Mini Corn Dogs from Emeril
Bring the carnival straight to your kitchen with these irresistible Mini Corn Dogs from Emeril! Featuring juicy hot dogs tucked inside a crispy, golden cornmeal batter, this recipe is the ultimate crowd-pleaser perfect for parties, game nights, or a fun family dinner. The batter, made with a blend of yellow cornmeal, buttermilk, and a touch of sugar, delivers the perfect balance of savory and slightly sweet flavors. Easy to prepare in just 35 minutes, each bite-sized corn dog is fried to perfection for that signature crunch. Serve them hot with your favorite dipping sauces—like ketchup, mustard, or honey mustard—and watch them disappear in minutes. Great for kids and adults alike, these mini corn dogs are a delicious twist on a classic comfort food that’s sure to become a go-to treat!
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Recipe Information
Ingredients
- 8 hot dogs
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup buttermilk
- 1 large egg
- 8 cups vegetable oil
- 0.25 cup all-purpose flour (for dusting hot dogs)
- 8 wooden skewers or toothpicks
Instructions
Slice the hot dogs in half to create 16 mini hot dogs. Insert a wooden skewer or toothpick into each one, leaving enough of the stick exposed for easy handling.
Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 375°F (190°C).
In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk and the egg until well combined. Gradually pour this wet mixture into the dry ingredients, stirring until a thick batter forms. If the batter is too thick, you may thin it slightly with a tablespoon of buttermilk.
Pat the hot dogs dry with paper towels to ensure the batter adheres well. Lightly dust the hot dogs in the 1/4 cup of all-purpose flour, shaking off any excess.
Working in batches, dip each hot dog into the batter, coating it evenly and making sure to cover the portion where the stick enters the hot dog. Use a spoon to help coat the hot dog fully, if needed.
Carefully lower each batter-coated hot dog into the hot oil. Fry 2–3 at a time, turning occasionally, until golden brown and crispy, about 2–3 minutes per batch.
Use a slotted spoon to remove the corn dogs from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Repeat with the remaining hot dogs and batter until all are cooked.
Serve immediately with your favorite condiments such as ketchup, mustard, or honey mustard for dipping.
Nutrition Facts
Calories |
16721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1774.8 g | 2275% | |
| Saturated Fat | 276.4 g | 1382% | |
| Polyunsaturated Fat | 1075.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 6121 mg | 266% | |
| Total Carbohydrate | 284.4 g | 103% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 42.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 774 mg | 16% | |
*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.
