Tuesday, December 20, 2011

Mini Corn Dogs

It makes me incredibly happy when I go to a restaurant and corn dogs are on the menu. I mean how can you go wrong, its a fried hot dog for crying out loud!!! When I recently went to the opening of The Container Store they had a million little appetizers, all of which were delicious, but my personal favorite was the mini corn dogs. I knew immediately I would have to make these for the next party I hosted. As it turns out that party was going to my sister-in-laws 30th birthday party which was perfect because Maggie and I both love corn dogs....it was fate!! In the end I could not have been more happy with how they turned out. They were amazing and I can 100% say that I have never been more pleased with how something turned out, in the kitchen that is!

Mini Corn Dogs
As adapted from The Pioneer Woman's Corn Dog Recipe

3 cups Krusteaz Pancake Mix (I couldn't find this so I used Bisquick and it was just fine)
1 cups Yellow Corn Meal
1 whole Egg, Slightly Beaten
3 cups Water, More If Needed To Thin Batter
Lil Smokies
Chopsticks or skewers
Canola Oil, For Frying
Honey Mustard and Spicy Mustard, For Serving
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 2 cups, then work your way up to 3 cups or more.

Heat canola oil over medium-high heat. Drop in a bit of batter to see if it’s ready: the batter should immediately start to sizzle but should not immediately brown/burn.

Insert sticks into hot dogs so that they’re 2/3 of the way through. 
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. 
Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn’t hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown.
Serve with spicy and honey mustard.
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