The simplest-possible corndog batter is the same as the batter for a corn muffin or cornbread. These have always been my favorites whenever I’d have a Flint-style coney, and it made sense to make a corndog with them. Having grown up in Flint, I knew the meat portion of the corndog had to be a Koegel product, specifically their Viennas in natural casings. I wanted to use locally-available ingredients of a better quality than what most people were used to. The corndog I wanted to make was more specific to Michigan than the frozen corndogs most grocers carry. Just prior to Christmas 2005, during a trip to Wal*Mart, a rectangular GE deep fryer landed in the cart as an early Christmas present. Not only was she curious as to how my corndogs would turn out, but she was more supportive of this idea than I could have imagined. Granted, I’d never made corndogs before but I sure wanted to try. I had mentioned my love for corndogs early-on in Mary’s and my relationship, along with my wish for a deep fryer that was shaped correctly so I could actually make these little beasties. This picture isn’t quite right, as squiggles of mustard are difficult to manage. But when it comes right down to it, the handmade ones are certainly better. It doesn’t matter if they’re the frozen variety, as I can eat those just as well as the ones that are handmade. Pop them in the oven at 350☏ till heated through when ready to eat, please don’t put them in a fryer to reheat as it is not safe and could cause the oil to spit back violently.I like corndogs. You can freeze these treats! Just freeze them individually on a baking sheet till frozen through, around 2 hours, then store in an airtight container for up to 1 month. Just zap in the microwave when ready to enjoy. You may find they get a bit soggy so I don’t recommend storing them for much longer than that. These mini corn dogs can be stored in the fridge in an airtight container for 2 – 3 days. This recipe is best enjoyed fresh so I do recommend enjoying them right away, but if you’re in a time crunch or have leftovers, they also store just fine. Spoon the batter that has collected on the parchment paper back onto the dogs and place back in the oven. Place on a parchment lined baking sheet and bake for 5 minutes before removing from the oven. Preheat your oven to 375☏ and batter your hot dogs as usual. While I do recommend frying these treats for the absolute best results, you can also make them in the oven. The Calgary Stampede features a hot dog stuffed in a hollowed out pickle dipped in batter and fried, this is a delicious treat that I encourage you to try!.
#CORN DOG JIFFY MIX FREE#
Get creative with your hot dog base, feel free to substitute your favorite sausage or smokey in its place.Add some curry powder to your batter and garam masala to your ketchup for a curry kick!.Wrap your little hot dog in some American Cheese before dipping it in the batter and frying.Chop up some jalapeños right in the batter for a spicy kick!.The fun doesn’t end here! Since these little Corn Dogs are so easy to make, why not play around with them some more? Try some of these fun twists: But a fresh corn dog is always better, especially a mini one! What Else Can I Put In My Corn Dogs? I do remember buying the prepackaged ones a long time ago and although I hate to admit it, I did love them. I for one, can probably count on one hand the number of times I’ve actually had a corn dog in my life. Even the city I live in now pumps them out once a year in the craziest combinations, at the Calgary Stampede. Since then it has been enjoyed by generations of North Americans at games, fairs, and drive thus alike. This little delicacy was supposedly first invented at the Minnesota State Fair in 1941. Repeat with remaining hot dogs and batter. Fry until golden brown, about 2 or 3 minutes. Carefully place the hot dogs into the hot oil. Dip each hot dog into the cornmeal batter to completely cover the hot dog. I found it easier to pour the batter in a long glass. Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk.
Stick each half hot dog onto the lollipop sticks. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches.
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