Mini Corn Dogs Recipe
Hello, my name is Deanna and I own a deep fryer.
There, I said it. Truth be told, I try not to get too carried away with grease dipped goods but somehow football season is a great time to pull it out, fill ‘er up to the line and turn to 350 degrees. Let’s make some cutie mini corn dogs!
These shorty baby corn dogs are super easy to make! Just place this list of ingredients into a medium size bowl & whisk together:
- 1 1/2 cups flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup sugar
- 1/2 cup honey
- 1 egg
- 1 cup milk
After batter is whisked together well, open two packages of Lit’l Smokies…
…and a package of Diamond brand bamboo forks.
Place the mini dogs on the mini forks. Check temp on deep fryer to make sure it is at 350 degrees.
When it reaches the magic temp, dip a Lit’l Smokie into the batter until well covered & quickly place over fryer, carefully dipping partially into oil. Allow to cook for about 20 seconds and then let go. Using tongs, roll once & awhile so all sides cook.
I cook about 5-6 at a time.
Remove them with a spoon that has holes and then lay on a baking sheet that is lined with paper towels to remove excess oil.
Serve after sticks have cooled for a bit but while corn dogs are hot with dipping sauces while everyone cheers… for you.