Mini Corn Dogs
Ingredients
1 box “JIFFY” Corn Muffin Mix
10 – 12 hot dogs
10 – 12 wooden skewers or popsicle sticks
2 Tbsp. corn starch
2/3 cup flour
1 egg
1 cup milk
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Directions
-Preheat oil in a deep fryer to 350°F.
-Insert wooden skewers into hot dogs. Blot hot dogs dry with paper towel. Roll in corn starch, coating them with a thin layer. Tap to remove excess. Set aside.
-Combine remaining ingredients thoroughly. Pour batter into tall drinking glass. Dip hot dogs in batter one at a time.
-Carefully place in deep fryer. Fry for 3 minutes or until golden brown, turning occasionally. Remove and drain on paper towel.
As a huge fan of carnival and fair food, there’s nothing quite like biting into a warm, crispy mini corn dog. I used to think making them at home was too much hassle, but I discovered a super easy way using Jiffy Corn Muffin Mix that changed everything! It’s become my go-to for quick snacks or when I want to bring that festive fair vibe right into my kitchen. First off, let’s talk about those hot dogs. I always start by cutting my favorite hot dogs in half to get that perfect mini size. It makes them much easier to handle and ensures they cook evenly. A little trick I learned is to blot them really dry with paper towels before rolling them in cornstarch. This step is crucial because it helps the batter stick better, giving you that lovely, uniform coating. Then, carefully insert popsicle sticks into each half. It makes them so much more fun to eat, especially for kids! Now, for the batter – the magic really happens here with the Jiffy Corn Bread mix. While the original recipe is fantastic, I’ve found that ensuring your oil is at a consistent 350°F before you even think about dipping is key. A good thermometer is your best friend here! When you’re ready to fry, don't overcrowd the fryer. I usually do about 3-4 at a time to keep the oil temperature stable. Fry them for about 3 minutes, or until they’re beautifully golden brown, turning occasionally to ensure an even cook. You’ll know they’re perfect when they float and have that irresistible golden hue, just like the ones from the fair! Serving these homemade mini corn dogs is where you can really get creative. Of course, classic ketchup and mustard are always a hit. But if you’re looking to elevate the experience, try offering a side of zesty Dijon mustard or a sweet honey mustard dip. I’ve even seen people make a spicy sriracha mayo, which adds a fantastic kick! For an extra special treat, you could even try adding a pinch of shredded cheddar or finely diced jalapeño directly into your Jiffy batter for a cheesy or spicy twist, similar to those delicious jalapeño & cheese stuffed mini corn dogs you see at festivals. These little additions can really take your homemade fair food to the next level. After all, isn't that what homemade goodness is all about – making it exactly how you like it?
