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Mini Corn Dogs

Delightfully crispy mini corn dogs with juicy hot dogs wrapped in a sweet cornmeal batter, perfect for dipping.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Mini Corn Dogs
  • 10 pieces mini hot dogs
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • Oil for frying

Method
 

Preparation
  1. Pat the mini hot dogs dry with paper towels.
  2. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt. Whisk until well mixed.
  3. In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Insert wooden skewers or toothpicks into each hot dog.
Frying
  1. Heat oil in a deep frying pan or fryer to 350°F (175°C).
  2. Dip each hot dog into the batter, allowing excess to drip off.
  3. Carefully place the dipped hot dogs into the hot oil, frying them for 3-4 minutes or until golden brown.
  4. Remove the mini corn dogs with a slotted spoon and transfer to a paper towel-lined plate.

Notes

For a Halal-friendly version, ensure hot dogs are 100% beef or chicken. Reheat leftovers in the oven at 375°F (190°C) for 10-15 minutes. Avoid microwaving.