Mini Corn Dogs with Horseradish Mayo Dip
Created by Deitcher on October 1, 2012
- Servings: 48
- Prep Time: 20m
- Cook Time: 20m
- Recipe #6651
Ingredients
- 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
How to Make
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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.
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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.
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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.
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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.
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Step 5: Load a plate with your mini corn dogs and spoon a side of the hot mayo. Watch'em fly off the plate!
Nutritional Facts
- 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