WARNING: This is not a healthy recipe!!
Last Sunday, Art and I went to a Superbowl party that ended up being a sausage fest. I mean, the only meat there was pork – hot dogs, and lots and lots of cocktail smokies. There were smokies in crescent rolls and bacon wrapped smokies (so yummy!!) Not to be outdone, we brought the fixings for mini corn dogs. We thought it would be more fun if, instead of making them ahead of time we let people fry their own in a fondue pot.
Mini Corn Dogs
serves quite a few (1 package of smokies has about 30 or so, so it depends on how many you think each guest will eat)
1 package cocktail smokies
1 package hushpuppy mix
1 cup water plus a little more
vegetable oil (for frying)
Mix the hushpuppy mix and the water. Add more water, a tablespoon or two at a time. The batter should be thin but not runny.
Heat the oil in the fondue pot to 375F.
If you are frying a batch, drain the package of smokies, then dump them into the batter. Stir it up. Dip then out with a slotted spoon and drop the gently in small batches into the fondue pot, cooking until golden brown.
For our purposes, we skewered the smokies lengthwise on wooden skewers, then each person could take their individual smokie, dip it into the batter and fry it in the pot.
Again, fry it until goiden brown. I was surprised how quickly it was done. Also, make sure to rotate the stick so the smokie doesn’t brown on just one side.
The Finished Product:
These were so good. Not too heavy, since we’d thinned the batter. Everybody had a good time frying their own (make sure if you have kids you supervise them or have adults fry the smokies for the kids).
Towards the end of the party people started getting creative and deep frying cheese and even green olives (not bad).
I’m not going to give you a calorie count on this one – just remember my disclaimer at the top of the page.