SPICY

MINI FRIED CORN DOGS

Spicy Mini Fried Corndogs

INGREDIENTS:

  • 1 package Lit'l Smokies® smoked sausages

  • 2 packages Martha White Mexican cornbread mix

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 and 1/3 cups milk

  • 1 gal fryer oil of choice

  • Wooden toothpicks

Note: Try this recipe with 1 tps Ben’s Heffer Dust added to the batter.

INSTRUCTIONS:

  1. Preheat oil to 350°F in Matador.

  2. Combine the cornbread mix with the eggs and milk and stir well.

  3. Using the toothpicks, dip the sausages in the flour, then the cornbread mixture.

  4. Slowly add to the top of the oil, holding in the oil for 10-15 seconds until the crust forms, then letting them float in the oil until golden brown (4-5 minutes). Repeat.

  5. Drain on a paper towel and let cool slightly. 

Ben's Heffer Dust
RT-G450 MATADOR GAS WOK COOKER
RT-B380 BULLSEYE WOOD PELLET GRILL
RECTEQ ICER CAMOUFLAGE
RT-700 WOOD PELLET GRILL
RECTEQ ICER RED BLACK
RT-340 V2 Atomic Transparent copy
RT-590 WOOD PELLET GRILL
RECTEQ ICER RED WHITE BLUE