Super Bowl Mini Corn Dogs (Printable)
Bite-sized crispy corn dogs made with halal beef franks, served with a tangy mustard dipping sauce.
# What You'll Need:
→ Corn Dog Batter
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1 ½ 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
→ Mini Corn Dogs
10 - 8 halal beef franks
11 - 24 wooden skewers or lollipop sticks
12 - vegetable oil for frying
→ Mustard Dipping Sauce
13 - ⅓ cup yellow mustard
14 - 2 tablespoons honey
15 - 1 tablespoon mayonnaise
16 - ½ teaspoon smoked paprika
# How-to Steps:
01 - Slice each beef frank into 3 equal pieces, creating 24 mini portions. Pat dry with paper towels and insert a wooden skewer into each piece, leaving enough handle space for gripping.
02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl until thoroughly incorporated.
03 - In a separate bowl, whisk together milk, eggs, and 2 tablespoons vegetable oil until the mixture is uniform and smooth.
04 - Pour the wet ingredients into the dry ingredients and mix until a thick, smooth batter forms without overmixing.
05 - Pour vegetable oil into a deep pot or fryer to a depth of 2 inches. Heat the oil to 350°F.
06 - Dip each mini frank into the batter, ensuring complete coating. Allow excess batter to drip off for even frying.
07 - Fry the battered franks in batches for 3–4 minutes, turning occasionally until golden brown and crisp. Avoid overcrowding the pot to maintain proper oil temperature.
08 - Transfer the fried mini corn dogs to a paper towel-lined plate to drain excess oil.
09 - Whisk together yellow mustard, honey, mayonnaise, and smoked paprika in a small bowl until smooth and well combined.
10 - Serve the warm mini corn dogs immediately with the prepared mustard dipping sauce on the side.
# Expert Pointers:
01 -
- The batter stays perfectly crispy while keeping the inside tender and juicy
- They reheat surprisingly well so you can make them ahead of a crowd
- That honey mustard sauce creates this sweet tangy moment that balances the savory corn coating
02 -
- Let the battered franks drip for exactly one second or the coating gets too thick and heavy
- Oil temperature drops when you add too many pieces at once so fry in smaller batches
- Patting the franks completely dry before battering is the difference between coating that sticks and coating that slides off into the oil
03 -
- Room temperature ingredients create a smoother batter that clings better to the franks
- Add a pinch of cayenne to the batter if your crowd likes everything with a little kick