Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Mini Corndogs
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- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 24 servings (2 franks per serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
- 307 mg
- Level: Intermediate
- Total: 55 min
- Active: 55 min
- Yield: 24 servings (2 franks per serving)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 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
- 307 mg
Ingredients
Corndogs:
Sweet and Spicy Mustard:
Fry Sauce:
Directions
- For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
- Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
- Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
- In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
- For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
- For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
- Serve the corndogs with the sauces.
