MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
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!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
MINI CORNDOGS
Make and share this Mini Corndogs recipe from Food.com.
Provided by WarmGlo
Categories Lunch/Snacks
Time 25m
Yield 48 mini corn dogs, 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 659.8, Fat 31.8, SaturatedFat 12.5, Cholesterol 146.9, Sodium 1761.6, Carbohydrate 72.5, Fiber 2.7, Sugar 22.2, Protein 20.6
BAKED MINI CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 1h30m
Yield 18 mini corn dogs
Number Of Ingredients 12
Steps:
- Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
- Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
- Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
- Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.
Nutrition Facts : Calories 265, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 825 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 10 grams
MINI CHORIZO CORN DOGS
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 24 pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F and coat a 24-cup mini muffin pan with cooking spray. Slice the chorizo into 24 rounds, about 1/2 inch thick.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a paper towel-lined plate to cool.
- Meanwhile, combine the cornmeal, flour, sugar, 1/2 teaspoon salt, the baking powder, baking soda and cayenne in a large bowl. In another bowl, whisk the egg and buttermilk, then whisk into the cornmeal mixture along with the scallions until smooth. (It should be the consistency of pancake batter.)
- Pour the batter into the prepared muffin pan, filling each cup about halfway. Place a piece of chorizo in the center of each cup. Bake until golden and cooked through, about 12 minutes. Let cool 5 minutes, then remove from the pan.
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 CORN DOGS WITH HOMEMADE MUSTARD
Steps:
- Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.
- Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.
- Serve with mustard.
- Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.
MINI CORN DOGS (FROM EMERIL)
A great recipe from Emeril Lagasse. You will need 50 toothpicks for this recipe. Be sure and try some Recipe #280453 with these for a special dipping treat!
Provided by 2Bleu
Categories Pork
Time 25m
Yield 50 appetizers, 15 serving(s)
Number Of Ingredients 11
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.
MINI CORNDOG MUFFINS
I found this recipe when I was looking for food ideas for our Super Bowl party. They taste just like a little corn dog but they're in poppable muffin form and WAY easier to make! Make sure you use all-beef hot dogs to get the authentic corn dog taste. (Original recipe from iowagirleats.com)
Provided by PSU Lioness
Categories Meat
Time 32m
Yield 48 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 74, Fat 4.5, SaturatedFat 2.2, Cholesterol 17, Sodium 149, Carbohydrate 6.7, Fiber 0.3, Sugar 2.7, Protein 1.8
MINI CORN DOGS
Provided by Teri Lyn Fisher
Categories Fry Cocktail Party Super Bowl Kid-Friendly Meat Bacon Poker/Game Night Deep-Fry Party Small Plates
Yield Makes 24
Number Of Ingredients 17
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.
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