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Mini Carrot Corn Dogs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 132 reviews
  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes plus 12-24 hours marinating
  • Yield: 6 servings (approximately 20 mini corn dogs)
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion (Asian-American)
  • Diet: Vegetarian

Description

These Mini Carrot Corn Dogs are a delightful twist on the classic fairground treat, featuring baby carrots marinated in a savory Asian-inspired sauce, boiled until tender, then coated in a crispy cornmeal batter and deep-fried to golden perfection. Perfect as a fun appetizer or snack, they bring a delicious combination of sweet, savory, and smoky flavors with a crunchy exterior and tender inside.

Ingredients

Scale

Marinade

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup rice vinegar
  • 1/4 teaspoon liquid smoke
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons fresh ginger, grated
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon onion powder
  • 2 Tablespoons sesame oil

Main Ingredients

  • 20 baby carrots (~half of a package)
  • 10 lollipop sticks, halved

Batter

  • 3/4 cup medium-coarse cornmeal
  • 1/2 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup milk
  • 1 egg, slightly beaten

Frying

  • ~2 cups vegetable oil, for frying

Instructions

  1. Prepare Marinade and Marinate Carrots: Whisk together soy sauce, water, rice vinegar, liquid smoke, minced garlic, grated ginger, white pepper, onion powder, and sesame oil in a container. Add baby carrots, ensuring most are submerged, cover, and refrigerate for 12-24 hours to infuse flavor.
  2. Boil Carrots: Transfer the marinated carrots and liquid to a saucepan, bring to a boil, and cook for 14-16 minutes until the carrots are tender. Drain the liquid, then place carrots on a towel to absorb excess moisture and cool.
  3. Mix Batter: Combine cornmeal, all-purpose flour, sugar, baking powder, kosher salt, milk, and beaten egg in a bowl. Stir until smooth and pour into a tall glass suitable for dipping.
  4. Heat Oil and Skewer Carrots: Heat approximately 2 cups of vegetable oil in a dutch oven or stock pot to 375°F, shimmering and hot enough for frying. Skewer each baby carrot by pressing the end of a lollipop stick about two-thirds into the carrot.
  5. Coat and Fry Carrots: Dip each skewered carrot into the batter, letting excess drip off. Carefully place the coated carrot into the hot oil, allowing the lollipop stick to submerge as well. Fry, turning as needed, for 4-5 minutes until golden brown. Adjust heat if oil gets too hot to avoid burning; cooking time can reduce to 2-3 minutes per batch. Fry 4-6 at a time to avoid overcrowding.
  6. Drain and Serve: Remove fried carrots from oil and place on paper towels or a cooling rack to drain excess oil. Serve immediately with your favorite condiments.

Notes

  • Store leftovers in an airtight container in the fridge. Reheat in a 375°F oven, ideally on a pizza stone, to maintain crispiness.
  • Best eaten within 1-2 days after cooking for optimal flavor and texture.
  • Do not overcrowd the frying pot to maintain oil temperature and even cooking.
  • Use medium-coarse cornmeal for the best texture on the batter.

Nutrition

  • Serving Size: 3 mini carrot corn dogs
  • Calories: 210
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 25mg

Find it online: https://piesbypaula.com/mini-carrot-corn-dogs-recipe/