Add a comment: Mini Corndogs
- Beer'n Brat Mini Corndogs
- 1 egg
- 1 (8.5 oz) package corn muffin mix
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ cup cup milk (or more to thin out batter)
- ½ cup Silver Spring™ Beer’n Brat Mustard
- 1 package cocktail franks (we used Turkey Lit’l Smokies)
- Vegetable oil for frying
- 20 (6-inch) wooden skewers
Directions:In a bowl, mix together the egg, muffin mix, garlic and onion powders, milk, and Silver Spring Beer’n Brat Mustard. Insert skewers halfway into the cocktail franks.
Heat oil to 375 degrees in a deep fryer or medium heat on the stove top in a 3 quart or bigger sauce pan. (Use enough oil to fill the sauce pan about ¾ of the way full.
If you do not have a thermometer to check the temperature of the oil, lightly drop a small amount of batter into the oil to see if it cooks.)
Dip the cocktail franks into the cornmeal batter. Fry a few franks at a time for 3-4 minutes or until golden brown. Let drain in paper towels.
(You can choose to do one frank at a time by holding the stick out of the oil; just be careful that you don’t burn yourself.) We cooked one corndog first to make sure that the dough was cooked through.
Serve with Silver Spring Beer’n Brat Mustard.
Recipe courtesy of Based in part on a Food Network recipe, it has been modified by Silver Spring Foods, Inc.
Comments about Mini Corndogs:
Be the first to comment on this recipe! Click the "write a review" button above.