Mini Corn Dogs

A crispy cornbread outer layer and snack-able size make these Mini Corn Dogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps! Something about the summer makes me want to make all the fair and carnival-inspired treats. Try pickles, onion rings, and donut holes for other irresistible treats perfect…

Mini Corn Dogs

A crispy cornbread outer layer and snack-able size make these Mini Corn Dogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!

Something about the summer makes me want to make all the fair and carnival-inspired treats. Try pickles, onion rings, and donut holes for other irresistible treats perfect for bringing street food to you.

Mini corn dogs on a plate with mustard and ketchup on the side.

Easy Mini Corn Dogs Recipe

Mini Corn dogs have been a favorite in my house! It is so much fun to put them together with my kids. It really is a recipe that the whole family can join in on. These mini corn dogs are so good, though, I won’t judge you if you keep the batch all for yourself! They have the most amazing cornbread and buttermilk breading which creates the perfect light and fluffy texture. Pair that with a savory, juicy hot dog in the middle, and these mini corn dogs become too good to resist!

My family has loved having these on summer afternoons paired with homemade cheese sauce for dipping. The smaller size of these corn dogs makes them perfect for taking on the go. But do not let their small size deceive you, they are bursting with flavor in every bite! If you are feeling extra hungry, you can also give my classic homemade corndogs a try. Whether they are bite or standard-sized, I am sure they will become a favorite at your house!

Mini Corn Dogs Ingredients

Ingredients and batter make all the difference in creating the perfect corn dog. These are mini corn dogs are so easy and fun to make! Find individual measurements for each ingredient in the recipe card below!

  • Canola Oil: You will need enough for 2 inches of oil for frying.
  • Hot Dogs: 6, regular size and thickness. These will be cut into 2-inch pieces.
  • Skewers: You will need at least 12 wooden skewers. You can also use candy or popsicle sticks.
  • All-Purpose Flour: Used to thicken the batter.
  • Cornmeal: Fine cornmeal works best. It adds a light, crumbly texture to your batter and will make your corndogs perfectly crispy!
  • Salt: To enhance flavors.
  • Granulated Sugar: Adds a sweet flavor to your mixture.
  • Baking Powder: This will give your corndogs a fluffy texture.
  • Egg: You will need one egg in your mixture as a binding agent.
  • Honey: Adds sweetness to your mixture and keeps it smooth.
  • Buttermilk: Makes your batter rich and delicious. You can whip up some of my homemade buttermilk if you do not have it on hand!
  • Milk: Keeps your mixture from becoming too thick.

Making the BEST Mini Corn Dogs

Making Mini Corn dogs is fun and easy! My kids love helping putting the sticks in and dipping them in batter. It is a great family activity!

  1. Prepare Your Oil: Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
  2. Prep Hot Dogs: Pat them dry with paper towels. Set aside.
  3. Buttermilk Batter: In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl or large liquid measuring cup, whisk the egg, honey, buttermilk, and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
  4. Batter Hot Dogs: Cut the hot dogs into two-inch pieces. Stick a skewer into the hot dog. Dip into the batter until you no longer see bubbles.
  5. Fry: Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
  6. Leftovers: If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.
Dipping mini corn dogs in the batter and frying them in oil.

Corn Dog Tips and Tricks

It is really hard to go wrong with mini corn dogs, but here are some tips to make yours as delicious as possible!

  • Hot Dogs: The best part about this recipe is that you can interchange hot dogs for things like breakfast sausage links! I also like using cheese-filled hot dogs or sausages with jalapenos or peppers in them for a spicy twist on this classic.
  • Batter Won’t Stick: If your batter will not stick to your hot dogs, give them a light dusting of flour before dipping.
  • Skewer Length: Your popsicle sticks or skewers should be long enough that they can go into the hot dog halfway but still allow a few inches at the bottom to hold onto easily.
  • Leftover Oil: It takes quite a bit of oil to fry these corn dogs up, and one can be left wondering what to do with it once cooking is done. If you are going to throw it away, never dump it down the drain. Instead, pour it into a disposable cup, seal it up, and toss it. You can also reuse your oil by running it through a strainer and then putting it in a clean container. Make sure your oil has cooled completely before transferring it anywhere to avoid burns.

What to Serve With Your Mini Corn Dogs

These Mini Corn dogs are delish as is, but using condiments can really enhance them! Go for classic ketchup or mustard for dipping, or for some cheesy goodness, try out my to die for homemade cheese sauce! Honey is also amazing for dipping. I first tried it at a food truck and instantly fell in love with the sweetness it gave my corn dog! I also like serving these alongside veggies and salads as a light contrast. You can even serve them up with Mexican street corn for a true food truck experience!

Homemade Cheese Sauce

Summer Corn Salad

Grilled Mexican Street Corn

Easy Veggie Dip

Storing Your Mini Corn Dogs

Mini Corn dogs are the perfect thing to keep as leftovers. Heat them up for a quick and easy meal that tastes just as good as the day you made them! They are great to have on hand for hungry kids and easy enough for them to reheat on their own.

  • Refrigerator: Keep corn dogs in an airtight container for up to 3 days. You can also store excess batter in the fridge for 2-3 days.
  • Freezer: You can keep your corn dogs in an airtight bag or container for up to 3 months in the freezer.
  • Reheating: Mini Corn dogs can be easily reheated in the microwave or on the skillet, but my personal favorite is to throw them in the air fryer at 360 degrees Fahrenheit, checking on them every few minutes. It keeps the outside perfectly crispy! Check out my air fryer corn dog recipe for more tips and tricks.
Mini corn dogs being dipped in ketchup.

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Print

Mini Corn Dogs

A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
Course Dinner, Main Course, main dish
Cuisine American
Keyword mini corn dogs, mini corndogs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 hotdogs
Calories 130kcal
Author Alyssa Rivers

Ingredients

  • canola oil for frying
  • 6 hot dogs regular size and thickness cut into 2 inch pieces
  • 12 hot dog sticks or popsicle sticks candy sticks, wooden skewers, etc
  • 1 cup all purpose flour
  • 1 cup cornmeal fine
  • ¼ teaspoon salt
  • 2 Tablespoon granulated sugar
  • 1 Tablespoon baking powder
  • 1 large egg
  • 2 Tablespoon honey
  • 1 cup buttermilk
  • ¼ cup milk

Instructions

  • Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
  • Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
  • In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
  • Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
  • Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
  • If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.

Nutrition

Calories: 130kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 196mg | Fiber: 2g | Sugar: 6g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Source : The Recipe Critic More   

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Green Chile Mac and Cheese

Creamy Monterey Jack cheese, tangy diced green chiles, and a little earthy cumin make this green chile mac and cheese anything but ordinary! The post Green Chile Mac and Cheese appeared first on Budget Bytes.

Green Chile Mac and Cheese

Green Chile Mac and Cheese is one of those dishes that if a restaurant has it on the menu, I’m 100% going to order it. There’s just something about that green chile flavor paired with creamy cheese that I can’t get enough of. So why, in green chile heaven, had I not made it myself at home yet?? It was time to fix that. ;)

Green Chile Mac: The Long Way and The Short Way

There are a few ways you can go about making green chile mac, but they all fall into two categories: the long way or the short way. The long way means buying fresh hatch chile peppers and roasting them yourself before adding them to your mac and cheese. This will definitely get you the most delicious and smokey green chile flavor, but in most of the U.S. fresh hatch chiles aren’t readily available year-round.

So I decided to make my green chile mac and cheese the short way, using canned green chiles. It’s fast, easy, and still gets you a good amount of that green chile flavor! And that’s more my style (most nights of the week, anyway).

Is it Spicy?

Green chiles can be spicy or mild. If you can’t handle the heat, make sure to look for a canned green chile that specifically says “mild” on the label. The recipe below also includes a pinch of crushed red pepper and while that ingredient can be spicy, it’s in such a small quantity in the recipe that it will not add a significant amount of heat to your green chile mac and cheese.

What Kind of Cheese is Best for Green Chile Mac and Cheese?

For macaroni and cheese in general, you want something that melts smoothly instead of stringy. Cheeses in the cheddar family melt smoothly, while mozzarella is a good example of a stringy cheese. To go with the green chile and cumin flavors in this dish, I recommend going with either a white cheddar, Monterey Jack, or a pepper jack if you want your mac to be a little spicier.

How Are the Leftovers?

Cheese sauces are usually a lot better when fresh compared to after refrigeration and reheating, but I still enjoyed the leftovers of this green chile mac and cheese quite a bit! While the cheese sauce wasn’t quite as smooth and saucy, the green chile flavor does intensify as it refrigerates, which added to the enjoyment.

What to Serve with Green Chile Mac

I wouldn’t be opposed to sitting down to a large bowl of this as my whole meal, but it’s probably best used as a side dish. I’d serve this macaroni and cheese as a side to something like Turkey Taco Skillet, Easy Cilantro Lime Chicken, Chipotle Portobello Oven Fajitas, or Smoky Black Bean Soup.

Overhead view of a pot full of green chile mac and cheese
Overhead view of a bowl full of green chile mac and cheese

Green Chile Mac and Cheese

Creamy Monterey Jack cheese, tangy diced green chiles, and a little earthy cumin make this green chile mac and cheese anything but ordinary!
Total Cost $5.00 recipe / $1.25 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 1.5 cups each
Calories 571kcal
Author Beth – Budget Bytes

Ingredients

  • 1/2 lb. macaroni $0.50
  • 2 Tbsp butter $0.10
  • 2 Tbsp all-purpose flour $0.02
  • 2 cups whole milk $0.82
  • 8 oz. Monterey Jack cheese, shredded $1.69
  • 2 4oz. cans diced green chiles $1.78
  • 1/2 tsp ground cumin $0.05
  • 1/8 tsp crushed red pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and continue to boil until tender (7-10 minutes). Drain the macaroni in a colander.
  • While the macaroni is cooking, prepare the green chile cheese sauce. Add the butter and flour to a saucepot and cook over medium heat while stirring for about 2 minutes.
  • Whisk the milk into the cooked butter and flour mixture. Continue to whisk and cook over medium heat until the milk begins to simmer, at which point it will thicken to a cream-like consistency.
  • Turn the heat off. Begin stirring in the shredded Monterey Jack cheese, one handful at a time, until fully melted into the sauce.
  • Drain the canned green chiles and stir them into the cheese sauce along with the cumin, crushed red pepper, and salt. Taste and adjust the seasoning to your liking. Make sure it is heavily seasoned as the flavor will dilute slightly when mixed with the pasta.
  • Finally, combine the cooked and drained pasta with the green chile cheese sauce. Serve hot.

Nutrition

Serving: 1.5cups | Calories: 571kcal | Carbohydrates: 54g | Protein: 26g | Fat: 28g | Sodium: 779mg | Fiber: 3g

How to Make Green Chile Mac and Cheese – Step by Step Photos

Cooked macaroni in a colander

Bring a large pot of water to a boil for the macaroni. Once boiling, add 1/2 lb. macaroni and continue to boil until the macaroni is tender (7-10 minutes). Drain the macaroni in a colander.

butter and flour being whisked in a saucepot

While the macaroni is cooking, begin the cheese sauce. Add 2 Tbsp butter and 2 Tbsp all-purpose flour to a sauce pot. Cook over medium while stirring for about 2 minutes.

milk being poured into the pot with butter and flour

Whisk 2 cups whole milk into the saucepot with the butter and flour. Continue to cook and whisk over medium heat until the milk comes up to a simmer, at which point it will thicken. It should thicken to the consistency of cream.

Shredded Monterey Jack cheese added to the saucepot

Turn off the heat and begin stirring in the 8oz. shredded Monterey Jack cheese, one handful at a time, until it is all melted into the sauce.

green chiles and spices added to the cheese sauce

Drain two 4oz. cans of diced green chiles, then add them to the cheese sauce along with ½ tsp cumin, ⅛ tsp crushed red pepper, and ¼ tsp salt. Stir to combine, then taste the sauce and adjust the seasonings to your liking if needed. The sauce should taste heavily seasoned as the flavor will dilute a bit when mixed with the pasta.

Cheese sauce being poured over the drained pasta

Finally, combine the cooked and drained pasta with the green chile cheese sauce.

finished green chile mac in a pot with a spatula

Serve and enjoy while it’s hot and creamy!

The post Green Chile Mac and Cheese appeared first on Budget Bytes.

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