Mini Corn Dogs Recipe
Mini corn dogs served with ketchup.
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Ingredients
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For the Mini Corn Dogs
For Serving
Method
Preparing the Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until evenly distributed.
- 2
Preparing Hot Dogs
- 3
Prepare the Hot Dogs
While the batter rests, cut each hot dog in half, creating 20 mini hot dogs. Pat them dry with paper towels to help the batter adhere better.
Frying the Mini Corn Dogs
- 4
Heat Oil
In a deep pot or deep fryer, heat the vegetable oil over medium heat to 350°F (175°C). You can use a kitchen thermometer to check the temperature.
- 5
Coat Hot Dogs
Insert a wooden skewer into each mini hot dog, leaving enough space to hold. Dip each hot dog into the batter, allowing excess to drip off.
- 6
Fry the Mini Corn Dogs
Carefully place the battered hot dogs into the hot oil, a few at a time. Fry until golden brown, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
Serving
- 7
Serve with Ketchup
Arrange the mini corn dogs on a serving platter and serve hot with a side of ketchup for dipping.