Description
These Mini Corn Dogs are a fun, bite-sized twist on the classic carnival treat. Perfect for parties or snacking, they feature juicy hot dogs coated in a crispy, golden cornmeal batter and fried to perfection. Easy to make at home, these corn dogs capture the nostalgic flavors of a state fair favorite.
Ingredients
Scale
For the Mini Corn Dogs
- 1 (12-oz.) package hot dogs
- 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
- Vegetable oil, for frying
- Lollipop sticks
Equipment
- Deep-fry thermometer
- Large, heavy-bottomed stock pot
- Paper towels
Instructions
- Prepare the hot dogs: Cut each hot dog in half, then insert a lollipop stick into the cut end of each piece. Pat the hot dogs dry thoroughly with paper towels to ensure the batter adheres well and to prevent splattering during frying.
- Make the batter: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined. In a separate liquid measuring cup, whisk together the egg and whole milk. Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula until just combined, forming a thick 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 side of the pot and heat the oil over medium-high heat until it reaches 360°F (182°C). Meanwhile, line a plate with paper towels to drain the fried corn dogs.
- Batter and fry the corn dogs: Dip each prepared hot dog into the batter, ensuring it is completely coated. Lightly shake off any excess batter, then carefully lower the corn dog into the hot oil. Fry for about 3 minutes or until the batter is golden brown and crispy, turning as needed for even cooking.
- Drain and serve: Use tongs to remove the cooked corn dogs from the oil and place them on the paper towel-lined plate to drain excess oil. Repeat the breading and frying process with the remaining hot dogs. Serve immediately while hot and enjoy these delightful mini treats.
Notes
- These mini corn dogs are a perfect party appetizer or snack, bringing the nostalgic taste of state fair food right to your home kitchen.
- Make sure the oil temperature stays at 360°F for crispy, evenly cooked corn dogs.
- Drying the hot dogs thoroughly before dipping helps the batter stick better and reduces oil splatter.
- Use a heavy-bottomed pot for stable frying and safer temperature control.
- Serving immediately ensures you get the best texture and 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
