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Mini Corn Dogs Recipe

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3.8 from 7 reviews

Crispy, golden mini corn dogs made by coating hot dog halves in a sweet cornmeal batter and deep-frying them until perfectly crisp. These bite-sized treats are perfect for parties, snacks, or kid-friendly meals and ready in under 30 minutes.

Ingredients

Hot Dogs

  • 1 (12-oz.) package hot dogs
  • lollipop sticks
  • paper towels, for drying

Batter

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk

Frying

  • Vegetable oil, for frying (about 4 inches deep in pot)
  • deep-fry thermometer

Instructions

  1. Prepare Hot Dogs: Cut each hot dog in half. Insert a lollipop stick into the cut end of each half. Pat the hot dogs dry thoroughly with paper towels to help the batter adhere.
  2. Make the Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate liquid measuring cup, whisk together the egg and whole milk. Pour the wet ingredients into the dry ingredients and stir with a spoon or spatula until just combined into a smooth batter.
  3. Heat the Oil: Pour about 4 inches of vegetable oil into a large, heavy-bottomed stock pot. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 360ºF (182ºC). Prepare a plate lined with paper towels for draining.
  4. Batter and Fry: Dip each prepared hot dog into the batter, making sure it is completely coated. Shake off any excess batter gently. Carefully lower the coated hot dog into the hot oil. Fry until golden brown and crispy, about 3 minutes. Remove with tongs and place on the paper towel-lined plate to drain excess oil.
  5. Serve: Repeat the process with all hot dogs. Serve the mini corn dogs immediately while hot and crispy.

Notes

  • Make sure the hot dogs are dry before dipping to ensure the batter sticks well.
  • Maintain the oil temperature around 360ºF for crispy, evenly cooked corn dogs.
  • Do not overcrowd the pot while frying to keep the oil temperature consistent.
  • Use lollipop sticks instead of skewers for a fun presentation and easy handling.
  • Serve with ketchup, mustard, or your favorite dipping sauces.

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