SPICY MINI FRIED CORN DOGS

Spicy Mini Fried Corndogs

Ingredients:

  • 1 package Lit'l Smokies® smoked sausages
  • 2 packages Martha White Mexican cornbread mix
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 and 1/3 cups milk
  • 1 gal fryer oil of choice
  • Wooden toothpicks
Instructions:
  1. Pre-heat oil to 350°F in Matador.
  2. Combine the cornbread mix with the eggs and milk and stir well.
  3. Using the toothpicks, dip the sausages in the flour, then the cornbread mixture.
  4. Slowly add to the top of the oil, holding in the oil for 10-15 seconds until the crust forms, then letting them float in the oil until golden brown (4-5 minutes). Repeat.  
  5. Drain on a paper towel and let cool slightly.