Mini Corn Dogs Food

MINI CORN DOGS

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

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!

MINI CORN DOGS

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.

MINI CORNDOGS

Steps:

• Heat about 1 1/2 inches of oil in a large frying pan on med. High heat.
• Mix together dry ingredients in mixing bowl. Beat together milk and eggs, and then pour into dry mixture and mix well until lump free.
• Add sliced hot dogs to batter, and stir to coat each piece completely. Drop each piece, one by one into the hot oil. You MUST roll them over in the oil immediately to keep them from splitting down one side.
• Cook about 3 minutes on each side, then remove from oil and place on a plate with paper towels to drain excess oil.
• Can be re-heated in the oven or microwave, and stores up to a week in the fridge.

MINI CORN DOGS

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.

MINI CORN DOGS WITH DIJON MAYO

Steps:

• Prepare corn dogs as directed on package.
• Meanwhile, mix mayo and mustard until blended.
• Serve corn dogs with the mayo mixture.

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.