Super Bowl Mini Corn Dogs (Printable version)
Crowd-pleasing, bite-sized snacks featuring halal beef franks and a crispy cornmeal coating. Ideal for any festive occasion.
# Ingredient List:
→ For the Mini Corn Dogs
01 - 24 halal beef or chicken mini franks
02 - 24 wooden toothpicks or small skewers
→ For the Batter
03 - 1 cup yellow cornmeal
04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
11 - 2 large eggs
12 - 2 tablespoons vegetable oil
→ For Frying
13 - Vegetable oil, for deep frying
# How to Make It:
01 - Gently pat the halal mini franks dry with paper towels. Carefully insert a toothpick or small skewer into each frank. Set aside until ready to use.
02 - In a spacious mixing bowl, thoroughly whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground black pepper until well combined.
03 - In a separate bowl, whisk the buttermilk, eggs, and vegetable oil until the mixture is smooth and fully incorporated.
04 - Pour the wet ingredient mixture into the bowl containing the dry ingredients. Mix until just combined, being careful not to overmix. The batter should be thick yet smooth.
05 - Transfer the prepared batter into a tall glass or narrow jar. This will facilitate easy and even dipping of the mini franks.
06 - In a deep pot or Dutch oven, heat vegetable oil to 350°F (175°C). Ensure the oil level is at least 2 inches deep to allow for proper deep frying.
07 - Carefully dip each mini frank into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off, then gently lower the coated frank into the preheated hot oil.
08 - Fry 4-5 mini corn dogs at a time to avoid overcrowding the pot. Turn them as needed to ensure even cooking, until they achieve a rich golden-brown color, approximately 2-3 minutes per batch.
09 - Using a slotted spoon, carefully remove the cooked mini corn dogs from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Repeat this process for all remaining mini franks.
10 - Serve the mini corn dogs warm with your preferred dipping sauces, such as ketchup, mustard, honey mustard, barbecue sauce, or spicy mayonnaise.
# Expert Suggestions:
01 -
- These little bites are an absolute guaranteed crowd-pleaser, perfect for when you want everyone to feel like a kid again.
- They're surprisingly simple to make, giving you that impressive homemade touch without breaking a sweat.
02 -
- Always pat your mini franks completely dry; this was a game-changer for getting the batter to stick without sliding off.
- A tall glass for dipping isn't just convenient; it ensures an even, full coating on every single frank, making for perfect little bites.
03 -
- For extra crispiness, after dipping, let the coated franks rest on a wire rack for a minute or two before frying to allow the batter to set slightly.
- Don't toss those used paper towels with oil right into the trash; let them cool completely, then seal them in a bag before disposal for safety.