Mini Corn Dogs Recipe
A fun twist on a classic, served with mustard.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter
Mini Corn Dogs
Method
Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- 2
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Assembly and Cooking
- 4
Prepare Hot Dogs
Insert a wooden skewer into each hot dog, pushing it in until it is secure.
- 5
Heat Oil
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Dip Hot Dogs
Dip each hot dog into the batter, ensuring it is completely coated.
- 7
Fry Corn Dogs
Carefully place the battered hot dogs into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes. Turn occasionally to ensure even cooking.
- 8
