Description
Crispy, golden, and irresistible, these Easy Homemade Mini Corn Dogs are perfect for snacking or party platters. Made with a fluffy cornmeal batter and juicy hot dogs, they’re quick to prepare and deliciously satisfying.
Ingredients
For Frying
- 1 cup vegetable oil
Hot Dogs
- 12 hot dogs (halved)
- 1/4 cup cornstarch
Batter
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- Kosher salt and freshly ground black pepper (to taste)
- 1/2 cup milk
- 1 large egg
Instructions
- Heat the oil: Heat 1 cup of vegetable oil in a large Dutch oven or deep skillet over medium-high heat until hot enough for frying, about 350°F (175°C).
- Prepare the hot dogs: In a large bowl, toss the halved hot dogs with 1/4 cup of cornstarch until they are evenly coated. This helps the batter adhere better during frying.
- Insert sticks: Thread each coated hot dog half onto lollipop sticks, ensuring they are secure and easy to handle during frying. Set them aside.
- Make the batter base: In another large bowl, combine 1/2 cup all-purpose flour, 1/2 cup yellow cornmeal, 2 tablespoons sugar, and 2 teaspoons baking powder. Season with kosher salt and freshly ground black pepper to taste. Mix well to evenly distribute ingredients.
- Mix wet ingredients: In a separate cup or small bowl, whisk together 1/2 cup milk and 1 large egg until fully combined.
- Combine batter: Pour the milk and egg mixture into the dry ingredients. Stir gently using a rubber spatula just until the batter is moistened and slightly thick. Avoid overmixing for a tender texture.
- Coat and fry the hot dogs: Working in batches, dredge each hot dog on a stick into the batter, ensuring it is fully covered with an even layer. Carefully add 4 to 5 coated hot dogs at a time into the hot oil. Fry for about 2 to 3 minutes or until the batter is golden brown and crispy on all sides.
- Drain and serve: Remove the mini corn dogs with tongs and place them on a paper towel-lined plate to drain excess oil. Repeat until all hot dogs are cooked. Serve warm with your favorite dipping sauces.
Notes
- Ensure the oil temperature is steady around 350°F to prevent soggy or oily corn dogs.
- Do not overcrowd the pan during frying to allow even cooking.
- Use wooden lollipop sticks or skewers to make handling easier and safer.
- These mini corn dogs are best enjoyed fresh but can be kept warm in a low oven (200°F) for up to 20 minutes.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour blend.
