MINI CORN DOGS
Provided by Valerie Bertinelli
Categories appetizer
Time 25m
Yield 14 mini corn dogs
Number Of Ingredients 11
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
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 24 servings (2 franks per serving)
Number Of Ingredients 10
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 WITH GREEN CHILE MUSTARD
The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- In small bowl, mix mustard and chiles; set aside.
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
- Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Mini Corn Dog, Sodium 610 mg, Sugar 5 g, TransFat 0 g
MINI CORN DOG MUFFINS WITH CREOLE MUSTARD SAUCE
Provided by Kardea Brown
Time 30m
Yield 24 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and spray the mini muffin pan with nonstick spray.
- For the muffins: Whisk together the buttermilk, melted butter, sugar and egg in a medium bowl. In another medium bowl, whisk together the cornmeal, flour, baking soda and salt. Add the wet ingredients to the dry ingredients and stir to combine. Don't overmix.
- Fill each mini muffin cup halfway with the batter. Gently push a piece of hot dog into the batter in each cup, being careful not to push it all the way to the bottom. Bake until the edges just start to brown and the muffins are cooked through, about 10 minutes.
- For the Creole mustard sauce: Meanwhile, whisk together the mustard, mayonnaise, honey, hot sauce and vinegar in a small bowl.
- Serve the mini corn dog muffins warm with the mustard sauce.
MINI CORN DOGS WITH GREEN CHILE MUSTARD
The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, mix mustard and chiles; set aside.
- In deep fat fryer or heavy saucepan, heat 3 inches oil to 375 degrees F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
- Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 39.3 g, Cholesterol 52.9 mg, Fat 30.3 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 8.2 g, Sodium 1195.8 mg, Sugar 2.1 g
More about "mini corn dogs with green chile mustard food"
EASY HOMEMADE MINI CORN DOGS - JUST A TASTE
From justataste.com
5/5 (36)Total Time 23 minsCategory Appetizer, Main Course, SnackCalories 115 per serving
- Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
WHAT TO SERVE WITH CORN DOGS? 8 BEST SIDE …
From eatdelights.com
MINI CORN DOGS - JO COOKS
From jocooks.com
MINI CORN DOGS - COPYKAT RECIPES
From copykat.com
CHEESY GREEN CHILI MINI CORN DOG MUFFINS
From thecreativebite.com
HEALTHY MINI CORN DOGS | CREATE KIDS CLUB
From createkidsclub.com
MINI CORN DOGS WITH HOMEMADE MUSTARD - FOOD NETWORK
From foodnetwork.com
Author Nancy FullerSteps 5Difficulty Intermediate
MINI CORN DOGS WITH HONEY-MUSTARD SAUCE - GOOD HOUSEKEEPING
From goodhousekeeping.com
MINI CORN DOGS WITH CRANBERRY MUSTARD RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE MINI CORN DOGS RECIPE | COOKIES AND CUPS
From cookiesandcups.com
CHILI CHEESE CORN DOG CASSEROLE RECIPE - ITS YUMMI
From itsyummi.com
CHILI-SPICED MINI CORN DOGS | MCCORMICK
From mccormick.com
GREEN CHILE CHEDDAR CORN DOGS - ¡HOLA! JALAPEÑO
From holajalapeno.com
MINI CORN DOGS WITH GREEN CHILE MUSTARD RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPEBYPHOTOS: MINI CORN DOGS WITH GREEN CHILE …
From in.pinterest.com
MINI CORN DOGS WITH GREEN CHILE MUSTARD | RECIPE | FAIR …
From pinterest.com
BEST CHILI CHEESE CORN DOGS RECIPE - PARADE: …
From parade.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love