Ingredients
Scale
For the Mini Corn Dogs:
- 8–10 hot dogs (cut into thirds)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp paprika (optional for a smoky flavor)
- 1 large egg
- 3/4 cup milk (plus more if needed for consistency)
- 1 tbsp melted butter
- 1–2 cups vegetable oil (for frying)
- Toothpicks or small skewers
For Dipping:
- Ketchup, mustard, honey mustard, or ranch dressing
Instructions
Prepare the Hot Dogs
- Cut and Skewer: Cut each hot dog into thirds and insert a toothpick or skewer into each piece. Pat them dry with a paper towel to help the batter stick.
Make the Batter
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and paprika.
- Add Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be thick enough to coat the hot dogs but still slightly runny. Add more milk if needed.
Fry the Mini Corn Dogs
- Heat Oil: Heat 2-3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
- Coat the Hot Dogs: Dip each skewered hot dog into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
- Fry: Carefully lower the battered hot dogs into the hot oil and fry for 2-3 minutes, turning occasionally, until golden brown.
- Drain: Use a slotted spoon to remove the mini corn dogs and place them on a paper towel-lined plate to drain.
- Prep Time: 15 min.
- Cook Time: 15 min.
Nutrition
- Serving Size: 4-6 servings
- Calories: 220-300 kcal