Total: 50 min
Active: 30 min
Level: Intermediate
Yield: 6 to 8 servings
Nutritional Analysis Per Serving (1 of 8 servings): Calories 2267, Total Fat 233 g, Saturated Fat 22 g, Carbohydrates 40 g, Dietary Fiber 2 g, Sugar 10 g, Protein 11 g, Cholesterol 48 mg, Sodium 831 mg

2 quarts vegetable or canola oil
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper
1 large egg
1 1/4 cups buttermilk
Hot sauce, optional
One 13-ounce package all-beef mini cocktail franks, patted dry
Cherry tomatoes, sliced in half for garnish
Pearl onions, for garnish
Sport peppers, for garnish
Cornichons, cut in half lengthwise, for garnish
Celery salt, for sprinkling
Neon relish, for serving
Mustard, for serving

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Special equipment: a deep-fry thermometer; 5-inch skewers

Pour the oil into a deep pot and heat it to 360 degrees F. Prepare a wire rack placed over a sheet tray.
In the meantime, mix together the flour, cornmeal, sugar, poppy seeds, baking powder, salt, and pepper in a big bowl. Stir in the egg, buttermilk, and hot sauce if desired. Insert a 5-inch skewer halfway into the center of each cocktail frank. Coat the franks with the batter, then fry them in the oil until they turn golden brown, about 3 to 5 minutes. Use a slotted spoon or tongs to transfer them to the wire rack. Continue with the rest of the franks and batter, making sure the oil returns to the proper temperature after each batch.
Position a frank upright, and slide onto the skewer a tomato half, pearl onion, sport pepper, and cornichon. Dust with celery salt. Offer alongside relish and mustard. Do the same for the remaining skewers.

Whip up these irresistible Chicago-style corn dog bites, a playful twist on fairground classics inspired by Molly Yehperfect for game days or lively parties! Imagine crispy, golden batter bursting with cornmeal crunch, subtle poppy seed pop, and a hint of sweetness wrapping juicy mini all-beef franks, fried to perfection. Top each skewer with vibrant cherry tomatoes, pearl onions, sport peppers, and tangy cornichons, finished with a sprinkle of celery salt for that authentic Windy City zing. Dip into neon relish and mustard for a flavor explosion that screams nostalgia.

Ready in just 50 minutes (30 active), this intermediate recipe serves 6-8, making it a breeze for gatherings. Pat franks dry for flawless batter adhesion, fry at precisely 360F using a thermometer, and batch-fry for ultimate crispinessno sogginess here! These bite-sized delights channel Chicago street food vibes into handheld joy, with optional hot sauce adding fiery fun. Assemble your mini flavor towers and watch them vanish. Reheat leftovers in the oven for renewed crunch, but they're unbeatable fresh. Fire up the fryer and bring ballpark magic homeyour guests will rave!

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