Mini Corn Dogs Recipe
Make Mini Corn Dogs Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Hot dogs & assembly
For frying
To serve (optional)
Method
Batter
- 1
Mix dry ingredients
In a medium bowl whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt until evenly combined.
- 2
Combine wet ingredients
In a separate small bowl beat 1 large egg lightly, then whisk in 1 cup milk and 2 tablespoons vegetable oil until blended.
- 3
Make batter
Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be slightly thicker than pancake batter — it should coat the back of a spoon. If too thick, add up to 2 tablespoons more milk. Let the batter rest 5–10 minutes while you prepare the hot dogs and oil.
Hot dogs & assembly
- 4
Prepare hot dogs
Pat the 24 cocktail hot dogs dry with paper towel. Insert a wooden skewer or toothpick into each hot dog lengthwise, leaving enough skewer exposed to hold. Lightly toss each skewered hot dog in the 1 tablespoon flour to help the batter adhere; shake off excess.
- 5
Heat oil
Pour about 1 to 1 1/2 cups oil into a heavy, deep skillet or small Dutch oven to a depth of about 1 1/2 inches. Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30–45 seconds. Maintain oil at 325–350°F for frying.
- 6
Batter the hot dogs
Transfer batter to a tall glass or narrow jar (this makes dipping easier). Holding the skewer, dip each floured hot dog into the batter, turning to coat completely and letting excess drip back into the jar. If batter is too thin and runs off, chill 5 minutes; if too thick to coat, stir in 1 teaspoon milk at a time until it reaches desired thickness.
- 7
Fry mini corn dogs
Carefully lower 4–6 battered hot dogs into hot oil (do not crowd). Fry 2–3 minutes, turning occasionally, until batter is golden brown and cooked through. Use a slotted spoon or tongs to transfer to a wire rack or paper towel–lined plate to drain. Repeat with remaining hot dogs, adjusting heat to keep oil between 325–350°F. Total frying time per batch ~2–3 minutes.
- 8