I’ve been wanting to bring this recipe online for a very long time, but somehow it always ended up at the bottom of my to-do-list. Well – today these Mini Corn Dogs have *finally* made it onto the blog! They fit perfectly to my little “Independence Food Week”. I decided (quite spontaneously) that this week before the 4th of July aka. “Independence Day” all-new recipes will have a reference to the US of A. I guess I had too much time in lockdown to do things and no real plans on what doing ;P
If you are here more often you probably know me a bit by now… and know that I am a big fan of the American Kitchen. Not a fan of the politics that are currently going on over there, but still a big fan of the food, the country, and the people. Most of the people ;P
Americans always have great ideas when it comes to food and getting as many calories as possible into tiny spaces. “More is more” is the motto here. Frying something is probably the easiest and fastest way to maximize the calorie count for any kind of food. If you make these Mini Corn Dogs you will see what I am talking about…
In the case of these Corn Dogs here you can’t blame the Americans completely. Apparently, a German butcher that immigrated to the US is responsible for the creation of corn dogs. His Texan customers were not as enthusiastic about his German sausages as expected, so he dipped his sausages into cornbread batter and deep-fried them… which became a nationwide hit ;)
Corn dogs – no matter if mini or maxi – are a typical American street food or fast food. You can often find these little fellas at street markets, country fairs or amusement parks. I had my first “dog dipped in batter” in an amusement park in Anaheim… who would have guessed it. The mouse made me do it ;) And I have to say that I was thrilled from the first bite. I am not really a fan of hot dog sausages though. The ones you can buy in glass jars make me want to puke… similar to the early Texans that did not like the German sausages and had to be convinced with a batter-dipped and deep-fried sausage ;P
Anyway. Whenever you have a day you don’t care about calories and fat or want to please a large crowd with a delicious little snack… heat up the deep-fryer and get those sausages into the boiling fat! ;) I bet people will rip them right out of your hands. They didn’t really survive for long in my kitchen after I took the pictures ;)
By the way, I used Mini Wiener for the corn dogs but you can also use “normal” wiener or hot dog sausages and cut them to size. As soon as they are on the stick and the dough covering them, you won’t see the difference anyway. If you like salami you could also use those mini salamis from the supermarkets – I think that would also make nice corn dogs…
INGREDIENTS / ZUTATEN
24 mini wieners or hot dog sausages
24 wooden skewers
1/2 cup (75g) yellow cornmeal or polenta (works both)
1/2 cup (65g) all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1/8 tsp. salt
1/2 cup (120ml) milk
1 large egg
oil/fat for frying
24 Mini Wiener oder Hotdogs
24 Holzspieße
75g Maismehl oder Polenta (funktioniert beides)
65g Mehl (Type 550)
2 TL Backpulver
1 TL Zucker
1/8 TL Salz
120ml Milch
1 Ei (L)
Öl/Fett zum Frittieren
DIRECTIONS / ZUBEREITUNG
2. Add the cornmeal (or polenta), flour, baking powder, sugar, and salt to a bowl and mix to combine. Mix the milk and egg in a second bowl until well combined. Pour the milk mix into the bowl with the dry ingredients and mix until combined. Set aside.
3. Heat up a pot with frying oil or fat until it reaches a temperature of about 360°F (180°C). The pot should be big enough to fit the corn dogs including the skewers with enough oil/fat so they can swim freely. Line a plate with some paper towels and place close by so you can transfer the fried corn dogs there to drain.
4. Dip the wieners into the batter to coat them completely and then place them in the hot oil/fat (the skewers go into the oil/fat as well). Do not add too many at a time or the temperature will drop too much. Fry from all sides until nicely golden – takes about 2 minutes. Place on the plate with the paper towel and let drain. Repeat until all wieners are gone. Serve warm with some ketchup and mustard or favorite dipping sauce.
2. Maismehl (oder Polenta), Mehl, Backpulver, Zucker und Salz in einer Schüssel verrühren. Milch und Ei miteinander verquirlen und dann zur Schüssel dazugeben und alles zu einem glatten Teig verrühren. Zur Seite stellen.
3. Einen Topf mit Öl/Frittierfett befüllen und auf etwa 180°C (360°F) erhitzen. Der Topf sollte groß genug sein, dass die Würstchen mitsamt Spießen im Fett schwimmen können. Einen Teller mit Küchenpapier bereitstellen.
4. Die Wiener in den Teig tauchen, bis sie komplett damit bedeckt sind und dann ins heiße Öl/Fett geben (das Ende mit den Holzspießen kann dabei mit ins Öl/Fett). Nicht zu viele Corn Dogs auf einmal ins Fett geben, da sonst die Temperatur zu stark fällt. Die Corn Dogs rundum goldbraun frittieren – dauert etwa 2 Minuten. Die fertigen Corn Dogs aus dem Öl/Fett fischen und auf dem Teller mit Küchenpapier abtropfen lassen. Prozedur wiederholen, bis alle Würstchen frittiert sind. Warm mit etwas Ketchup und Senf oder eurem Lieblingsdip servieren.
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Here is a version of the recipe you can print easily.
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Mini Corn Dogs
- Prep Time: 00:35
- Total Time: 35 minutes
- Yield: 24 1x
- Category: Snack
- Cuisine: American
Description
Delicious miniature snack for your next party – Mini Corn Dogs! Easy to prepare and so good!
Ingredients
Instructions
Notes
Enjoy fryin’!
