It has been a while since I featured a Hollymead recipe…
But seriously, how could I not post these delicious little morsels? I was digging through Grandma’s recipe cards looking for something fun to make. I actually giggled a little bit when I came across this recipe because I had to wonder, when would my grandmother make fried mini corn dogs at her Bed & Breakfast? It actually seems like a brilliant idea; serve people food that brings about childhood memories or food that they can eat off a stick without hesitation. Grandma didn’t call for the sticks but I couldn’t resist. Who doesn’t want to eat food off a stick?!?!
I like to eat food off a stick, I know you do. I might have to come up with a way to make more food on a stick. Better yet, I think I might need to come up with more mini food on a stick. Are we at the stage where we can eat sliders off a stick, is that even thing? Can someone show me all of the things that can be made on a stick?
Changing subjects for a second, how about the weather? I think it was 70 degrees on Tuesday and now we are looking at a possible snow sighting! Eeek I don’t know if I should be annoyed that Mother Nature decided to confuse me or excited because it might snow soon. So many feelings! I am also terribly conflicted on whether or not it is appropriate for me to create an Amazon wish list for Christmas. I think I might be too old to have a Christmas list. Is there an age where you need to stop making Christmas lists?
Getting back to the recipe, I want to thank my grandmother for having a recipe for things like corn dogs. She clearly had some culinary sense of humor and who doesn’t appreciate that. You don’t have to make fancy food to be a great chef, I know I get joy out of making the simplest things. These are delicious, simple to make, and they can be made in advance. I am sure you’ll enjoy!
Ingredients
- 1/2 Cup Milk
- 1 Egg
- 1 Cup Bisquick Mix
- 2 Tbsp. Yellow Cornmeal
- 1 Tsp. Mustard
- 1/8 Tsp. Cayenne Pepper
- 1 Pkg. Cocktail Franks
- 4 In. Bamboo Skewers or Long Toothpicks (Try These Fox Run Bamboo Skewers, 4-Inch (200 Count)*)
- Canola Oil for Frying
Instructions
- Pour 2 inches of oil in to a frying pan and heat over medium. In a medium bowl lightly whisk the egg, add the milk, bisquick mix, cornmeal, mustard and cayenne. Mix the batter gently and make sure there are no lumps. Prepare the corn dogs by placing one cocktail frank on a bamboo skewer and dipping in the batter. Give the cocktail frank a spin to try to get rid of any additional batter. Place the skewer in the oil and cook until the batter turns golden brown, turn the cocktail frank to cook on both sides. Remove the skewer from the pan and place on paper towel to drain. Serve with mustard or you favorite dipping sauce.
- If you plan to make these ahead do not place the cocktail frank on the skewer. Fry the franks and dry on paper towel. Place the cocktail franks in the fridge until you are ready to use. Once ready, place franks in an oven preheated to 400 degrees. Heat until the cocktail franks become crispy, about 5-6 minutes. If you want to serve them on a stick you can add them after baking.
yum! I love corndogs 😀
They look delicious! Great pictures, too! 🙂
Thanks! They were delicious and even better the next day when we reheated the leftovers.