These mini corn dogs are such a simple and delicious treat that you can easily make using cornmeal and flour. The perfect appetizer for all ages! If you have kids that are always requesting appetizers before the proper meal, then these mini corn dogs are a great option. For this recipe, I used smoked sausages. They are my favorite! They have a distinct flavor that even the kids enjoy so much.
If you are searching for a kid-friendly appetizer, then these tasty mini corn dogs are perfect! These are very easy and super fast to make. You can throw together a huge batch and freeze it. Before serving, simply reheat them in the microwave or oven.
Ingredients
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2 packages (1 pound each) of cocktail-size smoked link sausages (40 sausages each)
1 large egg
¾ c. of all-purpose flour
1 c. of yellow cornmeal
1 tbsp of sugar
½ tsp of baking powder
1 c. of milk
Vegetable oil for deep frying
½ c. of ketchup
80 round wooden sticks with one pointed end
½ c. of yellow mustard
½ tsp of ground red pepper
½ tsp of kosher salt
HOW TO MAKE MINI CORN DOGS
Step 1: In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and red pepper. Whisk in the milk and egg until you have a homogeneous batter.
Step 2: In a deep fryer, pour oil to a depth of 3 inches and heat to 375 degrees. In the batter, dip each sausage and drop them in the hot oil. In batches, fry the sausages for about 2 to 3 minutes or until golden brown.
Step 3: Remove the fried sausages from the oil and transfer them to paper towels. Into the sausages, insert the ends of pointed sticks.
Step 4: Serve the mini corn dogs immediately and enjoy!
TIPS:
To make life easier, use a long-handled fork for dipping the sausages in the batter.
I love to serve these mini corn dogs with ketchup and mustard for dipping.
Ingredients
- 2 packages (1 pound each) of cocktail-size smoked link sausages (40 sausages each)
- 1 large egg
- ¾ c. of all-purpose flour
- 1 c. of yellow cornmeal
- 1 tbsp of sugar
- ½ tsp of baking powder
- 1 c. of milk
- Vegetable oil for deep frying
- ½ c. of ketchup
- 80 round wooden sticks with one pointed end
- ½ c. of yellow mustard
- ½ tsp of ground red pepper
- ½ tsp of kosher salt
Instructions
Step 1: In a large bowl, combine the cornmeal, flour, sugar, salt, baking powder, and red pepper. Whisk in the milk and egg until you have a homogeneous batter.
Step 2: In a deep fryer, pour oil to a depth of 3 inches and heat to 375 degrees. In the batter, dip each sausage and drop them in the hot oil. In batches, fry the sausages for about 2 to 3 minutes or until golden brown.
Step 3: Remove the fried sausages from the oil and transfer them to paper towels. Into the sausages, insert the ends of pointed sticks.
Step 4: Serve the mini corn dogs immediately and enjoy!
Notes
To make life easier, use a long-handled fork for dipping the sausages in the batter. I love to serve these mini corn dogs with ketchup and mustard for dipping.
