Mini Corn Dogs
Katy's Kitchen
Katy's Kitchen
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  • 5.0 from 1 reviews Print Mini Corn Dogs Author: My Dish is Bomb Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield:
  • 24 mini corn dogs Ingredients vegetable or canola oil, for frying 1⅓ cup cornmeal ¾ cup flour plus more for hot dogs 3 TB sugar 2 tsp baking powder ½ tsp salt 2 large eggs ¾ cup milk 8 hot dogs, sliced into thirds Instructions Pour the oil into a large pot and set over high heat. Attach a candy thermometer to the side of the pot and heat to 360 F. In a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the eggs and milk and whisk to combine. Place a couple spoonfuls of flour on a small plate and roll the hot dogs in the flour. Line a plate with paper towels. Dip the hot dogs in the batter and let any excess batter drip off. Place the hot dog in the oil. Repeat with half of the hot dogs. Fry for about 5 minutes or until golden brown. Remove the hot dogs with tongs and place on the plate. Repeat the dipping and frying with the rest of the hot dogs. Serve with mustard. Notes & Substitutions *Dispose of used oil by pouring it into old milk cartons/yogurt containers, freeze, then throw out*The batter should be slightly runny so the excess can drip off before frying*You need a candy thermometer for this recipe, but they're cheap and often sold at grocery stores*Cooked corn dogs can be frozen in an airtight container and reheated in the oven or microwave 3.4.3177



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