Best Mini Corndogs Recipes

MINI CORNDOGS

Steps:

• For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
• Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
• Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
• In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
• For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
• For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
• Serve the corndogs with the sauces.

JALAPENO CHEDDAR MINI CORNDOGS

Steps:

• Prepare cornbread batter: Mix Jiffy mix, milk and the egg until combined. Gently fold in the finely diced jalapeno. Add granulated garlic, cayenne and chili powder, and stir once more. Then set aside
• Take your Johnsonville Lil Smokies, and place them into a colander and gently rinse. (If you skip this step, the oil on the outside will prevent the batter from sticking completely.)
• Pat dry with a paper towel and start dipping corndogs to coat.
• Place in 375 degree oil until golden brown. Salt IMMEDIATELY after taking out of oil.
• Enjoy with ketchup and mustard :)

MINI CORNDOGS

Steps:

• Heat about 1 1/2 inches of oil in a large frying pan on med. High heat.
• Mix together dry ingredients in mixing bowl. Beat together milk and eggs, and then pour into dry mixture and mix well until lump free.
• Add sliced hot dogs to batter, and stir to coat each piece completely. Drop each piece, one by one into the hot oil. You MUST roll them over in the oil immediately to keep them from splitting down one side.
• Cook about 3 minutes on each side, then remove from oil and place on a plate with paper towels to drain excess oil.
• Can be re-heated in the oven or microwave, and stores up to a week in the fridge.