If you’re looking for a fun and unique twist on a classic fair food, look no further than these Mini Corn Dogs, also known as Funnel Cake Dogs! These delightful bites combine the crispy sweetness of funnel cake with the savory goodness of Lit’l Smokies. Perfect for parties, game days, or just a cozy night in, these Mini Corn Dogs (Funnel Cake Dogs) are sure to impress your friends and family. Let’s dive into the recipe and see how you can whip up this delicious treat in no time.
Why It’s My Go-To
I absolutely adore mini corn dogs, especially when they are made with funnel cake mix. The combination of sweet and savory is irresistible, and the fluffy texture of the funnel cake batter perfectly envelops the juicy Lit’l Smokies. They are incredibly easy to make, and the entire process is so much fun! Whether I’m hosting a gathering or just indulging in a late-night snack, these Mini Corn Dogs are always a hit. Plus, you can customize them with different dips and toppings to suit your taste!
What You’ll Gather
- 1 (8 to 11.1-oz) box Funnel Cake mix – This will be the star of your batter, giving it that sweet flavor and light texture.
- 2 (14-oz) packages Lit’l Smokies – The perfect bite-sized sausages that add a savory element to your corn dogs.
- 1 cup all-purpose flour – This will help to thicken the batter and give it structure.
- Canola or vegetable oil – For frying, ensuring your corn dogs are crispy and golden brown.
What’s in the Gear List
- Deep fryer or heavy-bottomed pot – Essential for frying your Mini Corn Dogs to perfection.
- Skewers or lollipop sticks – These will hold your corn dogs together and make them easy to dip.
- Spider or slotted spoon – To remove the corn dogs from the hot oil safely.
- Mixing bowls – For preparing your batter and combining ingredients.
- Paper towels – For draining excess oil after frying.
Cooking Mini Corn Dogs (Funnel Cake Dogs): The Process
Step 1: Prepare the Batter
Start by mixing the funnel cake mix and all-purpose flour in a large bowl. Follow the instructions on the funnel cake mix box for adding water or milk to create a smooth batter. The consistency should be similar to pancake batter, thick enough to coat the sausages but pourable.
Step 2: Heat the Oil
In a deep fryer or heavy-bottomed pot, pour enough canola or vegetable oil to submerge the corn dogs (about 3-4 inches deep). Heat the oil to 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the surface, you’re good to go!
Step 3: Skewer the Lit’l Smokies
While the oil is heating, take your Lit’l Smokies and insert skewers or lollipop sticks into each sausage. Make sure they are secure, as this will make dipping them into the batter much easier.
Step 4: Dip and Fry
Once your oil is hot, dip each skewer of Lit’l Smokies into the funnel cake batter, ensuring they are fully coated. Carefully place them in the hot oil, a few at a time, to avoid overcrowding. Fry for about 3-4 minutes or until they are golden brown, turning occasionally for even cooking.
Step 5: Drain and Cool
Using a spider or slotted spoon, carefully remove the corn dogs from the oil and place them on a plate lined with paper towels to drain any excess oil. Let them cool slightly before serving.
Step 6: Serve with Dipping Sauce
These Mini Corn Dogs (Funnel Cake Dogs) are best served warm. You can pair them with your favorite dipping sauces like ketchup, mustard, or even ranch dressing for an extra kick.
Variations by Season
- Fall: Add a sprinkle of cinnamon and sugar to the batter for a warm, autumnal flavor.
- Summer: Serve with fresh salsa or guacamole for a refreshing twist.
- Winter: Use a spicy jalapeño cheese dip for a heartwarming experience.
- Spring: Incorporate fresh herbs like dill into the batter for a bright, fresh taste.
Troubles You Can Avoid
- Oil Temperature: Ensure your oil is the right temperature; too hot will burn the batter, while too cold will make them greasy.
- Batter Consistency: If your batter is too thick, it won’t coat the sausages properly. Adjust with a little more liquid if necessary.
- Overcrowding the Pot: Fry in small batches to ensure even cooking and prevent the temperature from dropping too much.
Cooling, Storing & Rewarming
Once your Mini Corn Dogs are cooked, they are best enjoyed immediately. However, if you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 2 days. To rewarm, place them in an oven preheated to 350°F (175°C) for about 10 minutes or until heated through, which will help retain their crispiness.
Reader Q&A
Can I use a different type of sausage for this recipe?
Absolutely! While Lit’l Smokies are a popular choice, you can experiment with different types of sausages or even hot dogs. Just make sure they are fully cooked before frying.
How do I make the batter thicker or thinner?
If you find your batter is too thick, add a tablespoon of water or milk at a time until you reach the desired consistency. For a thicker batter, you can add a bit more flour.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter in advance and store it covered in the refrigerator for up to 24 hours. Just give it a stir before using, as it may thicken slightly.
What are some great dipping sauce ideas?
Along with the classic ketchup and mustard, consider trying honey mustard, barbecue sauce, ranch dressing, or even a spicy sriracha mayo for a little kick!
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Ready, Set, Cook
Now that you have all the information you need, it’s time to roll up your sleeves and get cooking! These Mini Corn Dogs (Funnel Cake Dogs) are sure to be a crowd-pleaser, perfect for any occasion. Enjoy the process, get creative with your dipping sauces, and most importantly, savor every bite of these delicious treats! Whether you’re at a fair or in the comfort of your own home, these corn dogs will bring joy and deliciousness to your day. Happy cooking!
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Mini Corn Dogs (Funnel Cake Dogs)
Ingredients
Equipment
Method
- Step 1: Prepare the Batter - Mix the funnel cake mix and flour in a large bowl. Follow the instructions on the funnel cake mix box for adding water or milk to create a smooth batter.
- Step 2: Heat the Oil - In a deep fryer or pot, pour enough oil to submerge the corn dogs (about 3-4 inches deep) and heat to 350°F (175°C).
- Step 3: Skewer the Lit'l Smokies - Insert skewers into each Lit'l Smokie.
- Step 4: Dip and Fry - Dip each skewer into the batter and fry in hot oil for about 3-4 minutes until golden brown.
- Step 5: Drain and Cool - Remove corn dogs from oil and place on paper towels to drain.
- Step 6: Serve with Dipping Sauce - Serve warm with your favorite sauces like ketchup or mustard.
Notes
- Ensure your oil is at the right temperature for frying.
- Adjust batter consistency with more liquid if too thick.
- Fry in small batches for even cooking.
