Making Mini Corn Dogs

Let fry for about 2-4 minutes and make sure to flip it half way through as necessary. We combine bite-sized hot dogs with sweet smooth batter for delicious flavor.


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Step 2 Insert wooden skewers into hot dogs.

Making mini corn dogs. The batter is made from simple ingredients you already have in your panty. Heat the oil to 350 degrees F. Our Classic Mini Corn Dogs.

Prepare the frying oil. It is a mixture of flour cornmeal baking powder. In a medium bowl combine cornmeal flour salt sugar and baking powder.

Remove with tongs and place on a sheet pan lined with paper towel to soak up any remaining oil. Preheat oil in a deep fryer to 375F. Using a fork dip the corn dogs into the batter let any excess batter drip off.

In a medium bowl add the Jiffy mix egg milk and spices. Any sprinkle a little flaky salt on top. Mini corn dogs are made of a hot dog coated in a cornmeal batter.

Finish frying the rest. In a large Dutch oven pour the vegetable oil to a depth of 4 inches. Blot hot dogs dry in paper towel.

Mini Corn Dogs Makes - 15 corn dogs INGREDIENTS 1 cup cornmeal 1 cup flour ¼ cup sugar 4 tablespoons baking powder ¼ teaspoon salt. In a bowl combine the corn muffin mix egg melted butter and milk. If you mix too much the corn muffins will start to fall apart around the hot dogs when cooked Once mixed together pour into two greased 12 mini muffin tins this recipe makes 24 mini.

Mix just until it comes together. And the protein in our corn dogs help give your kids the energy they need to play on Available In. In a small bowl whisk together milk and egg.

How To Make Mini Corn Dog Bites Step 1. Stick each half hot dog onto the lollipop sticks. Here is what youll need.

You can use wooden skewers as. Add liquid mixture to dry mixture and stir until well blended. Spoon 2 teaspoons of the cornbread batter into each muffin cup and then gently press a piece of hot dog into the middle of each muffin.

Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265 degrees Fahrenheit. Whisk until completely combined. Bake for 8 to 10 minutes until the edges are golden-brown and the corn muffin.


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