Description
These Mini Corn Dogs, also known as Funnel Cake Dogs, are a fun and indulgent treat perfect for parties or snack time. Made by coating Lit’l Smokies sausages in a crispy funnel cake batter and frying them until golden brown, these bite-sized delights pair wonderfully with honey mustard and plain honey for dipping.
Ingredients
Scale
Funnel Cake Batter
- 1 (8 to 11.1-oz) box Funnel Cake mix
- Ingredients as per funnel cake mix package directions (usually water, eggs, oil)
Mini Corn Dogs
- 2 (14-oz) packages Lit’l Smokies sausages
- â…“ cup all-purpose flour
- Canola oil or vegetable oil (enough for 2 inches depth frying)
Dipping Sauces (Optional)
- Honey mustard
- Plain honey
Instructions
- Heat Oil: Pour oil into a skillet or Dutch oven to a depth of two inches and preheat it to 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Prepare Funnel Cake Batter: Follow the package directions to prepare the funnel cake mix batter, which may include mixing the mix with water, eggs, and oil until smooth.
- Prepare Little Smokies: Remove the Lit’l Smokies sausages from their packaging. Roll each sausage individually in all-purpose flour to help the batter adhere better.
- Batter and Fry: Dip each floured Little Smokie into the prepared funnel cake batter, shaking off any excess batter gently. Carefully place them into the hot oil and fry for 2 to 3 minutes until golden brown and crisp on the outside.
- Drain and Repeat: Remove the fried mini corn dogs with a slotted spoon and place them on paper towels to drain excess oil. Repeat the battering and frying process with the remaining sausages.
- Serve: Serve hot with honey mustard and plain honey as dipping sauces for a sweet and tangy flavor contrast.
Notes
- Ensure oil temperature remains steady at 350°F for even frying and crispy coating.
- Use a deep-frying thermometer for accuracy to avoid under or overcooking.
- Rolling the sausages in flour before dipping helps the batter stick better and creates a uniform crust.
- Be cautious when lowering battered sausages into hot oil to prevent splatters and burns.
- Drain fried mini corn dogs on paper towels to remove excess oil for a lighter result.
- These are best served fresh and hot for optimal crispiness and flavor.
