State Fair Mini Corn Dogs
Bring the magic of the state fair to your kitchen with these irresistibly crispy State Fair Mini Corn Dogs! Featuring a golden, fluffy cornmeal batter, these bite-sized treats are the perfect combination of savory, sweet, and crunchy. Each hot dog is halved, skewered, and dipped in a thick buttermilk batter before being perfectly fried to a golden hue. With a quick prep time of just 15 minutes, you can whip up these crowd-pleasers in no time, making them ideal for parties, game days, or fun family nights. Serve them fresh out of the fryer with classic condiments like ketchup, mustard, or honey mustard for the ultimate nostalgic snacking experience. Perfectly crispy and packed with flavor, these mini corn dogs are an easy, delicious way to recreate your favorite fairground food at home!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
- 8 hot dogs
- 16 popsicle sticks or wooden skewers
- 4 cups vegetable oil for frying
Instructions
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, salt, and ground black pepper until well combined.
Add the buttermilk, egg, and 1 tablespoon of vegetable oil to the dry ingredients. Stir until the batter is smooth and thick. Cover the bowl and let it rest for 5 minutes while you prepare the hot dogs.
Pat the hot dogs dry with paper towels and cut each one in half to create 16 mini sausages. Insert a popsicle stick or skewer into each hot dog piece, leaving about 1-2 inches for a handle.
Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven and heat it over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
Transfer the corn batter to a tall glass or jar for easy dipping. Dip each hot dog into the batter, coating it completely, and let any excess batter drip off.
Carefully lower the battered hot dog into the hot oil. Fry 3-4 mini corn dogs at a time, turning occasionally, until they are golden brown and crispy (about 2-3 minutes per batch).
Use a slotted spoon or tongs to remove the corn dogs from the oil. Place them on a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining hot dogs and batter, ensuring the oil maintains its temperature between batches.
Serve the mini corn dogs hot with your favorite condiments, such as ketchup, mustard, or honey mustard.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 86% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.1 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 96 mg | 2% | |
*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.
