Mini Corn Dogs Recipe
Mini corn dogs served with ketchup.
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Ingredients
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Batter
Hot Dogs
Frying
Serving
Method
Batter Preparation
Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until well combined.
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Hot Dog Preparation
Insert Sticks
Insert a wooden stick into each mini hot dog, pushing it in about halfway.
Frying
Heat Oil
In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Dip Hot Dogs
Dip each mini hot dog into the batter, ensuring it is fully coated.
Fry Corn Dogs
Carefully place the battered hot dogs into the hot oil. Fry in batches, making sure not to overcrowd the pan, for about 3-4 minutes or until golden brown.
Drain Excess Oil
Using a slotted spoon, remove the mini corn dogs from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serving
Serve
Serve the mini corn dogs hot with ketchup on the side for dipping.