Mini Corn Dogs

Mini Corn Dogs. Hello, my name is Deanna and I own a deep fryer.

There, I said it. Truth be told, I try not to get too carried away with grease dipped goods but football season is the time. Let’s make some cutie mini corn dogs!

Mini Corn Dogs

Makes 70 mini corn dogs.

Preheat deep fryer with canola or vegetable oil to 350°F.

• 24-36 ounces canola or vegetable oil (amount needed depends on the size of pan or deep fryer)
• 1 1/2 cups flour
• 1 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup honey
• 1 egg
• 1 cup milk
• One 24-ounce package Lit’l Smokies (or about 8 hotdogs)

Place the flour, cornmeal, baking powder, baking soda, salt, honey, egg, & milk in a medium-size bowl & whisk together just until combined.

Open two packages of Lit’l Smokies and a package of Diamond brand bamboo forks.

Place the mini dogs on the mini forks.

Dip a Lit’l Smokie into the batter until well covered & quickly place over the fryer, carefully dip corn dog partially into the oil. Allow to cook for 20 seconds and then let go.  Use tongs to flip so both sides cook until they are golden brown.

Remove them with a slotted spoon that is safe to use with the hot oil and then lay on a baking sheet that is lined with paper towels to remove excess oil.

Serve after sticks have cooled but while corn dogs are hot with dipping sauces while everyone cheers… for you.

Tips

Make sure oil is preheated to at least 350°F and stays between 350-375°F at all times. The oil that is not up to the correct temp will load the batter with grease because it cooks too slow. This will result in batter crumbling off the corndogs or a very greasy corndog.

Don’t put too many corndogs in the fryer at once or the oil will cool down too much.

Measure ingredients accurately.

If the batter is resisting clinging to your hot dog, pat the hot dog as dry as you can with a clean paper towel or coat the hot dog in flour first then dip in the batter.