Mini Coney Dog Appetizer
August 14, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 20 mini coney dogs
Ingredients
- (1 pack (for the mini corn dogs)) All Beef Hot Dogs
- (1 cup (for the mini corn dogs)) Yellow Cornmeal
- (1 cup (for the mini corn dogs)) All-Purpose Flour
- (2 Tbsp (for the mini corn dogs)) Granulated Sugar
- (1 tsp (for the mini corn dogs)) Baking Powder
- (1/2 tsp (for the mini corn dogs)) Baking Soda
- (1/2 tsp (for the mini corn dogs)) Salt
- (1/4 tsp (for the mini corn dogs)) Black Pepper
- (1 (for the mini corn dogs)) Large Egg
- (1 cup (for the mini corn dogs)) Buttermilk (or whole milk with 1 tablespoon vinegar or lemon juice)
- (1 Tbsp (for the mini corn dogs)) Honey (optional for a touch of sweetness)
- ((for the mini corn dogs)) Wooden Skewers or Toothpicks
- (1/2 - 1 cup (for the mini corn dogs)) Avocado Oil/Tallow or Lard
- (1 pound) Ground Beef
- (1, finely diced) Small Green Pepper
- (1/2, finely diced (divided)) Red Onion
- (1 can (8 oz)) Tomato Sauce
- (2 Tbsp) Tomato Paste
- (1 Tbsp) Worcestershire Sauce
- (2 cloves) Minced Garlic
- (1 tsp) Chili Powder
- (1/2 tsp) Cumin
- Spicy Dijon Mustard *optional for garnish
Directions
For the Mini Corn Dogs:
- Prepare the Hotdogs:
- Cut each Ayers Valley Farm hotdog into fourths to create bite-sized pieces.
- Insert a wooden skewer or toothpick into each hotdog piece, leaving enough skewer exposed for easy handling. Set aside.
2. Make the Cornmeal Batter:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper.
- In a separate bowl, whisk together the egg, buttermilk, and honey (if using).
- Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick but smooth.
3. Heat the Oil:
- In a deep pot or fryer, heat about 2 inches of oil to 350°F (175°C). Use a candy or deep-fry thermometer to maintain the correct temperature.
4. Coat the Hotdogs:
- Pour the cornmeal batter into a tall glass or jar. This makes it easier to dip the hotdogs.
- Dip each hotdog into the batter, making sure it’s fully coated. Allow excess batter to drip off.
5. Fry the Mini Corn Dogs:
- Carefully place the batter-coated hotdogs into the hot oil, frying a few at a time. Cook until golden brown, about 2-3 minutes, turning occasionally for even cooking.
- Use a slotted spoon to remove the corn dogs from the oil, and place them on a paper towel-lined plate to drain.
For the Coney Sauce:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the diced green pepper, half the diced red onion, and minced garlic to the skillet.
- Saute until the vegetables are softened, about 5 minutes. Stir in tomato sauce, tomato paste, Worcestershire sauce, chili powder, and cumin. Mix well to combine. Lower the heat and let the sauce simmer for 15-20 minutes stirring occasionally until it thickens. Season with salt and pepper to taste.
Assemble the Mini Coney Dogs:
- Place the cooked mini corn dogs on a serving platter. Spoon a generous amount of the coney sauce over each mini corn dog. Garnish with the remaining diced red onion and a drizzle of spicy Dijon Mustard (optional). Serve immediately & enjoy!
