Beer Battered Little Smokies
These beer battered little smokies are crispy, bold and totally addictive. With a simple beer batter and a zesty dipping sauce, they’re perfect for parties, game day or anytime snacking. Serve them hot and watch them disappear fast.
Servings: 25 mini dogs
Equipment
- Dutch Oven or Large Pot
Ingredients
- 1 Cup beer wheat
- 2 eggs
- 1 1/4 Cup all purpose flour
- 1 Teaspoon cornstarch
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon black pepper
- 1/2 Teaspoon garlic powder
- 25 cocktail weenies about 1 package
- 2 Tablespoons everything bagel seasoning
- 1/4 Cup ketchup
- 1/2 Cup mayonnaise
- 1 Teaspoon horseradish
- 1 Tablespoon dijon mustard
Instructions
- Heat canola oil in a Dutch oven or stockpot to 375 degrees F.
- In a large mixing bowl combine wheat beer, eggs, flour, cornstarch, salt, pepper, and garlic powder. Whisk until smooth.
- Pierce cocktail weenies with a skewer to easily dip into the batter. Allow excess batter to drip off, then carefully add to the hot oil.
- Fry for 4 minutes, or until golden brown. I worked in batches of 5 at a time. It's important not to overcrowd them or allow the batter to touch as they will stick. Batch size will depend on the size of your pot.
- Once breading is golden brown remove from oil and rest on a wire rack lined baking sheet. Immediately sprinkle with everything bagel seasoning before oil dries so that it will stick.
- Prepare the dip. Combine ketchup, mayo, horseradish, and dijon mustard in a bowl and whisk until smooth. Serve the little smokies and dip immediately.
Notes
Dry the weenies first: Pat them dry before dipping to help the batter stick.
Fry in small batches: This keeps the oil temperature steady and prevents soggy results.
Use a thermometer: Keep the oil at a steady frying temperature for best results.
Serve immediately: These are best enjoyed while hot and crispy.
Prep ahead: Mix the dipping sauce in advance to save time when cooking.
Rest on a rack: Use a wire rack instead of paper towels to keep the crust crisp.
Use skewers for dipping: It helps coat the sausages evenly and makes frying easier.
Don’t overcrowd the pot: Giving them space helps maintain crisp texture.
Fry in small batches: This keeps the oil temperature steady and prevents soggy results.
Use a thermometer: Keep the oil at a steady frying temperature for best results.
Serve immediately: These are best enjoyed while hot and crispy.
Prep ahead: Mix the dipping sauce in advance to save time when cooking.
Rest on a rack: Use a wire rack instead of paper towels to keep the crust crisp.
Use skewers for dipping: It helps coat the sausages evenly and makes frying easier.
Don’t overcrowd the pot: Giving them space helps maintain crisp texture.
Nutrition
Calories: 69kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 183mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
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