Mini Corn Dogs Recipe
Mini corn dogs served with a side.
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Ingredients
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For the Mini Corn Dogs
For the Dipping Sauce
Method
Prepare the Mini Corn Dogs
- 1
Prepare the Hot Dogs
Insert a wooden skewer into each mini hot dog, making sure it goes in about halfway. Set aside.
- 2
Make the Batter
In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well. In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick.
- 3
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Hot Dogs
Dip each skewered hot dog into the batter, allowing any excess to drip off.
- 5
Fry the Corn Dogs
Carefully place the battered hot dogs in the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels.
Prepare the Dipping Sauce
- 6
Mix Ingredients
In a small bowl, combine ketchup and mustard. Mix well until combined.