Mini Corn Dogs Recipe By Tasty

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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.

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 WITH HOMEMADE MUSTARD



Mini Corn Dogs with Homemade Mustard image

Provided by Nancy Fuller

Categories     main-dish

Time 40m

Yield 16 servings

Number Of Ingredients 14

8 cups canola oil
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
Kosher salt
2 large eggs, lightly beaten
3/4 cup buttermilk
8 hot dogs, cut in half
Homemade Mustard, recipe follows, or store-bought, for serving
1 cup mustard powder, such as Colman's
1/2 cup honey
2 tablespoons cider vinegar
1/2 cup brown mustard seeds, toasted

Steps:

  • Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.
  • Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.
  • Serve with mustard.
  • Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.

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.

MINIATURE CORN DOGS



Miniature Corn Dogs image

Fun-size corn dogs add a little wow factor to any get-together. Kids and adults love them, so expect every batch to disappear fast. -Deb Perry, Bluffton, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash onion powder
3 tablespoons shortening
3/4 cup 2% milk
1 large egg
1 package (16 ounces) miniature smoked sausages
Oil for deep-fat frying
Spicy ketchup

Steps:

  • In a small bowl combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly. Whisk milk and egg; stir into flour mixture just until moistened. Dip sausages into batter., In a cast-iron or other heavy skillet, heat oil to 375°. Fry sausages, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Serve with ketchup.

Nutrition Facts : Calories 68 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 136mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BUFFALO MEATBALL CORN DOGS RECIPE BY TASTY



Buffalo Meatball Corn Dogs Recipe by Tasty image

Here's what you need: ground chicken, panko breadcrumbs, egg, blue cheese, salt, pepper, Frank's Red Hot, olive oil, cornmeal, flour, salt, sugar, baking powder, egg, milk, vegetable oil, ranch dressing

Provided by Tayo Ola

Categories     Snacks

Yield 8 servings

Number Of Ingredients 17

1 lb ground chicken
½ cup panko breadcrumbs
1 egg
½ cup blue cheese
1 ½ teaspoons salt
½ teaspoon pepper
¼ cup Frank's Red Hot, plus extra for dipping
2 tablespoons olive oil
¾ cup cornmeal
1 ¼ cups flour
1 ½ teaspoons salt
⅓ cup sugar
4 teaspoons baking powder
1 egg
1 ¼ cups milk
vegetable oil, for frying
ranch dressing, for dripping

Steps:

  • Meatballs: In a medium bowl, mix together ground chicken, bread crumbs, egg, blue cheese, salt, pepper, and Frank's Red Hot until evenly combined. Be careful not to overmix. Roll into golf-size balls.
  • Heat olive oil in a skillet over medium heat. Add meatballs and cook until brown on all sides, about 3-4 minutes per side. Remove meatballs from the pan (they will not be fully cooked at this time).
  • Batter: Whisk together cornmeal, flour, salt, sugar, and baking powder. Add in egg and milk, then whisk until a smooth batter forms.
  • Heat 3 inches of vegetable oil in a pot until temperature is 350ºF (175ºC).
  • Place the meatballs on skewers, lollipop-style. Holding onto the skewer, dip the meatball into the batter. Use a spoon to help fully coat each meatball in batter.
  • Lower the meatballs into the oil and cook for 3-4 minutes, until the meatballs are cooked through and the outsides are a deep golden brown. Drain on paper towels. Serve with more Frank's and ranch dressing for dipping.
  • Enjoy!

Nutrition Facts : Calories 381 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 21 grams, Sugar 8 grams

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

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