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Mini Corn Dogs

Mini corn dogs are a fun and easy snack that are perfect for parties or a quick treat
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish, Snack
Cuisine American
Calories 250 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper optional
  • 1 large egg
  • 1 cup milk
  • 1 tbsp vegetable oil
  • 10-12 hot dogs cut in half for mini size
  • Wooden skewers or toothpicks
  • Vegetable oil for frying

Instructions
 

Prep the hot dogs:

  • Insert a skewer or toothpick into each half of the hot dog and set aside.

Make the batter:

  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper. In another bowl, mix the egg, milk, and vegetable oil. Combine the wet ingredients with the dry ingredients, stirring until smooth.

Heat the oil:

  • In a large pot, heat the vegetable oil to about 350°F (175°C). The oil should be deep enough to cover the mini corn dogs.

Dip and fry:

  • Dip each skewered hot dog into the batter, ensuring it is fully coated. Carefully drop them into the hot oil and fry for 2-3 minutes, or until golden brown. Fry a few at a time, being careful not to overcrowd the pot.

Drain and serve:

  • Remove the corn dogs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain. Serve hot with ketchup, mustard, or your favorite dipping sauce.

Notes

some pro tips to make your mini corn dogs even better:

1. Chill the hot dogs

Before dipping the hot dogs into the batter, chill them in the fridge for about 15 minutes. Cold hot dogs help the batter stick better and ensure the coating cooks evenly.

2. Dry the hot dogs

Pat the hot dogs dry with a paper towel before dipping them into the batter. This helps the batter adhere better and prevents splattering during frying.

3. Add flavor to the batter

Customize your batter by adding extra seasoning, such as garlic powder, smoked paprika, or a pinch of cayenne pepper for a spicy kick.

4. Use a tall glass for dipping

Pour the batter into a tall glass, making it easier to coat the hot dogs evenly. Simply dip the skewered hot dog straight into the glass for a perfect coating.

5. Test oil temperature

Before frying, test the oil by dropping a small bit of batter into it. If it sizzles and rises to the top immediately, the oil is ready. If the batter burns or browns too quickly, reduce the heat.

6. Don’t overcrowd the pot

Fry a few mini corn dogs at a time to avoid dropping the oil temperature too much. Overcrowding leads to soggy, unevenly cooked corn dogs.

7. Double-dip for a thicker coating

For an extra thick and crunchy corn dog, dip the hot dog in the batter twice. After the first coat, let it fry for a few seconds, then dip it again before fully frying.

8. Keep them warm

If making a large batch, place the fried mini corn dogs on a baking sheet in an oven preheated to 200°F (93°C) to keep them warm and crispy while you finish the rest.
These tips will help you get crispy, golden-brown mini corn dogs every time!
 
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Keyword Corn Dogs, Mini Corn Dogs