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Ooooh, you dangerous little mini corn dogs you. The original recipe says two of you are a serving. Yeah…. right. You’re too good to only have two. I’d say ‘five’ is a bit more reasonable. No one would really know if I’d made a few more of these, really. I can always bring out the platter with a fake confused look, saying ‘Huh, I thought I’d made 12 of these…’.
These are not like scaled-down versions of your typical corn dog. Hot dogs are replaced by tasty Lit’ Smokies, which bring a whole lot more flavor to the game. And they’re fun to eat too! Watch the look on folks when they take that first bite. They’re expecting an Oscar Meyer wiener. That’s not what they are in for!
Batter Up!
My rule-of-thumb when making mini corn dogs is: don’t skimp on the batter. Now, if you want yours thinner, go right ahead and I won’t make faces at you. But for me, more is better. You’ll find you’ll perfect your dipping technique after a few dogs. I settled in on a simple method: dip the Lit’l Smokies so they are fully covered, then lift them out of the batter and let the batter run down the sausage and coat the sides and bottom. The result? Nice and even batter.
Kickin’ It
The corn dog batter isn’t going to complain if you add a bit of heat to it. Now, I wouldn’t go crazy, especially if serving these at a party. But a pinch or two of chipotle chili powder adds a bit of smoke and heat, without there being too much of each.
If you just want more color, add a pinch or two of paprika.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
Also try my mini corn dog muffins!
Mini Corn Dogs
Equipment
Ingredients
- 14 ounce Hillshire Farm Lit'l Smokies
- 2 8.5 ounce Jiffy cornbread mix
- 1 cup buttermilk
- 2 large eggs
- toothpicks
- vegetable oil for frying
Instructions
- Preheat oil to 350 F.
- Make the cornbread batter in a large bowl by stirring together the mix, buttermilk and egg.
- Pour some of the batter into a small glass.
- Working in batches, insert a toothpick into the sausages, leaving enough for a handle.
- Dip the toothpick into the batter. I like to tip the glass a bit on it's side to get maximum coverage. I stick the sausage into the batter then lift it up and out of the batter (but still in the glass) to let the batter run down the sausage, coating it completely.
- Transfer to the fryer and fry 1-2 minutes, rotating them as they cook, until golden brown.
- Transfer to wire rack-lined backing sheet to drain and cool.
- Serve with your favorite dipping sauces.
Notes
Nutrition
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…