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Betty’s Mini Corn Dogs

09 Mar
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In this video, Betty demonstrates how to make Super Bowl Mini Corn Dogs. These are just like regular corn dogs, but they use Lit‘l Smokies, instead of hot dogs.

Ingredients:

1 egg, well-beaten
½ cup yellow cornmeal (You may use white cornmeal.)
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ cup milk
2 tablespoons butter, melted and cooled
14-oz. package Lit’l Smokies (You may use hot dogs and cut each one into thirds.)
peanut oil for deep-frying
honey mustard for dipping (I prefer Herlocker’s dipping mustard.)

In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit’l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties! –Betty 

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7 responses to “Betty’s Mini Corn Dogs

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