Best Mini Corn Dogs With Sweet And Spicy Relish Recipes

SWEET PEPPER AND CORN RELISH

Sweet Pepper and Corn Relish image

This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
¾ cup fresh corn kernels
½ red bell pepper, diced
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon lime zest
⅛ teaspoon cayenne pepper
1 green onion, minced
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g

MINIATURE CORN DOGS

Miniature Corn Dogs image

Fun-size corn dogs add a little wow factor to any get-together. Kids and adults love them, so expect every batch to disappear fast. -Deb Perry, Bluffton, Indiana

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash onion powder
3 tablespoons shortening
3/4 cup 2% milk
1 large egg
1 package (16 ounces) miniature smoked sausages
Oil for deep-fat frying
Spicy ketchup

Steps:

In a small bowl combine the flour, cornmeal, baking powder, salt and onion powder; cut in shortening until crumbly. Whisk milk and egg; stir into flour mixture just until moistened. Dip sausages into batter., In a cast-iron or other heavy skillet, heat oil to 375°. Fry sausages, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels. Serve with ketchup.

Nutrition Facts : Calories 68 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 136mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

MINI CORN DOGS RECIPE BY TASTY

Mini Corn Dogs Recipe by Tasty image

These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!

Provided by Hector Gomez

Categories Snacks

Yield 15 mini corn dogs

Number Of Ingredients 11

Ingredients

1 cup cornmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
5 hot dogs
1 tablespoon flour
1 qt vegetable oil, for frying

Steps:

In a medium sized mixing bowl, whisk together dry ingredients.
Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
Preheat oil to 350ºF (180ºC).
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.
Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. 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.
Serve with side of veggies or fruit.
Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams

MINI CORN DOGS WITH SWEET AND SPICY RELISH

Mini Corn Dogs with Sweet and Spicy Relish image

Saw this recipe on Food Network a few years ago, has been a hit in our family ever since! Made a few minor modifications (tooth picks instead of meat skewers, and cut the hot dog dogs myself instead of cocktail franks.) We love mustard so haven't actually tried the relish yet, so give it a try and let me know how it is! The...

Provided by shauna engel

Categories Other Appetizers

Time 20m

Number Of Ingredients 13

Ingredients

1 egg
1 8.5 oz package corn muffin mix
2 tsp garlic powder
2 tsp onion powder
3/4 c milk
1/2 c all purpose flour
1 pkg hot dogs of your choice (i like to use oscar myer bun length as one dog cuts perfectly into 3)
vegetable oil for frying
24 toothpicks
FOR THE RELISH
3/4 c ketchup
1/4 c pickled hot peppers (diced)
1/4 c pickled sweet peppers (diced)

Steps:

1. In a small bowl mix the ketchup and peppers, set aside
2. In a large bowl combine egg, corn muffin mix, garlic powder, onion powder and milk
3. In a seperate dish add flour. Cut hot dogs in 1/2's or 1/3's depending on hot dog size. To save time I dredge all hot dog pieces in flour in the bowl at same time and leave in there until i am ready to dip in batter.
4. Insert toothpick into end of hot dog, shake off excess flour, and dip into batter. Fry 2-3 hot dogs at time for 1-2 minutes or until golden brown. Original recipe says deepfryer but I just use small saucepan with few inches of oil and a pair of tongs. Drain on paper towels. Serve warm with the relish.