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Mini Corn Dogs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

I have Sonic withdrawls, so I tried to make this recipe as close to how I remember them tasting. I also made them mini so I don’t have to feel guilty about eating 7 … I mean 3.

Ingredients

  • 1 package (16 Oz. Package Or 8-count) Hot Dogs
  • 4 Tablespoons Cornstarch Plus More For Dusting
  • ¾ cups Corn Bread Mix (I Used Marie Callender's)
  • 6 Tablespoons Granulated Sugar
  • ½ teaspoons Baking Powder
  • 1-½ teaspoon Salt
  • 1 cup All-purpose, Unbleached Flour
  • 1 whole Egg
  • 1 cup Whole Milk
  • Canola Or Peanut Oil For Frying

Preparation

Pour oil into a fryer or pot and heat to 375ºF.

Cut hot dogs in half and push a small stick 3/4 way into it. (Wooden skewers cut it half or small popsicle sticks work just fine.) Coat hot dogs in corn starch and dust or wipe off with your finger to get a thin, even coating. (Too much cornstarch means the batter won’t stick!) Set aside.

In a large bowl, stir all dry ingredients together in a bowl. Create a well in the middle and pour in egg and milk. Stir slowly until batter is thick and mixed evenly. Slowly dip a prepared hot dog into the batter and hold it there about 5 seconds. Very slowly remove hot dog from the batter to keep it coated entirely. If you can start to see parts of the hot dog as you remove it from the bowl, spoon more batter over to coat entirely. Rotate coated hot dog over the bowl to remove any excess batter and then slowly and carefully drop into hot oil. Fry 4–6 minutes, rotating occasionally for an even fry until batter is a deep golden color and the hot dog is hot.

You can fry as many corn dogs as you like per batch as long as the temperature of the oil does not drop below 350ºF.

Serve immediately with ketchup and mustard.

6 Comments

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Angelica on 2.12.2014

The corn dogs were great but the funnel cake I made with the rest of the batter was fabulous!! Top it off with some powdered suger, yum! I will need some serious gym time tomorrow. :)

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sammygirl0222 on 2.24.2011

@Marilyn-I live 10 min from the fair grounds and I think I put on atleast 200 lbs every year when the fair comes around!

Now my goal will be to not make these every other day of the year!

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Nam | The Culinary Chronicles on 2.24.2011

All that’s missing are the Tater Tots! :) Thanks for sharing!

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Marilyn Hausknecht on 2.24.2011

THE most wonderful thing about the Minnesota State Fair. (We travel there every year from Utah.) And now I can have them at home, mini sized? Wahoo!

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Clabbergirl on 2.24.2011

… and I’d like a lime cream slush to go with that. Thank you…

One Review

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meleimomof4 on 3.10.2011

I LOVED these. Some of my batter kinda slid off as it was cooking but only a tiny bit. The batter makes much more than 16 but that’s ok next time I will have more hot dogs on hand. When I made them I wanted to serve them all at once so once they cooked in the oil I drained them on a paper towel for about 1 min and then put them on a cookie sheet in the oven heated only to 180 degrees perfect. They also reheat really well in a toaster oven or the regular oven. I can not wait to make again soon.

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