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Mini Corn Dogs

3.8

(3)

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Image may contain Food and Bread
Photo by Teri Lyn Fisher

These are no ordinary corn dogs. The fragrant buttermilk-cornmeal batter is laced with a hint of honey, spices, and delicious crumbles of bacon.

Ingredients

Makes 24

1 quart vegetable oil, for frying
24 toothpicks or cocktail sticks

Corn Dogs

1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons cayenne pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup buttermilk
1 egg
1 tablespoon honey
1 cup crumbled cooked bacon (about 9 strips)
24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

  1. Step 1

    1. In a medium pot, preheat oil to 365°F.

    Step 2

    2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda.{Tip: If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.}Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.

    Step 3

    3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

Cooks' Note

Serve trays of warm corn dogs with a side of ketchup, stone ground mustard, and hot sauce or a selection of your favorite condiments.

FromTiny Food Party!: Bite-Size Recipes for Minature Mealsby Teri Lyn Fisher and Jenny Park. Copyright © 2012 by Teri Lyn Fisher and Jenny Park. Published by Quirk Books.
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评论(3)

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  • These are kind of a pain to make but the result was good along with a sauce from another recipe - Cranberry Mustard. 365 degrees is too hot and the resulting color was much darker than the picture. The batter didn't want to adhere before putting them in the oil but it worked. You have to dry the wieinies before dipping in the batter. Also, 2-3 minutes is enough time in the oil. I made the buttermilk with 1/2 cup milk and 1 tablespoon of vinegar and that worked fine. I needed to thin the batter a little and had already thrown out the remaining buttermilk so added a little milk and that was fine.

    • Anonymous

    • 加利福尼亚州亨廷顿海滩

    • 9/5/2017

  • I didn't add the bacon or honey since I don't like overly sweet cornbread. The batter was too thick so I thinned it with a bit more buttermilk. Also the temp of the oil was too hot so I just ended up eyeballing a suitable temp which didn't have them almost burning on contact. But the spices were good and they were quite tasty. They will appear darker than the photo because of the chili powder.

    • jandea

    • Boston, Ma

    • 11/1/2014

  • It is very easy to make and yummy. I will not add in any more bacon. It is hard to buy cornmeal over here, so I will not add in cornmeal but flour or oat -- blend to powder form. Add pinch of turmeric powder to give it a good yellow colour !! I will make them for my grandsons when they visit me, I'm sure no kids don't like them !!

    • rebeccalee86

    • Penang, Malaysia

    • 5/26/2014

Tags American Cornmeal Flour Buttermilk Dairy Bacon Cured Meat Meat Snack Starter Nut Free Deep Fry Food Processor Super Bowl Cookbooks

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