Mini Corn Dogs are bite size versions of the usual battered fried shorts on a stick make and great game day nibbles.
Mini Corn Dogs
Sue Lau | Palatable Pastime
This is a really fun recipe for me, since I think I have loved corn dogs all my life. And for a game day appetizer, I thought it might be nice to take the little weenies and put them on small sticks so everyone might enjoy without filling up on just one thing.
They are quick to make and I just took the thin kebab skewers and cut those in half so they were shorter. If you want you can team this up with specialty barbecue sauces and other dips, but both my husband and I are purists about it, liking mustard with the occasional dab of ketchup.
If you like to be old-style, you could also team this up with a platter of frozen baked crinkle cut French fries topped with chili and cheese and a pitcher of ice-cold root beer on the side, with mugs at the ready for those who don’t partake in beer.
To me it’s a wholesome kind of thing, with old-fashioned foods for watching football and baseball, the way it always used to be, without all the political distractions of player misbehaving or the like.
These corn dogs can also be made ahead, then frozen in a single layer, packed in freezer bags. Then when you want them, place them on a cookie sheet in a 375ºF. oven and bake them until they are hot and crisp, the same way you might if you bought frozen corn dogs at the market.
Good luck to your team, whichever sport or affiliation.
We root for the Green Bay Packers and they have a Monday night game this week, with the Kansas City Chiefs arriving at Green Bay to battle it out at Lambeau Field. GO PACK GO! 🙂
Not sure what I am making yet (my corn dogs are long since eaten now), but you can be sure I will share it later if it turns out as I hope. Maybe chili? What do y’all think?
Mini Corn Dogs
- 14 ounce package cocktail wieners or Lit’l weiners
- 38-40 small wooden skewers
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 1/4 cups whole buttermilk (lowfat is slightly runnier)
- Cooking oil
- Whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Separately whisk together the egg with the buttermilk, then stir it into the flour to be a smooth batter.
Whole buttermilk is a little thicker- if you use lowfat you may need just a little more buttermilk, but not much.
- Heat oil about an inch deep in a large skillet.
- Place skewers into mini weiners, then dip in batter allowing excess to fall off. It should not be so thick that it doesn’t coat easily, and not so runny that it all comes off. I do the first half in the mixing bowl, and pour the remaining batter into a coffee cup or measuring cup to make the last dipping easier.
- Fry corndogs in hot oil, turning once and drain on paper toweling. If they brown too fast turn the heat down.
- Serve with mustard and ketchup if desired.
From the kitchen of palatablepastime.com
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I have never made “real” corn dogs before. Gonna have to change that.