Mini Corndogs
Perfectly golden and irresistibly crisp, these Mini Corndogs are a bite-sized take on the classic fairground favorite, ideal for parties, game nights, or snacks on the go! Made with a rich, homemade batter blending cornmeal, all-purpose flour, and a hint of sweetness from granulated sugar, these miniature treats encase hot dog halves skewered for easy handling. Each piece is dipped, fried to perfection, and ready in just 30 minutes, offering a crispy exterior and tender, savory center. Serve them warm with your choice of sauces—ketchup, mustard, or honey mustard—for the ultimate nostalgic indulgence. Whether you're entertaining guests or surprising your family, these Mini Corndogs promise to delight both kids and adults alike!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 1 Large egg
- 8 Hot dogs
- 5 cups Vegetable oil for frying
- 16 Short wooden skewers or toothpicks
Instructions
In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the buttermilk and egg to create the wet mixture.
Gradually pour the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free. Set aside.
Dry the hot dogs with paper towels to ensure the batter clings well. Cut each hot dog into half, resulting in 16 mini pieces.
Insert a short wooden skewer or toothpick into each hot dog piece, leaving enough to hold comfortably.
Pour vegetable oil into a deep, heavy-bottomed pot and heat to 350°F (175°C) on a deep-fry thermometer.
Transfer the batter to a tall glass or a narrow container for easier dipping.
Dip each skewered hot dog into the batter, ensuring it is evenly coated, then let any excess batter drip back into the container.
Carefully place the coated hot dog into the hot oil, frying 3-4 mini corndogs at a time. Turn occasionally to achieve even golden-brown coloring, frying for about 2-3 minutes per batch.
Use a slotted spoon to remove the corndogs from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the dipping and frying process with the remaining hot dogs.
Serve warm with your favorite dipping sauces, such as ketchup, mustard, or honey mustard.
Nutrition Facts
Calories |
12454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1284.4 g | 1647% | |
| Saturated Fat | 206.4 g | 1032% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5806 mg | 252% | |
| Total Carbohydrate | 273.1 g | 99% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 54.7 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 429 mg | 33% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 740 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.
