Mini Corn Dogs Recipe By Tasty Food

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:

• 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.

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

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.

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.

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.

DELICIOUS CORN DOGS

Steps:

• Mix the first 10 ingredients in a bowl (if the batter is extremely thick then add in a litle more milk use just enough to hold the batter onto the hotdog do not add in too much milk or the batter will not hold on).
• Transfer the mixture to a shallow dish (I find that an 11 x 7-inch baking pan works well for this).
• Push the wooden skewers into the hot dogs.
• Roll/coat the hot dogs well with the cornmeal mixture.
• Heat oil to 375 degrees F.
• Deep-fry the corn dogs for about 2 minutes until golden brown (do not over fry as the corn dogs will have a burnt taste, 2 minutes should be enough time).
• Drain on paper towels.

MINI CORN DOGS

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.

BUFFALO MEATBALL CORN DOGS RECIPE BY TASTY

Steps:

• Meatballs: In a medium bowl, mix together ground chicken, bread crumbs, egg, blue cheese, salt, pepper, and Frank's Red Hot until evenly combined. Be careful not to overmix. Roll into golf-size balls.
• Heat olive oil in a skillet over medium heat. Add meatballs and cook until brown on all sides, about 3-4 minutes per side. Remove meatballs from the pan (they will not be fully cooked at this time).
• Batter: Whisk together cornmeal, flour, salt, sugar, and baking powder. Add in egg and milk, then whisk until a smooth batter forms.
• Heat 3 inches of vegetable oil in a pot until temperature is 350ºF (175ºC).
• Place the meatballs on skewers, lollipop-style. Holding onto the skewer, dip the meatball into the batter. Use a spoon to help fully coat each meatball in batter.
• Lower the meatballs into the oil and cook for 3-4 minutes, until the meatballs are cooked through and the outsides are a deep golden brown. Drain on paper towels. Serve with more Frank's and ranch dressing for dipping.
• Enjoy!

MINI CORNDOG MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine butter and sugar in a bowl, and whisk to combine.
• Add eggs and whisk to incorporate.
• Add buttermilk and whisk to incorporate.
• In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
• Whisk dry ingredients into wet ingredients in two batches.
• Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup.
• Place one hot dog bite into the middle of each cup.
• Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown.
• Cool in mini muffin tin for 5 minutes before serving.
• Serve with ketchup and mustard.
• Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.