Mini Corn Dogs

Some bloggers are really good about getting recipes out for seasonal food prior to the actual holiday.  Not me.  On this blog, you are bound to see a recipe for Thanksgiving stuffing on December 1st.  Or some corned beef and cabbage a week after St. Patrick's Day.  I wish I had the discipline to plan, make these dishes ahead of time and have the recipe out to you all prior to the holiday, but this gal has got a J-O-B and that just does not happen! 

So sadly, you all were not able to wow  your family and friends with these homemade mini corn dogs this past Memorial Day.  There is always next year though!  And who am I kidding?  These little babies should not just be reserved for Memorial Day.  It is almost summa-summa-summa-time and what is more summer-y than a corn dog?  Nothing.  They just scream fairs and home days and amusement parks and whatever other summer destination that proudly serves the fried, golden beauties!  

Mini Corn Dogs
adapted from Hungry Girl por Vida
1 cup cup flour
1 cup corn meal
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cayenne pepper or chipotle powder
1/4 cup onion, grated
1 tablespoon chives
1 ear of corn, cooked and grated (for instructions on how to easily cook in oven, click here)
1 egg
2 tablespoons honey
1 cup buttermilk
1/4 cup corn starch
12 hot dogs, cut into thirds

Peanut or vegetable oil for frying
Bamboo skewers

Add flour, corn meal, baking powder, baking soda salt and cayenne to a mixing bowl and whisk to combine. Grate onion and corn on a box grater and chop up the chives.

In a separate bowl, mix together the onion, chives, corn, egg and buttermilk.   Gradually add the dry ingredients to the wet and stir until a batter forms.

Place corn starch in a small bowl and  lightly coat the hot dog pieces.  Place each dog on the end of a skewer.

Add about 3-4 inches of oil to a deep sauce pan and preheat until a thermometer reads 350 degrees.  Roll corn starch coated hot dogs in the batter and place directly in oil. These fry up quite quickly so only work with 1-2 at a time.  They tend to float up so you will need to use your hands to hold the skewer down and twirl them around to make sure they cook evenly.  Fry each dog for about 1-2 minutes or until golden brown.

Drain on a paper towel lined sheet pan and then place in a 325 preheated oven to keep warm.  Mine fried up so fast that they were done on the outside but still a little raw on the inside.  Placing them in the oven will ensure a fully cooked breading.


Honey Mustard Dipping Sauce
4 tablespoons mustard (I used a combination of whole grain, brown and yellow)
4 tablespoons honey
1 teaspoon chives
salt and pepper to taste

Mix all ingredients in a small bowl and serve as a dipping sauce on the side for the corn dogs.  I really liked the way the different types of mustard tasted.