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!

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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

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After batter is whisked together well, open two packages of Lit’l Smokies…

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…and a package of Diamond brand bamboo forks.

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Place the mini dogs on the mini forks. Check temp on deep fryer to make sure it is at 350 degrees.

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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.

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I cook about 5-6 at a time.

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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.

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