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I reached for the hotdogs last night and instead grabbed hold of some Lil’ Smokies, immediately thinking, “Mini Corn Dogs.”  For one reason or another, I was in the mood for a generous helping of summertime/childish/carnival food.  Anyway, they’re not hard to make and have a light, crispy texture without being greasy.

Here’s All You Need:


1 1/2 cup pancake mix
3/4 cup yellow corn meal 
1 egg
3/4 to 1 cup water (don’t make it too runny or the batter won’t stick to the dogs)
1/4 cup brown sugar
1 pkg Lil’ Smokies
Oil for frying

Whisk the first five ingredients until well combined.  Let rest for a few minutes.  Add oil to a frying pan heating over a medium-high temperature (just enough oil to cover half of the corn dog).

Stir the batter once more before adding the Lil’ Smokies.  Pat dry Lil’ Smokies in a paper towel, then place in batter.  Coat evenly.

Remove with a fork and gently place into oil.  Allow to cook for several minutes or until the underside is a golden brown.  Carefully turn and finish frying.



Place on a fresh paper towel and allow to cool.  Serve with ketchup, mustard or barbeque sauce.  Enjoy!

 ***It’s difficult to get a perfect mini corn dog shape but if you can avoid dripping any excess batter into the oil, your dogs will be a bit more symmetrical.  This recipe can also be used for full-sized corn dogs–just skewer a hog dog, roll it in the batter and fry using the same method.***

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