Description
These Homemade Mini Corn Dogs are a fun and delicious carnival-style snack made with juicy hot dogs dipped in a sweet cornmeal batter and deep-fried to golden perfection. Perfect for parties, game days, or a tasty treat at home, these mini corn dogs combine a crispy exterior with a tender, flavorful inside for an irresistible bite-sized delight.
Ingredients
Scale
Hot Dogs
- 1 (12-oz.) package hot dogs
- lollipop sticks
- Vegetable oil, for frying
Batter
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
Instructions
- Prepare the Hot Dogs: Cut each hot dog in half. Insert a lollipop stick into the cutoff end of each hot dog piece securely. Thoroughly pat the hot dogs dry using paper towels to ensure the batter sticks well.
- Make the Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined. In a separate liquid measuring cup, whisk the egg and whole milk together. Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula just until combined into a smooth batter.
- Heat the Oil: Pour about 4 inches of vegetable oil into a large, heavy-bottomed stock pot. Attach a deep-fry thermometer to the pot and heat the oil over medium-high heat until it reaches 360ºF (182ºC). Prepare a plate lined with paper towels for draining.
- Batter and Fry the Corn Dogs: Dip each hot dog half into the batter, ensuring it is completely coated. Shake off any excess batter lightly. Carefully lower each battered hot dog into the hot oil. Fry each one until the exterior is golden brown and crispy, about 3 minutes per batch.
- Drain and Serve: Remove the cooked mini corn dogs from the oil and transfer them to the paper towel-lined plate to drain excess oil. Repeat the battering and frying process with the remaining hot dogs. Serve the mini corn dogs immediately while hot and crispy.
Notes
- Calling all state fair food enthusiasts! A carnival classic is getting a DIY makeover with this recipe for Easy Homemade Mini Corn Dogs.
- Make sure to dry the hot dogs thoroughly before dipping to help the batter adhere better.
- Maintain the oil temperature at 360ºF for even frying and a crispy crust without absorbing excess oil.
- Serve with your favorite dipping sauces such as mustard, ketchup, or honey mustard for extra flavor.
Nutrition
- Serving Size: 1 mini corn dog
- Calories: 115 kcal
- Sugar: 2 g
- Sodium: 196 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 23 mg
