Mini Corndogs Recipe

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

1. Pour oil into a Dutch oven equipped with a deep-fry thermometer. Heat over medium-high until it reaches 375F.
2. Insert a toothpick lengthwise into each cocktail frank, leaving about half an inch of the toothpick visible.
3. 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.
4. 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.
5. To prepare the sweet and spicy mustard: Whisk hot pepper jelly with yellow mustard in a small bowl.
6. For the fry sauce: Mix ketchup, mayonnaise, and Worcestershire sauce together in a small bowl.
7. 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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