Description
These Mini Corn Dogs offer a fun and delicious twist on the classic carnival treat, perfect for parties or snacks. Coated in a crispy cornmeal batter and deep-fried to golden perfection, each bite delivers a satisfying crunch with a savory hot dog center. Easy to make at home with simple ingredients, they are ideal for recreating that fairground flavor in your own kitchen.
Ingredients
Scale
Hot Dogs
- 1 (12-oz.) package hot dogs
- lollipop sticks
Batter
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
Frying
- Vegetable oil, for frying
- deep-fry thermometer
Instructions
- Prepare Hot Dogs: Cut each hot dog in half, then insert a lollipop stick into the cutoff end of each piece. Pat the hot dogs dry thoroughly with paper towels to ensure the batter adheres properly.
- Make the Batter: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate liquid measuring cup, whisk the egg and milk together until combined. Pour the wet ingredients into the dry ingredients and stir gently with a spoon or spatula until just combined into a thick batter.
- Heat the Oil: Pour about 4 inches of vegetable oil into a large, heavy-bottomed stockpot. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 360ºF (182ºC). Prepare a plate lined with paper towels nearby for draining.
- Batter and Fry Hot Dogs: Dip each prepared hot dog into the batter, making sure it is completely coated. Lightly shake off excess batter and carefully lower the hot dog into the hot oil. Fry for about 3 minutes until the batter turns golden brown and crispy.
- Drain and Serve: Remove the mini corn dog from the oil and transfer it to the paper towel-lined plate to drain excess oil. Repeat the battering and frying with remaining hot dogs. Serve immediately while warm and crispy for best taste.
Notes
- This recipe brings the classic carnival corn dog into your kitchen with a simple homemade batter.
- Ensure oil temperature is correctly maintained for even frying and crispiness.
- Drying hot dogs before dipping helps the batter stick better and prevents sogginess.
- Use a deep-fry thermometer to maintain consistent oil heat and safe frying conditions.
- Serve mini corn dogs with your favorite dipping sauces like mustard, ketchup, or honey mustard for added flavor.
Nutrition
- Serving Size: 1 mini corn dog
- Calories: 115 kcal
- Sugar: 2 g
- Sodium: 196 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 23 mg
