Mini Corndogs

Mini Corndogs Recipe from USA | Ingredients include flour, cornmeal, and frankfurters |

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 24 mini corndogs

Introduction

Mini corndogs are a popular snack or appetizer that are loved by both kids and adults alike. These bite-sized treats are perfect for parties, game days, or just a fun snack at home. With a crispy cornmeal coating and a juicy frankfurter inside, mini corndogs are sure to be a hit with everyone.

History

The origins of the corndog can be traced back to the 1920s, when they were first introduced at the Texas State Fair. The idea of putting a hot dog on a stick and dipping it in cornmeal batter before frying it was a hit with fairgoers, and the corndog quickly became a popular fair food across the United States.

Ingredients

1 cup of flour
0.5 cup of cornmeal
1 tbsp of sugar
1.5 tsp of salt
2 tbsp of vegetable shortening
1 beaten egg
0.75 cup of milk
oil
8 frankfurters, cut into thirds

How to prepare

Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl.
Using a pastry blender, cut vegetable shortening into the flour mixture until it resembles fine crumbs.
Add the egg and milk, and blend well.
Pour vegetable oil into a deep fryer or large saucepan, filling it to a depth of 2 inches.
Heat the oil to 375°F (191°C).
Pat the frankfurter dry with paper towels.
Insert a toothpick into the center of each frankfurter.
Dip each frankfurter into the batter, and then into the hot oil, frying until golden brown.
Drain the fried frankfurters on paper towels.

Variations

Use different types of sausages or hot dogs for a twist on the classic mini corndog.
Add spices or herbs to the batter for extra flavor.

Cooking Tips & Tricks

Make sure to pat the frankfurters dry before dipping them in the batter to ensure that the batter sticks well.

- Use a toothpick to hold the frankfurter in place while frying to make it easier to handle.

- Fry the corndogs in small batches to ensure that they cook evenly and don't overcrowd the pan.

Serving Suggestions

Mini corndogs can be served with ketchup, mustard, or your favorite dipping sauce.

Cooking Techniques

Frying is the traditional method for cooking mini corndogs, but they can also be baked in the oven for a healthier option.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier version.

- Coconut oil can be used instead of vegetable shortening.

Make Ahead Tips

You can prepare the batter for the mini corndogs ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve mini corndogs on a platter with toothpicks for easy serving.

Pairing Recommendations

Mini corndogs pair well with a side of coleslaw, potato salad, or a simple green salad.

Storage and Reheating Instructions

Mini corndogs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (177°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of mini corndogs contains approximately 180 calories.

Carbohydrates

Each serving of mini corndogs contains approximately 15 grams of carbohydrates.

Fats

Each serving of mini corndogs contains approximately 8 grams of fat.

Proteins

Each serving of mini corndogs contains approximately 5 grams of protein.

Vitamins and minerals

Mini corndogs are not a significant source of vitamins and minerals.

Alergens

Mini corndogs contain wheat, eggs, and soy.

Summary

Mini corndogs are a tasty treat that are relatively high in fat and carbohydrates, but also provide a good amount of protein.

Summary

Mini corndogs are a fun and delicious snack that are perfect for any occasion. With a crispy exterior and a juicy interior, these bite-sized treats are sure to be a hit with everyone.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a sunny Saturday morning, and I was rummaging through an old box of recipe cards that had been passed down to me from my mother. As I sifted through the cards, my eyes landed on a faded, yellowed card with the words "Mini Corndogs" scribbled across the top in my mother's elegant handwriting.

I couldn't help but smile as memories of my childhood flooded back to me. I remembered the first time my mother had made these mini corndogs for me and my siblings. We had all gathered around the kitchen table, eagerly waiting for her to bring out the piping hot tray of golden-brown corndogs. The smell alone was enough to make our mouths water.

As I held the recipe card in my hands, I knew that I had to recreate this childhood favorite for my own family. I carefully read through the ingredients and instructions, making a mental note of everything I would need. With a sense of determination, I set out to gather the ingredients and get to work in the kitchen.

The first step was to prepare the cornmeal batter. I combined cornmeal, flour, sugar, baking powder, salt, and a touch of milk in a large mixing bowl. As I stirred the ingredients together, the batter took on a thick, lumpy consistency that was just right for coating the hot dogs.

Next, I carefully sliced each hot dog into bite-sized pieces, making sure to not cut all the way through to the other side. I then inserted a wooden skewer into each hot dog piece, creating a handle that would make them easy to dip into the batter.

With the hot dogs prepped and ready to go, I heated up a pot of oil on the stove. The oil sizzled and popped as I carefully dipped each hot dog skewer into the cornmeal batter, making sure to coat them evenly. I then gently lowered the corndogs into the hot oil, watching as they sizzled and crisped up to a beautiful golden-brown color.

As I flipped the corndogs in the oil, I couldn't help but feel a sense of pride and nostalgia. The familiar smell of frying batter filled the air, taking me back to those childhood days spent in the kitchen with my mother. I knew that these mini corndogs would be a hit with my own family, just as they had been with me and my siblings all those years ago.

Finally, after a few minutes of frying, the corndogs were ready to be served. I carefully removed them from the oil and placed them on a paper towel-lined plate to drain off any excess grease. The smell was intoxicating, and I couldn't wait to dig in.

I called my family to the kitchen, and we all gathered around the table just like I had done with my siblings all those years ago. The moment they took their first bite of the mini corndogs, their faces lit up with delight. The crispy exterior gave way to a juicy, flavorful hot dog center that was pure perfection.

As we all enjoyed our mini corndogs together, I couldn't help but feel grateful for the memories that this recipe had brought back to me. It was a reminder of the love and care that had gone into creating delicious meals for my family, and a testament to the joy that good food can bring to those we share it with.

And so, as we finished off the last of the mini corndogs, I made a promise to myself to continue passing down this recipe to future generations. It was a simple dish, but one that held a special place in my heart. And I knew that it would always be a favorite in our family for years to come.