Mini Corn Dogs
Mini Corn Dogs
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Are you into corn dogs? Corn batter dipped deep fried deliciousness is totally my jam. So much so that once, on a camping trip, I brought along a box of frozen corn dogs so Mike and I could roast them over the fire. They were actually really, really good, especially once I slathered them in hot mustard and ketchup.
I had a ton of fun making these little guys, mostly because it was kind of therapeutic to poke the little sticks into the dogs, dip them in batter, and deep fry. Generally I don’t mind deep frying – the only thing that bothers me about it is the splatter. But in this case, there was zero spatter. There’s just something about corn batter that makes it ideal for deep-frying.
I tried to get a little fancy with these guys by putting them into this gold accented bowl. I think it adds just a touch of class! But, the truth is that the little sticks I used to poke inside the hot dogs are from Starbucks; the very nice barista said I could help myself. So, I guess in the end, I’m just not that classy of a girl because a classy girl would totally buy the sticks for her corn dogs. Also, I would totally pass these around as hors d’oeuvres at a black tie event. They bite sized and on a stick – what more could you want when in a fancy dress?
PS – I couldn’t resist making an animal style, a la In-N-Out Burger, corndog. Think: crispy deep-fried mini corn dog, cheese, grilled onions, and thousand island dressing. So bad, but so good.
PPS – I’m still in Maui, having a blast. Yesterday I got lei’d for the first time and also had my first Hawaiian shave ice – it was super ono! You can follow along on my Instagram, or snapchat, if you’re into it. I’m @iamafoodblog on both!
- 24 mini hot dogs/smokies
- 1 1/4 cups flour
- 3/4 cups cornmeal
- 2-4 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- 3/4 cup milk
- oil to deep fry (I like grapeseed)
- hot mustard and ketchup to serve
Pat the hot dogs dry with a paper towel. Skewer – I took coffee stir sticks, cut them in half and poked them in. Set aside.In a bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. In a deep liquid measuring cup, whisk the eggs with the milk. Add the egg-milk mix to the flour mix and blend well until lump free.Preheat about 3 inches of oil until 350°F in a deep-sided, heavy bottomed pot. Individually dip the dogs in the batter and immediately place in the hot oil. Fry in batches until lightly golden, about 3-5 minutes, gently flipping if necessary. Enjoy hot with hot mustard and ketchup or both!
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