Mini Corn Dogs From Emeril Recipes

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MINI CORN DOGS



Mini Corn Dogs image

Provided by Valerie Bertinelli

Categories     appetizer

Time 25m

Yield 14 mini corn dogs

Number Of Ingredients 11

Vegetable oil, for deep-frying
7 hot dogs, cut in half crosswise
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
Ketchup and mustard, for serving

Steps:

  • Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels.
  • Insert wooden ice pop sticks or skewers securely into the hot dogs.
  • Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl.
  • Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass.
  • When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches.
  • Serve immediately with ketchup and mustard.

MINI CORN DOGS



Mini Corn Dogs image

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. -Geralyn Harrington, Floral Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 large egg, room temperature
3/4 cup 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Steps:

  • In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.

EASY FUN-SIZE CORN DOGS



Easy Fun-Size Corn Dogs image

Not only are these corn dogs easy and fun, but because we're doing them in the oven and not deep frying them, they are way, way less messy to make. Above and beyond all of that, I thought the timing was perfect for these, since pretty much every carnival and fair got canceled this year. Serve with mustard and ketchup.

Provided by Chef John

Categories     Appetizers and Snacks     Meat and Poultry

Time 50m

Yield 24

Number Of Ingredients 12

4 frankfurter, (5 in long x 7/8 in dia, 8 per pound)s hot dogs
1 large egg, beaten
4 tablespoons vegetable oil, divided
2 tablespoons white sugar
1 cup milk
1 teaspoon white vinegar
1 cup cornmeal
1 cup all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 pinch cayenne pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Cut each hot dog into 6 pieces.
  • Pour egg, 2 tablespoons vegetable oil, sugar, and milk into a mixing bowl; whisk until combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne. Whisk briskly until ingredients are combined and batter is relatively thin and overmixed. Set batter aside for 10 minutes before using.
  • Meanwhile, brush two 12-cup mini muffin tins with 2 tablespoons vegetable oil. Fill the prepared muffin cups to about 1/8 inch from the top. Gently push a piece of hot dog into the center of each one.
  • Bake in the preheated oven until nicely browned, about 18 minutes. Let cool for at least 5 minutes before removing from the pan.

Nutrition Facts : Calories 103.9 calories, Carbohydrate 10.5 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 224.6 mg, Sugar 2 g

MINI CORN DOGS



Mini Corn Dogs image

Provided by Mary Giuliani

Categories     appetizer

Time 30m

Yield Makes 24 mini corn dogs

Number Of Ingredients 11

1 cup yellow cornmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup sugar
3 teaspoons baking powder
2 large eggs
1 cup milk
4 cups (1 quart) vegetable oil, for frying
One 16-ounce package cocktail-sized beef frankfurters
Cornstarch, for dusting

Steps:

  • In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. In a separate bowl, gently whisk the eggs with the milk and stir into the dry mix.
  • Preheat the oil in a Dutch oven, deep saucepot or mini fryer to 350 degrees F.
  • Insert wooden skewers through the center of each frankfurter.
  • Dry frankfurters with a towel, then dust with cornstarch and shake off the excess. Then hold the frankfurters by the end of the skewer and dip in the batter until well coated. Let the excess batter drip off.
  • Carefully holding the end of the skewer, let the corn dogs fry for 5 seconds before letting go to prevent them sticking to the bottom of the pot. Fry until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORN DOGS



Mini Corn Dogs image

Provided by Teri Lyn Fisher

Categories     Fry     Cocktail Party     Super Bowl     Kid-Friendly     Meat     Bacon     Poker/Game Night     Deep-Fry     Party     Small Plates

Yield Makes 24

Number Of Ingredients 17

1 quart vegetable oil, for frying
24 toothpicks or cocktail sticks
Corn Dogs
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons cayenne pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup buttermilk
1 egg
1 tablespoon honey
1 cup crumbled cooked bacon (about 9 strips)
24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

Steps:

  • 1. In a medium pot, preheat oil to 365°F.
  • 2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. {Tip: If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.} Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.
  • 3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

MINI CORN DOGS RECIPE BY TASTY



Mini Corn Dogs Recipe by Tasty image

These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!

Provided by Hector Gomez

Categories     Snacks

Yield 15 mini corn dogs

Number Of Ingredients 11

1 cup cornmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
5 hot dogs
1 tablespoon flour
1 qt vegetable oil, for frying

Steps:

  • In a medium sized mixing bowl, whisk together dry ingredients.
  • Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
  • Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
  • Preheat oil to 350ºF (180ºC).
  • Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
  • Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
  • Dry off excess oil with paper towels.
  • Serve with side of veggies or fruit.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams

MINI CORN DOGS (FROM EMERIL)



Mini Corn Dogs (From Emeril) image

A great recipe from Emeril Lagasse. You will need 50 toothpicks for this recipe. Be sure and try some Recipe #280453 with these for a special dipping treat!

Provided by 2Bleu

Categories     Pork

Time 25m

Yield 50 appetizers, 15 serving(s)

Number Of Ingredients 11

1 egg, beaten
1 cup 2% low-fat milk
2 teaspoons Emeril's Original Essence, Seasoning
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1/2 cup flour
2 teaspoons sugar
salt
cayenne pepper
1 (50 count) package miniature hot dogs
1 cup yellow mustard (recommended 2bleu's Sweet Mustard Sauce for Pretzels and More!)

Steps:

  • Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
  • Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
  • Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
  • Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
  • Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.

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