Mini Corn Dogs recipe
Mini Corn Dogs recipe

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, mini corn dogs recipe. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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. 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.

Mini Corn Dogs recipe is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Mini Corn Dogs recipe is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have mini corn dogs recipe using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mini Corn Dogs recipe:
  1. Prepare 4-5 hot dogs (I used chicken) + 4 - 5 bamboo skewers
  2. Prepare 3/4 cup fine yellow cornmeal
  3. Take 1 cup all purpose flour
  4. Make ready 1/8 cup granulated sugar
  5. Get 1/2 tbsp baking powder
  6. Make ready 1/2 tsp salt
  7. Make ready 3/4 cup buttermilk
  8. Take 1 medium sized egg
  9. Take 1 tbsp vegetable oil
  10. Take 1/2 tsp vanilla extract/ 1/2 tbsp maple syrup
  11. Get Vegetable oil, for frying

Neither the recipe nor the video show the size of the mini muffin tins by oz. Dredge the hot dogs in cornstarch, gently tapping off the excess. In a large bowl, combine the cornmeal mix, flour and sugar. Add the buttermilk, whisking until smooth.

Steps to make Mini Corn Dogs recipe:
  1. In a large mixing bowl, add in all the dry ingredients and sugar and whisk together.
  2. In a seperate small bowl add in all the wet ingredients and whisk that thoroughly to combine.
  3. Add in the wet ingredients to the dry and whisk till combined and there are no lumps.
  4. For easy dipping, transfer the batter to a tall glass. At this point, you can cover the glass with plastic wrap and refrigerate for up to 32 hours before using.
  5. Next, half the hot dogs and using a paper tissue/towel, pat dry the hot dogs, this will make the corn batter stick better.
  6. Insert the bamboo skewers into the hot dogs.
  7. Heat enough oil in a saucepan, when a piece of onion fries, when you put it in the oil, the oil is ready.
  8. Dip the hot dogs in the corn batter, swirling to evenly coat.
  9. Hold the corn dog in an angle in the oil for afew seconds before dropping it in the oil. This method prevents the corn dogs from bursting open. Fry at most 3 at a time, reduce the heat if necessary.
  10. With thongs, rotate them in the oil and fry for about 5 minutes. Repeat with the rest of the hot dogs.
  11. The corn dogs are ready! Serve with ketchup (check out my homemade ketchup recipe) or mustard. Enjoy!

In a large bowl, combine the cornmeal mix, flour and sugar. Add the buttermilk, whisking until smooth. Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. How To Make Mini Corn Dogs. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

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