Super tasty treat made from cornmeal and flour. Delicious recipe to serve as an appetizer that your kids will love.
If you’ve got kids, then you no doubt want to give them the best always. WHen it comes to serving them super delicious appetizers, you probably can’t do better than mini corn dogs. This recipe is made from smoked sausage, giving it a distinct flavor and taste to wet their appetite. Yes, I know I said it’s perfect for kids, but you’ll be forgiven for picking out one or two for yourself.
These kid-friendly corn dog bites are far too adorable (and simple!) to pass up on for every movie night. All you have to do is to coat the hot dogs in flour and a basic batter, fry them for a few minutes, then serve with your favorite toppings or dipping sauces. And what is the best part? You won’t need skewers because these are so small!
If you want to stock up on freezer treats, the fried corn dogs can be stored in airtight plastic bags once cooled completely and warmed in the microwave or in the oven once it’s time for them to be reheated.
Tips and variations:
·While cooking, you can use a long-handled fork for dipping the sausages in the batter and putting them in the hot oil.
·This recipe can be served with ketchup and mustard for drippingPrint
1cup of yellow cornmeal
¾ cup of all-purpose flour
1 tablespoon of sugar
½ teaspoon of kosher salt
½ teaspoon of baking powder
½ teaspoon of ground red pepper
1 cup of milk
1 large egg
Vegetable oil for deep frying
2 packages (1 lb each) cocktail-size smoked link sausages (40 sausages each)
80 round wooden sticks with one pointed end
½ cup of ketchup
½ cup of yellow mustard
Mix the cornmeal, flour, sugar, salt, baking powder and red pepper in a large bowl. Stir in the milk and egg and mix properly until the batter is homogeneous.
Pour oil to a depth of 3 inches in a deep fryer and preheat to 375 degrees. Dip each sausage in the batter, then drop in the preheated oil.
Fry the sausages in batches for 2 to 3 minutes or until it is golden brown.
Drain them on paper towels. Insert the ends of pointed sticks into sausages. Serve and enjoy