Mini Corn Dogs
Servings 16 corn dogs
These Mini Corn Dogs take half hot dogs, roll them in a sweet, cornmeal batter, and then deep fry to golden brown perfection! Great for a weekend snack, game day appetizer, or a quick lunch your kids will love!
Ingredients
- 1¼ cup all-purpose flour divided
- 1 cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup buttermilk
- 1 large egg slightly beaten
- 8 hot dogs cut in half, best if room temperature
- 16 candy sticks/small wooden skewers
- 3 cups vegetable oil
- Optional garnish is ketchup mustard, or honey mustard sauce
Instructions
- Take the hot dogs out of the fridge to get the chill off of them before using.
- Stir together 1 cup flour, cornmeal, sugar, baking powder, salt, and pepper. Mix in buttermilk and slightly beaten egg until just mixed (don’t overmix). Refrigerate the batter for at least 15 minutes to allow it to thicken up.
- Pat the hot dogs dry and cut each one in half.
- Skewer the hot dogs with candy sticks or skewers about ¾ of the way through the halved hot dogs.
- Use the remaining ¼ cup of flour to lightly coat the hot dogs. This helps the batter to stick to them.
- Place the batter into a tall glass. (you will have to refill it a few times as needed)
- Dip each hot dog into the batter to cover completely. You may need to dip repeatedly in order to cover the hot dogs completely. If the batter has thickened too much, you may want to add an additional Tablespoon or 2 of milk or buttermilk.
- Heat the oil in a small saucepan to approximately 350°F. (To test, drop a teaspoon of batter into the oil. If it comes back up to the top lightly browned, the oil should be ready). Fry one corn dog first as a test to be sure the oil is at the right temperature. It will take 1-2 minutes to brown and cook the hot dog internally. The corn dogs will float upwards, so hold it by the stick and rotate it as it cooks.
- Deep fry the rest, a few at a time, try not to crowd the pot.
- Place the cooked corn dogs on paper towels to soak up the excess oil.
Notes
- It is best to get the chill off of the hot dogs before using them.
- I used 6-inch skewers and they were just right.
- My saucepan fit 3 cups of oil and seemed just the right size for deep frying these corn dogs but please feel free to adjust this if you find it works better in a different size pot for you.
- Storage Instructions: Corn dogs will keep for 3-4 days in the fridge. Or you can freeze them for up to 2 months.
- Can I use corn flour instead of cornmeal? No, corn flour is too fine to use in this recipe.
- Can I use popsicle sticks instead of candy sticks or skewers? No, popsicle sticks are too wide and may break the wieners. If you can’t find short (6-inch) skewers, you could break long (12-inch) skewers in half.
- What can I use in place of vegetable oil? You need an oil with a high smoking point for deep frying, so canola oil, sunflower oil, peanut oil, or corn oil will work well.
- The corn dogs turned dark right away when I put them in the oil, and I don’t think the inside is cooked - what should I do? If the corn dogs turn dark brown quickly, the oil is too hot. Turn down the heat and try again.
- I don’t have any buttermilk - what could I use instead? You could use milk in place of the buttermilk. But we would like to have it curdle first. So, put 1 Tablespoon of vinegar (or lemon juice) in a measuring cup. Then fill the cup up to the 1 cup measure with milk. Allow this to sit for 10 minutes before adding it to the batter.
Nutrition
Calories: 152kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 248mg | Potassium: 176mg | Fiber: 1g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Find it online: www.sugarandsoul.co/mini-corn-dogs/