Mini Corndogs Recipe | Trisha Yearwood
Level: Intermediate
Yield: 24 servings (2 mini corndogs per serving)
Nutritional Information per Serving (1 of 24 servings): Calories 763, Total Fat 80 g, Saturated Fat 8 g, Carbohydrates 11 g, Dietary Fiber 1 g, Sugar 2 g, Protein 3 g, Cholesterol 16 mg, Sodium 305 mg
Total Time: 55 minutes
Active Time: 55 minutes
Corndogs
- 2 quarts neutral-flavored oil for frying
- One 12-ounce can of smoked cocktail franks, e.g., Hillshire Farms
- One 8.5-ounce package of corn muffin mix, such as Jiffy
- 1/2 cup low-fat buttermilk
- 1 large egg
Sweet and Spicy Mustard
- 1/4 cup hot pepper jelly, warmed
- 1/4 cup yellow mustard
Fry Sauce
- 1/4 cup ketchup
- 1/4 cup mayonnaise
- 2 dashes Worcestershire sauce
Cooking Instructions
- Pour oil into a Dutch oven equipped with a deep-fry thermometer. Heat over medium-high until it reaches 375F.
- Insert a toothpick lengthwise into each cocktail frank, leaving about half an inch of the toothpick visible.
- Combine the corn muffin mix, buttermilk, and egg in a medium bowl to create the batter. Transfer the batter to a small cup to facilitate dipping.
- Holding the toothpick, dip each frank into the batter, turning slowly to coat evenly. Carefully place the coated frank into the hot oil and fry for 1 to 2 minutes per side or until golden brown. Drain on a cooling rack set over a baking sheet. Repeat for the remaining franks and batter. Allow to cool briefly.
- To prepare the sweet and spicy mustard: Whisk hot pepper jelly with yellow mustard in a small bowl.
- For the fry sauce: Mix ketchup, mayonnaise, and Worcestershire sauce together in a small bowl.
- Serve the mini corndogs with both dipping sauces.
Whip up these irresistible mini corndogs inspired by Trisha Yearwoodcrispy, golden bites of joy perfect for game day or any crave-worthy moment. Dive in and fry up some fun!
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