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Mini Corn Dogs
Emma

Mini Corn Dogs

Mini Corn Dogs are bite-sized snacks featuring juicy hot dogs coated in a crispy cornmeal batter, perfect for parties, game days, or quick dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 Mini Corn Dogs servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound hot dogs (about 8-10 hot dogs)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • 4-6 cups vegetable oil (for frying)
  • 20-24 wooden skewers or lollipop sticks

Method
 

  1. Cut each hot dog into thirds and pat them dry with paper towels. Insert a wooden skewer into each piece.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry mixture and stir until just combined.
  4. Pour the batter into a tall glass or narrow container.
  5. Heat vegetable oil in a pot to 350°F.
  6. Dip each hot dog piece into the batter and let excess drip off. Carefully lower into the hot oil.
  7. Fry for 2-3 minutes until golden brown, turning occasionally. Remove and drain on paper towels.

Notes

Ensure hot dogs are dry before battering to prevent the batter from falling off. Maintain oil temperature for best results.