Indulge in the delightful taste of Mini Corn Dogs, a fun and delectable appetizer or snack that will tantalize your taste buds. These bite-sized treats feature a crispy cornmeal coating enveloping a juicy hot dog, creating a harmonious blend of textures and flavors. Accompanied by a tantalizing Sweet and Spicy Pepper Relish, these Mini Corn Dogs elevate the classic carnival experience to new heights.
The Sweet and Spicy Pepper Relish is a vibrant and flavorful condiment that perfectly complements the savory corn dogs. Made with a medley of sweet peppers, onions, and a hint of jalapeño, this relish adds a touch of sweetness, a kick of spice, and a refreshing crunch to each bite.
In addition to the Mini Corn Dogs and Sweet and Spicy Pepper Relish, the article also includes recipes for two additional dipping sauces that will further enhance your corn dog experience: a tangy Mustard Sauce and a creamy Ranch Dressing. These sauces add an extra layer of flavor and richness to the corn dogs, making them irresistible.
With easy-to-follow instructions and a detailed ingredient list, this article provides you with everything you need to create these mouthwatering Mini Corn Dogs and their accompanying sauces. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
MINI CORNDOGS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 24 servings (2 franks per serving)
Number Of Ingredients 10
Steps:
- For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
- Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
- Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
- In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
- For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
- For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
- Serve the corndogs with the sauces.
MINI CORN DOGS RECIPE BY TASTY
These kid-friendly corn dog bites are too cute (and easy!) to not make for every movie night. After cutting hot dogs into thirds, all you have to do is coat them in flour and a simple batter, quickly fry them for a few minutes, then serve with your favorite condiments or dipping sauces. The best part? Because these are mini, you don't need to buy skewers!
Provided by Hector Gomez
Categories Snacks
Yield 15 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium sized mixing bowl, whisk together dry ingredients.
- Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
- Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
- Preheat oil to 350ºF (180ºC).
- Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
- Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Serve with side of veggies or fruit.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 17 grams, Fat 64 grams, Fiber 0 grams, Protein 5 grams, Sugar 3 grams
MINI CORN DOGS
Provided by Mary Giuliani
Categories appetizer
Time 30m
Yield Makes 24 mini corn dogs
Number Of Ingredients 11
Steps:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. In a separate bowl, gently whisk the eggs with the milk and stir into the dry mix.
- Preheat the oil in a Dutch oven, deep saucepot or mini fryer to 350 degrees F.
- Insert wooden skewers through the center of each frankfurter.
- Dry frankfurters with a towel, then dust with cornstarch and shake off the excess. Then hold the frankfurters by the end of the skewer and dip in the batter until well coated. Let the excess batter drip off.
- Carefully holding the end of the skewer, let the corn dogs fry for 5 seconds before letting go to prevent them sticking to the bottom of the pot. Fry until lightly browned, about 3 minutes. Drain on paper towels.
SWEET AND SPICY PEPPER RELISH
This relish spices up everything from grilled cheese sandwiches to burgers and hot dogs. Or, for an easy appetizer, spoon some over a block of cream cheese and serve with crackers.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h45m
Yield 24
Number Of Ingredients 6
Steps:
- Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
- Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
- Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
- Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 12 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 146.9 mg, Sugar 11.3 g
MINI CORN DOGS WITH SWEET AND SPICY RELISH
Saw this recipe on Food Network a few years ago, has been a hit in our family ever since! Made a few minor modifications (tooth picks instead of meat skewers, and cut the hot dog dogs myself instead of cocktail franks.) We love mustard so haven't actually tried the relish yet, so give it a try and let me know how it is! The...
Provided by shauna engel
Categories Other Appetizers
Time 20m
Number Of Ingredients 13
Steps:
- 1. In a small bowl mix the ketchup and peppers, set aside
- 2. In a large bowl combine egg, corn muffin mix, garlic powder, onion powder and milk
- 3. In a seperate dish add flour. Cut hot dogs in 1/2's or 1/3's depending on hot dog size. To save time I dredge all hot dog pieces in flour in the bowl at same time and leave in there until i am ready to dip in batter.
- 4. Insert toothpick into end of hot dog, shake off excess flour, and dip into batter. Fry 2-3 hot dogs at time for 1-2 minutes or until golden brown. Original recipe says deepfryer but I just use small saucepan with few inches of oil and a pair of tongs. Drain on paper towels. Serve warm with the relish.
CORN DOGS WITH SWEET MUSTARD
Provided by Sandra Lee
Time 16m
Yield 8 corn dogs
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
- In a small bowl, stir together the mustard and preserves.
- When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
SWEET PEPPER AND CORN RELISH
This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.
Provided by lutzflcat
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.
Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g
SPICY MINI DOGS
Sausages are sandwiched between dinner rolls for tasty appetizers - ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to warm rolls as directed on package. Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook sausages in oil 5 minutes, turning occasionally, until lightly browned and thoroughly heated.
- Cut slit in top of each roll. Place 1 sausage in each roll; top with 1/2 teaspoon each mustard and relish.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 220 mg
Tips:
- Use high-quality hot dogs: The quality of the hot dogs will make a big difference in the final product. Look for hot dogs that are made with all-natural ingredients and have a good meat-to-fat ratio.
- Make sure the hot dogs are cold: Cold hot dogs will hold their shape better when they are cooked. If the hot dogs are too warm, they will start to fall apart when you try to coat them with the batter.
- Use a good quality cornmeal mix: The cornmeal mix is what gives the corn dogs their signature flavor. Look for a cornmeal mix that is made with fine-ground cornmeal and has a good amount of sugar and salt.
- Don't overmix the batter: Overmixing the batter will make it tough. Mix the batter just until the ingredients are combined.
- Cook the corn dogs until they are golden brown: The corn dogs should be cooked until they are golden brown on all sides. This will ensure that they are cooked through and have a crispy coating.
Conclusion:
Mini corn dogs are a delicious and easy-to-make snack or appetizer. They are perfect for parties, picnics, or just a quick snack. With the right ingredients and a little bit of care, you can make mini corn dogs that are crispy, flavorful, and irresistible.
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