Super Bowl Mini Corn Dogs (Printable)
Crispy halal beef mini corn dogs served with tangy mustard sauce, ideal for easy game day bites.
# What You Need:
→ Corn Dog Batter
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1 tbsp granulated sugar
04 - 1 ½ tsp baking powder
05 - ½ tsp baking soda
06 - 1 tsp salt
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tbsp vegetable oil plus more for frying
→ Assembly
10 - 8 halal beef franks cut into 24 pieces
11 - 24 wooden skewers or lollipop sticks
→ Mustard Dipping Sauce
12 - ⅓ cup yellow mustard
13 - 2 tbsp honey
14 - 1 tbsp mayonnaise
15 - ½ tsp smoked paprika optional
# Directions:
01 - Slice each halal beef frank into 3 equal pieces to create 24 mini franks. Pat dry with paper towels. Insert a wooden skewer into each piece, leaving enough handle to hold comfortably.
02 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, whisk together milk, eggs, and 2 tbsp vegetable oil until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients and mix until a thick, smooth batter forms. Avoid overmixing to prevent toughness.
05 - Pour vegetable oil into a deep pot or fryer to a depth of 2 inches. Heat the oil to 350°F using a kitchen thermometer for accuracy.
06 - Dip each mini frank into the batter, coating completely. 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. Do not overcrowd the pot to maintain proper oil temperature.
08 - Transfer cooked mini corn dogs to a paper towel–lined plate to drain excess oil.
09 - Whisk together mustard, honey, mayonnaise, and smoked paprika in a small bowl until smooth and well combined.
10 - Serve warm mini corn dogs with the prepared mustard dipping sauce on the side.
# Expert Tips:
01 -
- The honey mustard sauce strikes that perfect balance between tangy and sweet
- They reheat surprisingly well for leftovers the next day
02 -
- Patting the franks completely dry before battering is what keeps the coating from sliding off
- Let the batter rest for those few minutes or it will be too thin to coat properly
03 -
- Work in small batches when frying to maintain oil temperature
- Stand back slightly when lowering battered skewers into hot oil