Mini Corn Dogs

Imagine bite-sized versions of your favorite fair corn dogs. Mini corn dogs are the same golden brown, sweet cornmeal batter wrapped gems that we all love.

Course Appetizer, Main Course

Cuisine American

Keyword Mini Corn Dogs

Prep Time 15

Cook Time 5

Total Time 20

Servings servings

Calories 126kcal

Author Dana DeVolk

Equipment

Ingredients

Peanut oil for frying
8 hot dogs cut in half
2 tablespoons cornstarch
1/2 cup fine yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup whole milk
2 tablespoons unsalted butter melted
1 large egg beaten

Instructions

Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.
Peanut oil for frying
Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
8 hot dogs, 2 tablespoons cornstarch
Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.
In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
1/2 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
In another bowl whisk together the milk, melted butter, and egg.
3/4 cup whole milk, 2 tablespoons unsalted butter, 1 large egg
Add the wet ingredients to the dry ingredients and whisk together until there are no lumps. Let the batter sit for 5 minutes.
Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.

Notes

Use Room Temperature Ingredients: For the best batter consistency, ensure your milk, egg, and butter are at room temperature.
Shake off Excess Batter: To avoid a heavy coating, let the excess batter drip off before frying.
Don’t Overcrowd the Fryer: Cook in small batches to maintain the oil temperature.
Cool on a Wire Rack: Instead of paper towels, use a wire rack to keep them crispy.
Reheat Properly: Reheat in the oven or air fryer to retain the crispiness.

Nutrition