Mini Spanish Corn Dogs: A Global Twist on Classic Comfort Food

Looking to spice up your appetizer game or searching for creative chorizo sausage recipes? These Mini Spanish Corn Dogs are here to steal the show! Made with smoky and flavorful Spanish chorizo, this recipe combines the irresistible charm of a beloved fairground favorite with the bold, savory essence of authentic tapas. Each bite-sized piece of Aurelia’s Besitos—the culinary star of this dish—brings a rich blend of spices that transports your taste buds straight to the heart of Spain. Whether it’s for a tapas night, a fun party snack, or a family treat, this unique recipe will have everyone asking for seconds (and the recipe!).

With its crisp golden batter and the perfect dipping partner in romesco sauce, these Mini Spanish Corn Dogs are a deliciously unexpected extravagance that’s quick, easy, and guaranteed to impress. Step into the kitchen and let this recipe inspire you to elevate the humble corn dog to gooey, crispy, chorizo-filled brilliance—it’s street food gone gourmet!

Cook Time: 30 mins | Serves: 6-8 | Difficulty: Easy

Ingredients:

• 2-3 cups canola oil (you want your oil to be about 2 inches deep)
• 1 (16 oz) package Aurelia's Besitos (Spanish cooking chorizos)
• ½ cup all-purpose flour - plus a little extra for dusting
• ½ cup yellow cornmeal
• 1 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon Kosher salt
• ½ cup milk
• 1 large egg
• about 22 appetizer style toothpicks (we buy ours at pickonus.com)
• 1 jar romesco sauce for dipping

Directions:

1. Heat vegetable oil in a 4 quart saucepan over medium high heat to 350 degrees.
2. Using kitchen shears or knife, clip apart the little sausages. Insert appetizer skewers. Pat the sausages completely dry. lightly dust with extra flour (this will help the batter stick) Set aside.
3. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In a large glass measuring cup or another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir to combine.
4. Working in batches, dredge chorizos in the batter until completely covered.
5. Add corn dogs to the skillet, 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately with romesco sauce.

Optional Twist: Serve with aioli sprinkled with smoked paprika as an alternative dip. It’s a small twist that adds immense depth to your dish!

Party Tip: you can use plain toothpicks for dredging and frying and then replace them with decorative ones for serving. It keeps the decorative toothpicks from being greasy.