Low Fat Mini Corn Dogs
Delightfully crispy and irresistibly fun, these **Low Fat Mini Corn Dogs** are the perfect healthier twist on a classic favorite. Made with a blend of whole wheat flour, yellow cornmeal, and low-fat buttermilk, this baked—not fried—recipe keeps the flavor high while cutting back on calories. Each bite features juicy turkey or chicken hot dogs encased in a golden, lightly sweetened batter infused with hints of ketchup and mustard. Ready in under 35 minutes, these bite-sized treats are ideal for parties, game days, or kid-friendly snacks. Plus, they pair beautifully with your favorite dipping sauces for a customizable burst of flavor. Easy to make and oven-baked for guilt-free indulgence, these mini corn dogs are sure to be a crowd-pleaser! Perfect for those searching for **healthy appetizers**, **kid-friendly recipes**, or **low-fat party snacks**.
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Recipe Information
Ingredients
- 0.5 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.75 cup Yellow cornmeal
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 1 cup Low-fat buttermilk
- 1 large Egg
- 2 tablespoons Ketchup
- 1 tablespoon Mustard
- 8 links Turkey or chicken hot dogs
- 16 pieces Wooden skewers or lollipop sticks
- Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper and spraying it lightly with non-stick cooking spray.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, baking powder, salt, and sugar until well combined.
In a separate small bowl, combine the low-fat buttermilk, egg, ketchup, and mustard, and mix until the egg is fully incorporated.
Add the wet ingredients to the dry ingredients and stir until a thick batter forms.
Cut each hot dog into two equal halves, giving you 16 pieces.
Insert a wooden skewer or lollipop stick into each hot dog piece, leaving a small handle exposed for easy handling.
Dip each hot dog piece into the batter, swirling to coat it evenly. Use a spoon if necessary to ensure the batter evenly covers all sides.
Place the coated hot dogs on the prepared baking sheet, ensuring they are spaced apart so they bake evenly.
Bake the mini corn dogs in the preheated oven for 12-15 minutes or until golden brown and cooked through.
Remove from the oven and let them cool slightly on the baking sheet before serving.
Serve with your favorite dipping sauces and enjoy!
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 7034 mg | 306% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 39.3 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 510 mg | 39% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
