Mini Corn Dogs
Bring the nostalgic charm of a county fair to your kitchen with these irresistible homemade Mini Corn Dogs! Perfectly bite-sized and wrapped in a golden, crispy cornmeal batter, these treats are a crowd-pleaser for kids and adults alike. With a prep time of just 15 minutes, you'll have these savory snacks ready to serve in no time. Each hot dog is halved, skewered, and dipped in a rich batter made from a harmonious blend of all-purpose flour, yellow cornmeal, and a hint of sugar for that classic sweet-and-savory bite. Deep-fried to perfection, these handheld delights are great for parties, game-day appetizers, or simply indulging your comfort food cravings. Pair them with your favorite dipping sauces—be it tangy mustard, classic ketchup, or something adventurous—and watch them disappear! Perfect for easy entertaining or a fun twist on weeknight dinner, these Mini Corn Dogs are a must-try recipe for lovers of deep-fried perfection.
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Recipe Information
Ingredients
- 8 pieces hot dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup milk
- 4 cups vegetable oil
- 16 pieces mini skewers or toothpicks
Instructions
Cut each hot dog in half crosswise, creating 16 smaller pieces. Insert a mini skewer or toothpick into each piece.
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, salt, and granulated sugar.
In a separate smaller bowl, beat the egg and pour in the milk. Stir to combine well.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. The batter should be thick enough to coat the hot dogs but smooth enough to stick.
Heat the vegetable oil in a large, deep pot to 350°F (175°C). It's important to maintain a steady temperature to ensure even cooking.
Dip each hot dog piece into the batter, completely coating it. Use a spoon if needed to ensure even coverage.
Carefully place the coated hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crisp, about 3-4 minutes per batch, turning occasionally to cook evenly.
Remove the mini corn dogs with a slotted spoon and drain on a plate lined with paper towels.
Serve the mini corn dogs warm with your favorite dipping sauces such as ketchup or mustard.
Nutrition Facts
Calories |
9448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 938.4 g | 1203% | |
| Saturated Fat | 155.8 g | 779% | |
| Polyunsaturated Fat | 539.7 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 7536 mg | 328% | |
| Total Carbohydrate | 263.8 g | 96% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 42.0 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 451 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 793 mg | 17% | |
*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.
