Monday, February 8, 2010

Mini Corn Dogs

These were probably my most popular item even though I thought the tamales were the best out of everything. I saw the recipe on Semi-Homemade with Sandra Lee and they just looked so fun! They would be great for a kid's birthday party, but start early if you are making them for the first time, then reheat them a little. You want them to be crisp, but you don't want to be cooking while everyone is already there like I was. Also, I made Tammy's homemade honey mustard, but added a few tablespoons of BBQ sauce and it makes that Chick-fil-A sauce, yummmm. Also, I need to find a oil thermometer that actually won't break as the oil gets hot enough, but if you don't fry that much like me, just know that after the oil gets hot from you putting it on high, turn it down to low so you won't burn your dogs!

Mini Corn Dogs with Sweet & Spicy Relish


For Relish:

  • 3/4 cup ketchup
  • 1/4 cup pickled hot peppers, diced
  • 1/4 cup pickled sweet peppers, diced

For Corn Dogs:

  • 1 egg
  • 1 (8.5-ounce) package corn muffin mix
  • 2 teaspoons garlic powder
  • 2 teaspoon onion powder
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 package cocktail franks
  • Vegetable oil, for frying
  • 20 (6-inch) wooden skewers


In a small bowl combine ketchup and pickled peppers. Mix well and set aside.

In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.

Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

1 comment:

  1. Oh sure. I would find this the day AFTER the superbowl!