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Mini Corn Dogs

Enjoy the delightful comfort of Homemade Mini Corn Dogs, with a crispy exterior and fluffy center, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup hot dogs (cut in half)
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 1/2 teaspoon salt
  • Oil for frying Ensure there is enough oil to submerge the mini corn dogs halfway.

Method
 

Preparation
  1. Start by heating oil in a deep pot or deep fryer to 350°F (175°C).
  2. In a bowl, combine the cornmeal, flour, baking powder, and salt. Mix well to ensure that the baking powder is evenly distributed.
  3. In another bowl, whisk together the milk and the egg until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Insert a wooden stick into each hot dog half. Dip each hot dog into the batter, ensuring it’s fully coated.
Cooking
  1. Carefully place the battered hot dogs into the hot oil, a few at a time to avoid overcrowding. Fry for about 3-4 minutes or until golden brown.
  2. Remove from the oil and place on a paper towel to drain excess oil. Serve hot with your favorite condiments!

Notes

If making for a crowd, double the batch. To store leftovers, place them in the refrigerator for up to 3 days or freeze for longer storage. Reheat in the oven at 350°F for about 10 minutes.