MINI CORN DOGS
A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
Provided by Alyssa Rivers
Categories Dinner Main Course main dish
Time 25m
Number Of Ingredients 12
Steps:
- Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
- Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
- In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
- Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
- Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
- If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.
Nutrition Facts : Calories 130 kcal, Carbohydrate 24 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 18 mg, Sodium 79 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
MINI CORN DOGS
Provided by Mary Giuliani
Categories appetizer
Time 30m
Yield Makes 24 mini corn dogs
Number Of Ingredients 11
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 RECIPE BY TASTY
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
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
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
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 WITH HONEY-MUSTARD SAUCE
Steps:
- In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves side of bowl.
- Turn dough onto lightly floured surface; knead gently to mix thoroughly. With floured hands, pat dough into 7" by 5" rectangle. With floured rolling pin, roll dough into 14" by 9" rectangle.
- Preheat oven to 450 degrees F. With floured 2 1/4-inch round biscuit cutter, cut out 24 dough rounds, rerolling trimmings.
- Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits are golden.
- Meanwhile, prepare Honey-Mustard Sauce: In small bowl, with spoon, stir 1/3 cup honey, 1/3 cup prepared mustard, and 1 tablespoon light molasses until blended. Makes about 2/3 cup sauce.
- Serve corn dogs with sauce.Each corn dog without sauce: About 105 calories, 3 g protein, 9 g carbohydrate, 6 g total fat (2 g saturated), 8 mg cholesterol, 315 mg sodium.Each teaspoon sauce: About 15 calories, 0 g protein, 3 g carbohydrate, 0 g total fat, 0 mg cholesterol, 30 mg sodium.
Nutrition Facts : Calories 105 calories
MINI CORNDOGS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 24 servings (2 franks per serving)
Number Of Ingredients 10
Steps:
- For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
- Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
- Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
- In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
- For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
- For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
- Serve the corndogs with the sauces.
CORN DOGS WITH SWEET MUSTARD
Provided by Sandra Lee
Time 16m
Yield 8 corn dogs
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
- In a small bowl, stir together the mustard and preserves.
- When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
SEEKH KEBAB CORN DOGS WITH MINT MUSTARD SAUCE
Seekh Kebabs are mincemeat kebabs that are formed along a skewer. These are batter-fried in a dosa batter.
Provided by Maneet Chauhan
Time 15h5m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
- Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
- For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
- For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
- Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.
- Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
- Wash and soak the flattened rice in water for 5 minutes.
- Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
- Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
- Add the salt and mix gently to combine.
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EASY HOMEMADE MINI CORN DOGS - JUST A TASTE
From justataste.com
5/5 (36)Total Time 23 minsCategory Appetizer, Main Course, SnackCalories 115 per serving
- Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
EASY CORN DOG RECIPE WITH HONEY MUSTARD SAUCE
From carlsbadcravings.com
Reviews 47Category Main CourseCuisine AmericanTotal Time 35 mins
- In a large, bowl, mix cornmeal, flour, salt, cayenne, sugar and baking powder. Add milk and egg and whisk well, but don’t overmix. Refrigerate.
- Line a baking sheet with paper towels (to transfer the corn dogs after frying). Rinse hot dogs and thoroughly pat dry with paper towels. Insert wooden skewers into hot dogs. On a plate or your countertop, dump out some flour and coat the hot dogs (in order to help the batter stick better).
- After batter has been resting for at least 10 minutes, heat oil in a large pot, or Dutch oven, until it reaches 350 degrees F. If you don’t have a thermometer, you can drop a piece of batter in. When it rises to the top and turns golden, then the oil is ready.
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