Homemade Mini Corn Dogs

I don’t know about you, but when I was a kid the thought of having a corn dog at my local A&W or at the fair was one of the high points of my young life.  Going out for us was pretty rare, and I would almost always choose corn dogs for those occasions…

At least until I discovered prawns, but that is another tale entirely.

Even today the smell of a freshly fried corn dog takes me back to warm summer evenings in my home town.  It reminds me of people and places that i have not seen in a very long time.  It makes me feel young again, if just for a moment and that, my friends, is enough of a reason to make your own corn dogs at home.

There’s really nothing complicated about the idea of a corn dog.  What you have is a wiener on a stick covered in cornbread batter and fried. It’s too simple to screw up, right?

Wrong.

Everything that goes in to the making of a corn dog affects the end result.  The heat of the oil, the consistency of the batter, the quality of the frank used, all of these things matter.  Luckily for the home cook, all of these things are easily controlled in a home environment.

Skip the processed turkey dog.  Use all beef.  In-fact, skip the full sized dog altogether and go with a beef cocktail wiener.  More flavor.  Skip any sweetener in the batter.  Use bacon grease in the batter. (That’s Texas style cornbread, for those who don’t know.)  Add jalapenos if you want.  Go nuts.

And you’ll need to perfect your dipping technique while you’re at it.

Needless to say, we had fun making these little guys.  they were a hit with all the kids in the house, including my wife and myself.  It wasn’t a healthy meal but hey, every once in a while you should be able to eat something for the sheer joy it brings and not worry about calories or cholesterol.

Those worries are for tomorrow.  For now, grab some ketchup or mustard and dig in.  We made plenty.

Do you have fond memories of corn dogs?  Have you ever made them at home?  Let us know.  We’d love to hear about it.


What I would have done differently had I thought of it at the time:

We tried both regular Lit’l Smokies and all beef Lit’l Smokies for this recipe and I have to say that I much preferred the all-beef variety over the other.  The kids didn’t seem to mind one way or the other, but then, they had them slathered in ketchup, so I’m not sure if the distinction in flavor made its way to their palate.

In all, this was fun, but i think my fryers’ thermostat is off and the oil never seemed hot enough, so the batch turned out a bit oily; something I am not happy about in the slightest.  Be sure to test our temperature before cooking!

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