Weight Watchers Mini Corn Dog Bites Recipes

MINI CORN DOGS RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl, whisk together dry ingredients.
• Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
• Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
• Preheat oil to 350ºF (180ºC).
• Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
• Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
• Dry off excess oil with paper towels.
• Serve with side of veggies or fruit.
• Enjoy!

CORN DOG BITES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 2 24-cup mini-muffin pans with cooking spray.
• Cut hot dogs into 4 pieces crosswise and cut each piece lengthwise to make 8 pieces per hot dog.
• Whisk flour, corn meal, sugar, baking powder, and salt in a bowl; stir in milk, egg, and vegetable oil to make a smooth batter. Stir chopped hot dogs into batter and spoon the mixture into prepared mini muffin cups.
• Bake in the preheated oven until the corn muffins are lightly browned and set in the center, about 8 minutes.

WEIGHT WATCHERS MINI CORN DOG BITES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Combine buttermilk, eggs, relish, mustard and hot sauce in a bowl.
• 3. In a large bowl, using a whisk, mix together flour, cornmeal, sugar, baking powder, salt, and baking soda. Stir buttermilk mixture into cornmeal mixture to combine; let stand 3 minutes. (The mixture will be thick) Using a whisk again, whisk mixture until smooth; transfer to a tall measuring cup.
• 4. Cut each hot dog into three pieces crosswise. Dip dogs into batter, coating entirely. It gets a little messy but just make sure they are all fully coated. You might need to use your finger to smear the batter around. It doesn't matter if they don't look perfectly shaped.
• 5. Place corn dogs on baking pan. Spray the corn dogs with cooking spray.
• 6. Bake for 15 minutes on one side, turn over, coat again with cooking spray and bake an additional 10-15 minutes.
• 7. Place a toothpick in each. Serve at once with ketchup and mustard on the side.

CHICAGO CORN DOGS BITES

Steps:

• Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
• Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
• Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.

CORN DOG BITES

Steps:

• In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar.
• In a small bowl, combine the egg and buttermilk.
• Add wet ingredients to the dry ones.
• Add 1/4 cup buttermilk if batter is too stiff.
• Immerse 6 or 8 hot dog pieces at the time in the batter.
• In a small skillet, heat about 1 inch of oil to medium high.
• Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil.
• Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning.
• Drain on paper towels.
• Continue frying in small batches.

SPICY HOT DOG BITES

Steps:

• Combine ketchup, brown sugar, vinegar, soy sauce, mustard, and garlic in the crockery pot.
• Cover and cook on HIGH for 1 hour, stirring occasionally.
• Add hot dogs; stir to coat with sauce.
• Cover and cook on LOW for 1 1/2 hours, or until hot.
• Serve hot, with toothpicks, from crockpot.