Super Bowl Mini Corn Dogs (Printable)

Bite-sized crispy corn dogs paired with a tangy mustard sauce, ideal for snacking and sharing.

# What You’ll Need:

→ Corn Dog Batter

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 1 tablespoon granulated sugar
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - 1 teaspoon salt
07 - 1 cup whole milk
08 - 2 large eggs
09 - 2 tablespoons vegetable oil

→ Mini Franks

10 - 8 halal beef franks, cut into 3 pieces each
11 - 24 wooden skewers or lollipop sticks

→ Mustard Dipping Sauce

12 - ⅓ cup yellow mustard
13 - 2 tablespoons honey
14 - 1 tablespoon mayonnaise
15 - ½ teaspoon smoked paprika

→ Frying

16 - Vegetable oil for deep frying (2 inches depth)

# How-To Steps:

01 - Slice each halal beef frank into 3 equal pieces to create 24 mini franks. Pat dry with paper towels and insert a wooden skewer into each piece, leaving enough handle to hold comfortably.
02 - In a medium bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk together whole milk, 2 large eggs, and 2 tablespoons 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 tough texture.
05 - Pour vegetable oil into a deep pot or fryer to a depth of 2 inches. Heat the oil to 350°F, monitoring with a kitchen thermometer for accuracy.
06 - Dip each mini frank into the batter, turning to coat completely. Allow excess batter to drip off for even cooking and crispy texture.
07 - Fry the battered franks in batches for 3-4 minutes, turning occasionally, until golden brown and crisp. Maintain oil temperature and avoid overcrowding the pot for consistent results.
08 - Transfer fried mini corn dogs to a paper towel-lined plate to drain excess oil. Keep warm while finishing remaining batches.
09 - In a small bowl, whisk together yellow mustard, honey, mayonnaise, and smoked paprika until smooth and well blended.
10 - Serve warm mini corn dogs immediately with the mustard dipping sauce on the side for dipping.

# Expert Advice:

01 -
  • The honey mustard dipping sauce strikes that perfect balance between tangy and sweet, making each bite addictive
  • Bite sized means no awkward two bite situation and easier portion control during intense game moments
  • The cornmeal coating stays crispy longer than you would expect, even after sitting out for a quarter
02 -
  • Room temperature ingredients create a smoother batter and prevent lumps from forming
  • If your batter is too thick, the coating will be doughy, too thin and it runs off before frying
  • The first batch always takes longer to cook as the oil temperature recovers from the cold batter
03 -
  • Let the fried corn dogs rest on a wire rack instead of paper towels to keep them crispy on all sides
  • If the batter slides off too easily, try dusting the franks lightly with flour before dipping

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