Have you ever taken a bite of something, only to instantly be transported into a dream-like memory that happened when you were only a child? I swear this happens to me multiple times a week. Surprisingly, there’s actually a word for this: olfactory memory. I definitely learned about olfactory memory in my university psychology classes, and promptly forgot the word for it after the exam. Thanks, Wikipedia.
The first time I had mini corn dogs were at a small family restaurant called “Yum Yum Tree”. The restaurant was a 10-minute walk from one of my childhood houses and overlooked a canal where every once in a while you’d see a kayaker slowly paddle by. Mini corn dogs and fries were one of the five kids’ menu options. I have no idea what the other four tasted like, as I never tried them, and continued to get the same dish no matter how many times we went. Old habits die hard, and I still gravitate towards the same restaurants, same dishes, and get so stuck on favorites that I might only try two items from a local restaurant even though I’ve visited 10 times.
These homemade mini corn dogs taste exactly like Yum Yum Tree’s dish of my dreams. If you’re nervous about deep frying, know that this is only the second time I’ve deep fried and it’s much more simple than it seems. You can use tongs to remove the corn dogs from the hot oil to save your fingers from any splatters, but you’ll find that once the oil reaches the right temperature it tends to bubble on the surface and doesn’t bubble over or splatter.
Mini corn dogs are a fun party snack, and they’re also totally freezable for Friday night meals. Their crispy, slightly sweet coating blankets a perfectly juicy hot dog that gets a tangy kick when dipped in mustard. Isn’t everything more fun in a mini-state? Enjoy
Notes (repeated in the recipe):
- Dispose of used oil by pouring it into old milk cartons/yogurt containers, freeze, then throw out
- The batter should be slightly runny so the excess can drip off before frying
- You need a candy thermometer for this recipe, but they’re cheap and often sold at grocery stores
Mini Corn Dogs
Author: Palette Dining
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 24 mini corn dogs
- vegetable or canola oil, for frying
- 1 1/3 cup cornmeal
- 3/4 cup flour plus more for hot dogs
- 3 TB sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup milk
- 8 hot dogs, sliced into thirds
- Pour the oil into a large pot and set over high heat. Attach a candy thermometer to the side of the pot and heat to 360 F.
- In a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the eggs and milk and whisk to combine. Place a couple of spoonfuls of flour on a small plate and roll the hot dogs in the flour.
- Line a plate with paper towels. Dip the hot dogs in the batter and let any excess batter drip off. Place the hot dog in the oil. Repeat with half of the hot dogs. Fry for about 5 minutes or until golden brown. Remove the hot dogs with tongs and place them on the plate. Repeat the dipping and frying with the rest of the hot dogs. Serve with mustard.
*Dispose of used oil by pouring it into old milk cartons/yogurt containers, freeze, then throw out[br]*The batter should be slightly runny so the excess can drip off before frying[br]*You need a candy thermometer for this recipe, but they’re cheap and often sold at grocery stores[br]*Cooked corn dogs can be frozen in an airtight container and reheated in the oven or microwave.