These Cajun Mini Corn Dogs are just as good, if not better, than the original-sized dog on a stick. Perfect for game-day, tailgating or a quick dinner! These golden gems are guaranteed to score big points with any crowd.
My husband has been extremely happy with football lately, as the San Francisco 49er’s are currently undefeated. He’s been a fan ever since he was a little kid in a Joe Montana jersey… so needless to say, our house gets pretty rowdy on their game days. Now that we live in Charlotte, we also like to watch the Carolina Panthers in action as well. Supporting two teams means two-times the snacks, right? That sounds like a win-win situation to me!
HOT DIGGITY, THESE CAJUN MINI CORN DOGS ARE THE PERFECT PARTY FOOD.
I’ve made these poppable bites three times already… and they disappear in a matter of minutes. I mean, what’s not to love about a warm cajun sausage surrounded by fluffy cornmeal batter with a crispy crust? They’re seriously one of the best appetizers, ever!
Added Bonus: They’re ready in less than 30 minutes!
Zatarain’s recently came out with a line of Andouille and Cajun Smoked Sausages. Either can be used in this recipe, as they both taste phenomenal! You can find them locally in Charlotte at Sams Club and Food Lion. These bite-sized buddies taste exactly like your favorite state fair staple… swoon! Say adios to long lines and smothering crowds. Hello, upgrade!
- 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
- Hot Sauce
- Pour vegetable oil into a dutch oven or fryer. Place over medium heat until oil reaches 350F.
- While the oil is heating, cut the sausage and prepare the dredge and cornmeal batter.
- Dredge: Whisk together 1 cup all purpose flour and powdered sugar in a large bowl. Set aside.
- 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.
- 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.
- Working in batches, remove the rounds from the dredge and coat them in the wet cornmeal batter.
- 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.
- Drain on paper towels and repeat the dredge, batter, frying process until all corn dog bites are cooked.
- Serve with mustard, ketchup and hot sauce.
RECIPE NOTES FROM JESS:
- If you’d like to keep these warm until guests arrive, go ahead and place them in a 250F oven on a wire-rack lined baking sheet. They’ll keep warm and crunchy for up to an hour.
- Do you want to freeze some instead of serving them all at once (gasp!)? Once fried, allow the mini corn dogs to cool to room temperature and then place them in a freezer-safe back. They’ll last in the freezer for up to a month. Once you’re ready to consume, place them on a baking sheet in a 300F oven until piping hot, usually between 10 – 15 minuets.
- I like things spicy, so sometimes I’ll place a jalapeño slice in with the smoked sausage before dunking into the batter. YUM.
This post is sponsored in partnership with Zatarain’s. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself.
Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER: