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Mini Corn Dogs with Horseradish Mayo Dip

Here's how you make Mini Corn Dogs with Horseradish Mayo Dip
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  • Servings: 48
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 48 people.

Ingredients

The ingredients are:
  • 1 cup flour
  • 2/3 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon seasoning salt ( I used Lawry's seasoning salt)
  • 3/4 cup milk
  • 1/2 teaspoon ground cayenne pepper
  • 2 tablespoons finely chopped jalapeno
  • 1/3 cup finely grated onion
  • 2 tablespoons VERY soft shortening
  • 1 egg, slightly beaten
  • 1 pound mini-size weiners (about 48 weiners)
  • 1 (32 ounce) bottle vegetable oil
  • MAYO DIP
  • 1 cup mayonnaise
  • 2 teaspoons paprika
  • 2 teaspoons lemon juice
  • 1/4 cup prepared horseradish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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