Making classic snack appetizers has become a favorite hobby of mine. They’re generally simple, always a big crowd pleaser, and just look fun. By classic snacks, I mean things like corn dogs, pretzels, popcorn, nachos, mini pizzas, mini mac & cheeses, mini pot pies, etc. So for those of you attending a Super Bowl party this Sunday and who agreed to bring an appetizer, here is the recipe for my new favorite one – the mini corn dog, and links to a few other ideas!
Mini corn dog recipe adapted from here.
6 hot dogs, cut in half
12 lollipop sticks (I found mine on Amazon)
A LOT of vegetable oil for frying (at least 1 full container, and save the plastic container to pour the oil back into once done frying and it has cooled, so that you can then dispose of it more easily)
1/2 cup flour
1/2 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 cup to 3/4 cup milk
1. Pour the vegetable oil in a large pot with high sides. You need it to be about 2-4 inches high with oil. You want to warm the oil to about 275 degrees. Use a thermometer to monitor the heat of the oil throughout this process. For me, I generally start with my burner on at medium and then reduce it as it gets to 275, but just figure out what works best for your burner. Err on the side of too low because if you make it too hot, the oil could start to splatter and hurt you or damage your kitchen!!
2. While the oil is warming, prepare the rest of your materials. Cut the hot dogs in half and assemble with the lollipop sticks. Make sure you have enough stick still to hold on to.
3. To make the batter, in a pitcher (or something narrow and tall), mix the remaining ingredients.
4. Once the oil is hot, dip a few dogs into the batter at a time and fully coat them. Then using tongs, place each hotdog on a stick into the pot of oil (I cooked about 3 at a time). Each one should take about 2-3 minutes to cook. They are done just as they start to turn golden brown; they’ll brown more after you remove them from the oil. Once they are done, place them on a plate lined with paper towel to cool. Repeat until done.
5. I made these a few hours ahead and then warmed them just before serving. I recommend serving with ketchup and different kinds of mustard.