Mini Corndogs Recipes

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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



Mini Corn Dogs image

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

canola oil for frying
6 hot dogs regular size and thickness (cut into 2 inch pieces)
12 hot dog sticks or popsicle sticks (candy sticks, wooden skewers, etc)
1 cup all purpose flour
1 cup cornmeal fine
¼ teaspoon salt
2 Tablespoon granulated sugar
1 Tablespoon baking powder
1 large egg
2 Tablespoon honey
1 cup buttermilk
¼ cup milk

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 CORNDOGS



Mini Corndogs image

Provided by Trisha Yearwood

Categories     appetizer

Time 55m

Yield 24 servings (2 franks per serving)

Number Of Ingredients 10

2 quarts neutral frying oil
One 12-ounce can smoked cocktail franks, such as Hillshire Farms
One 8.5-ounce box corn muffin mix, such as Jiffy
1/2 cup reduced-fat buttermilk
1 large egg
1/4 cup hot pepper jelly, melted
1/4 cup yellow mustard
1/4 cup ketchup
1/4 cup mayonnaise
2 dashes Worcestershire sauce

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.

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



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.

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

A PLUS FAIR CORN DOGS



A Plus Fair Corn Dogs image

Make your own corn dogs just like at the fair with this rich buttermilk corn batter.

Provided by ROBY

Categories     Main Dish Recipes     Sandwich Recipes     Hot Dogs and Corn Dogs Recipes

Time 19m

Yield 20

Number Of Ingredients 12

1 quart oil for deep frying
1 cup all-purpose flour
⅔ cup yellow cornmeal
¼ cup white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings
1 egg, beaten
1 ¼ cups buttermilk
½ teaspoon baking soda
2 pounds hot dogs
wooden sticks

Steps:

  • Heat oil in a deep fryer to 365 degrees F (185 degrees C).
  • In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
  • Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

Nutrition Facts : Calories 248 calories, Carbohydrate 13.6 g, Cholesterol 34 mg, Fat 18.4 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 6 g, Sodium 721.9 mg, Sugar 4.9 g

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.

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.

MINI CORN DOGS



Mini Corn Dogs image

In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them into bronzed nuggets - in other words, bite-size corn dogs. (Feel free to fry whole hot dogs on sticks if you're going for authenticity.)

Provided by Melissa Clark

Categories     quick, appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 cup fine cornmeal
3/4 cup flour
1 tablespoon sugar
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon baking powder
1 cup whole milk
1 large egg
8 hot dogs, cut into 1/2-inch pieces

Steps:

  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • In a large bowl, whisk together cornmeal, flour, sugar, 1 teaspoon salt and the baking powder. In a separate bowl, whisk together the milk and egg. Stir the wet ingredients into the dry until just combined.
  • Coat hot dogs evenly in the batter. Working in batches, fry until golden brown all over, turning if needed, about 2 minutes. Drain on paper towels. While warm, season with kosher salt.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 332 milligrams, Sugar 3 grams, TransFat 0 grams

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.

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