Homemade Corn Dogs Or Little Smokies Food

MINI CORNDOGS

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 (FROM EMERIL)

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.

FRANKS AND CORNBREAD

Steps:

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

HOMEMADE CORN DOGS OR LITTLE SMOKIES

Steps:

• 1. In a large bowl. combine dry ingredients. Add the buttermilk, eggs and 2 Tablespoons oil and stir well to combine. Fold in onions, bacon and cheese. When batter is well mixed pour into a quart canning jar to within 1 inch of top. Or use a tall glass. In an electric fryer or large pot, heat enough oil to come halfway up the fryer or pot and heat to 360^. Pat dry and roll hot dogs in cornstarch shake off any excess. One at a time, while holding the skewers, dip the skewed hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated dogs in batches into the hot oil and cook turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and place on wire rack and sprinkle with seasoned salt. Pass the dipping sauces.
• 2. Makes great appetizers using little smokies instead of the hot dogs..

MINIATURE CORN DOGS

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.

CORN DOGS

Steps:

• In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
• Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
• Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.