Mini Corn Dogs (From Emeril)

“A great recipe from Emeril Lagasse. You will need 50 toothpicks for this recipe. Be sure and try some 2bleu's Sweet Mustard Sauce for Pretzels and More! with these for a special dipping treat!”
READY IN:
25mins
SERVES:
15
YIELD:
50 appetizers
UNITS:
US

Ingredients Nutrition

Directions

  1. Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
  2. Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
  3. Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
  4. Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
  5. Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.

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