Mini Corn Dogs
  • 6 Mallon’s Sausages, cut in half
  • 12 lollipop sticks
  • Vegetable oil for frying
For batter
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 cup to 3/4 cup milk
  • Salt and pepper to taste
  1. In a large Dutch oven (or deep pot), pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
  2. Slice each half hot dog onto the lollipop sticks. You can use wooden skewers as well.
  3. In a bowl, combine all the batter ingredients and whisk.
  4. Dip each hot dog into the cornmeal batter to completely cover the hot dog (it helps if batter is poured into a tall glass). Carefully place the hot dogs into the hot oil. Fry 2 or 3 at a time until golden brown (about 2 or 3 minutes). Drain on paper towels. Repeat with remaining hot dogs and batter.
  5. Serve with ketchup and/or mustard.


Co. Monaghan.

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