Mini Corndogs
- Level: Intermediate
- Yield: 24 servings (2 franks per serving)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 763
- Total Fat
- 80
- Saturated Fat
- 8
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 16
- Sodium
- 307
- Total: 55 min
- Active: 55 min
Ingredients
Corndogs:
2 quarts neutral frying oil
One 12-ounce can smoked cocktail franks, such as Hillshire Farms
One 8.5-ounce box corn muffin mix, such as Jiffy
1/2 cup reduced-fat buttermilk
1 large egg
Sweet and Spicy Mustard:
1/4 cup hot pepper jelly, melted
1/4 cup yellow mustard
Fry Sauce:
1/4 cup ketchup
1/4 cup mayonnaise
2 dashes Worcestershire 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.