Mini Corn Dogs
Updated Jan. 11, 2024
- Total Time
- 25 minutes
- Cook Time
- 2 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil, for frying
- 1cup fine cornmeal
- ¾cup flour
- 1tablespoon sugar
- 1teaspoon kosher salt, more for seasoning
- ½teaspoon baking powder
- 1cup whole milk
- 1large egg
- 8hot dogs, cut into ½-inch pieces
Nutritional analysis per serving (10 servings)
352 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 8 grams protein; 332 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
- Step 2
In a large bowl, whisk together cornmeal, flour, sugar, 1 teaspoon salt and the baking powder. In a separate bowl, whisk together the milk and egg. Stir the wet ingredients into the dry until just combined.
- Step 3
Coat hot dogs evenly in the batter. Working in batches, fry until golden brown all over, turning if needed, about 2 minutes. Drain on paper towels. While warm, season with kosher salt.
- Variation: Use for peeled shrimp.
Private Notes
Comments
I was inspired to make this recipe after I recently heard a story about corn dogs. I decided to make some myself, thinking that it would be hard and probably would fail, but at the store I bought some artisan frankfurters and went home and got to work. It was a cake walk and when they came out they were smooth, tasty, and over all amazing. I left them long instead of cutting them up and they were still perfect. I highly recommend especially with some dijon mustard.
I added some extra hot sauce and mustard powder to the batter because I love the heat
My daughter requested corn dogs for her birthday and these turned out great. I thinned the batter out with just a little bit more milk so it would coat the hot dog better (when the batter was thicker it kept coming off one side as I tried to roll the other side in the batter). Also there must have been an air bubble or something in the way I battered them because they would always roll to one side so to brown/fry the other side I had to hold them down in the oil a bit. Would make these again.
Going to try this with mini hot dogs.
Question!? Are the hot dogs precooked? I definitely want to try this but don’t want to waste food by preparing them incorrectly. Thanks!
hot dogs are generally precooked and you'd likely cook them to the necessary temp if you're frying them in hot oil
My daughter requested corn dogs for her birthday and these turned out great. I thinned the batter out with just a little bit more milk so it would coat the hot dog better (when the batter was thicker it kept coming off one side as I tried to roll the other side in the batter). Also there must have been an air bubble or something in the way I battered them because they would always roll to one side so to brown/fry the other side I had to hold them down in the oil a bit. Would make these again.