Super Bowl Mini Corn Dogs (Printable version)

Crispy bite-sized corn dogs with halal beef franks and tangy mustard sauce, ideal for snacking.

# What you'll need:

→ Corn Dog Batter

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - 1 teaspoon salt
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons vegetable oil

→ Assembly & Frying

10 - 8 halal beef franks
11 - 24 wooden skewers or lollipop sticks
12 - Vegetable oil for deep frying

→ Mustard Dipping Sauce

13 - ⅓ cup yellow mustard
14 - 2 tablespoons honey
15 - 1 tablespoon mayonnaise
16 - ½ teaspoon smoked paprika

# Directions:

01 - Cut each beef frank into 3 equal pieces, creating 24 mini franks. Pat dry thoroughly with paper towels. Insert a wooden skewer into each piece, ensuring enough length remains for easy handling.
02 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk milk, eggs, and 2 tablespoons vegetable oil until fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir until a thick, smooth batter forms without overmixing.
05 - Add vegetable oil to a deep pot or fryer, reaching a 2-inch depth. Heat to 350°F, maintaining temperature throughout frying.
06 - Dip each mini frank into the batter, turning to coat completely. Allow excess batter to drip off for even cooking.
07 - Fry in small batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
08 - Transfer cooked mini corn dogs to a paper towel-lined plate. Allow excess oil to drain for 1 minute before serving.
09 - Whisk together yellow mustard, honey, mayonnaise, and smoked paprika in a small bowl until smooth and well blended.
10 - Arrange warm mini corn dogs on a serving platter alongside the mustard dipping sauce.

# Expert Advice:

01 -
  • The honey mustard dipping sauce creates this perfect sweet tangy balance that keeps everyone coming back for just one more
  • They disappear faster than you can fry them so make a double batch if you want any yourself
02 -
  • Do not overcrowd the pot because dropping too many at once drops the oil temperature and you end up with soggy greasy corn dogs instead of crispy ones
  • Let the battered franks drip for a full second before frying because too much batter makes them uneven and heavy
03 -
  • If your batter seems too thick to coat smoothly add another tablespoon of milk until it reaches the consistency of thick pancake batter
  • Let the finished mini corn dogs cool for at least 2 minutes before serving because the inside stays molten hot much longer than you expect

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