Mini Corn Dogs with Horseradish Mayo Dip
Recipe: #6651
October 01, 2012
Categories: Appetizers, Christmas Game/Sports Day, New Years, Deep Fry, more
"These extreme spicy mini weenie corn dogs with hot mayo dip will be requested at every party you have! Long wooden toothpicks needed for this. "
Original is 48 servings
Ingredients
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- MAYO DIP
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Nutritional
- Serving Size: 1 (45.3 g)
- Calories 150.7
- Total Fat - 4.3 g
- Saturated Fat - 0.9 g
- Cholesterol - 9.3 mg
- Sodium - 106.4 mg
- Total Carbohydrate - 23.4 g
- Dietary Fiber - 1.5 g
- Sugars - 3.7 g
- Protein - 4.6 g
- Calcium - 29.2 mg
- Iron - 1.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Make the dip first; combine mayo, paprika, lemon juice, and horseradish. Stir and chill until ready to serve. Heat vegetable oil in deep fryer to 360 degrees F.
Step 2
In a bowl, mix together flour, cornmeal, baking powder, sugar, salt, milk, cayenne, jalapeno, and onion. After mixing, add shortening and mix well. Gently stir in egg until mixture is smooth.
Step 3
Stick a toothpick into the end of each wiener, leaving about one inch of toothpick exposed. Dip each weiner into the corn batter until it is evenly covered.
Step 4
Drop each one into deep fryer and cook until coating is a golden brown color. Remove from the oil and drain on paper towels.
Step 5
Load a plate with your mini corn dogs and spoon a side of the hot mayo. Watch'em fly off the plate!
Tips
No special items needed.
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