The Best Cajun Mini Corn Dogs You'll Ever Eat
Serves: About 30 Bites
  • 1 Zatarain's Cajun Sausage, cut into ½ inch rounds
  • 1 cup All Purpose Flour, for dredging
  • ½ cup Powdered Sugar, for dredging
  • 1 cup Cornmeal
  • 1 cup All Purpose Flour
  • 2 tbsp. White Sugar
  • 4 tsp. Baking Powder
  • 1 tbsp. Zatarain's Creole Seasoning (optional)
  • 2 Eggs
  • 1-1/2 cups Milk
  • Vegetable Oil, for frying
  • Zatarain's Creole Mustard
  • Ketchup
  • Hot Sauce
  1. Pour vegetable oil into a dutch oven or fryer. Place over medium heat until oil reaches 350F.
  2. While the oil is heating, cut the sausage and prepare the dredge and cornmeal batter.
  3. Dredge: Whisk together 1 cup all purpose flour and powdered sugar in a large bowl. Set aside.
  4. Cornmeal Batter: Whisk together the cornmeal, remaining cup of all purpose flour, sugar, baking powder, seasoning, eggs and milk. This should come together as a thick batter. Set aside.
  5. Slice the smoked sausages and place them in the dredge. Flip the rounds around and make sure each side is coated with a light dusting of dredge.
  6. Working in batches, remove the rounds from the dredge and coat them in the wet cornmeal batter.
  7. Once the oil is heated to 350F, use a fork to transfer each round from the batter and place it in the frying oil. Work in batches so you don't overcrowd the pot. Deep fry for 3 - 4 minutes, turning over so they brown on all sides.
  8. Drain on paper towels and repeat the dredge, batter, frying process until all corn dog bites are cooked.
  9. Serve with mustard, ketchup and hot sauce.
Recipe by Slice of Jess at