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Mini Tamale Corn Dogs

Place Name Blog Recipe Total Votes
1Maria SierraLa CooquetteTamal Cupcakes4
2Jennifer JudkinsRekami RecreationsChicken Taco Bake4
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4Kayla Friederichbrand new foods Carnitas Crusted Tamale Macaroni n’ Cheese2
5Jamie ShermanLove Bakes Good CakesHomemade Burrito Bowls2
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Kayla Friederich

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brand new foods
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Mini Tamale Corn Dogs

1. Del Real Cheese Tamales

Completely kid friendly, your kids will request these over and over again. These mini corn dogs are lighter than your typical version. This easy to make recipe will serve between 4-8 people, depending on how many mini dogs you expect your kids, friends or family will eat. The bite-size nuggets of delicious fun make it hard to stop at just one!

Serves 8

15 Minutes

15 Minutes

  • Bamboo Skewers or small, 1/8""x 12"" dowels (cut into 6"" length)
  • 1 pkg. of 8 hot dogs, each cut in half to make 16 smaller dogs
  • 1/4 cup corn starch
  • 1 cup all purpose flour
  • 1/4 cup corn meal
  • 1 1/2 tsp. baking powder
  • 1 tbsp. sugar
  • 1/8 tsp. sea salt
  • 1/8 tsp. fine ground black pepper
  • 2 Del Real Cheese Tamales, each sliced into 8 smaller pieces
  • 1 cup buttermilk
  • 3 large eggs
  • 1 48 oz. bottle canola oil (enough to fill large dutch oven to 3-4 inches deep)

1. Start by soaking skewers/dowels in water (expect to soak for 15-20 minutes). 2. While skewers soak, place corn starch in separate small bowl. You'll use this later to coat hot dogs. 3. Combine flour, corn meal, baking powder, sugar, salt and pepper in large bowl. 4. In a blender or high speed mixer, blend eggs and tamales. 5. Slowly add buttermilk and blend for 20 seconds (on high speed mixer) or until tamale completely breaks down and you smell cheese tamales in the mixture. 6. Whisk together wet ingredients into dry ingredients. 7. Place batter in refrigerator until ready to use. 8. Start heating oil approximately 3-4"" deep, in a heavy-bottomed stock pot/dutch oven. 9. While oil heats, cut each hot dog in half and pat dry with paper towel. 10. Completely coat mini hot dogs in corn starch. 11. Using soaked skewers/dowels, skewer each hot dog into the cutoff end. 12. Fill wet batter into tall, wide-mouthed mug or glass to 1 1/2 cups full (I used my 2 cup pyrex measuring cup). 13. Dip corn dogs in batter, and coat completely. 14. Oil should be preheated to about 365 degrees. If not using a deep-frying thermometer, dip a handle of a wood spoon to the bottom of pot. If the oil starts bubbling steadily, then it is hot enough to start frying. 15. Fry (3-4 mini corn tamale dogs at a time ) in oil (preheated) on medium-high heat for approximately 3 minutes each. Monitor dogs and turn with long handled tongs if needed. Repeat frying until all corn dogs are golden brown. 16. Place mini tamale corn dogs on paper towel lined plate to drain. 17. Serve immediately with favorite condiments and enjoy! Tips: 1. You can thin batter out, only if needed, with buttermilk, but this recipe should not require further thinning. 2. Oil should never be heated on high or exceed 375 degrees. 3. Have a splatter shield or lid handy in case oil splatters.