Description
Mini Corn Dogs are a fun and tasty twist on the classic fairground treat. These bite-sized versions are perfect for snacking, parties, or as a fun appetizer. With a crispy, golden cornmeal coating on the outside and a juicy hot dog in the center, they’re sure to be a hit with kids and adults alike. Whether served with mustard, ketchup, or your favorite dipping sauce, Mini Corn Dogs are a simple yet satisfying snack!
Ingredients
- 8 mini hot dogs (or cocktail sausages)
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
1/4 teaspoon paprika (optional)
1 large egg
3/4 cup milk
1 teaspoon Dijon mustard (optional)
Vegetable oil (for frying)
Instructions
Prepare the batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, and paprika (if using). In a separate bowl, beat the egg and then add the milk and Dijon mustard. Combine the wet ingredients with the dry ingredients and stir until the batter is smooth. It should be thick enough to coat the hot dogs but not too runny.
- Heat the oil: Heat vegetable oil in a deep pot or large skillet over medium-high heat. You’ll need enough oil to submerge the mini corn dogs (about 2-3 inches deep). To check if the oil is hot enough, drop a small amount of batter into the oil—if it sizzles and rises to the top, it’s ready.
- Coat the mini hot dogs: Insert a skewer or toothpick into each mini hot dog. Dip the hot dogs into the batter, ensuring they are fully coated. Gently shake off any excess batter.
- Fry the mini corn dogs: Carefully lower the battered hot dogs into the hot oil. Fry in batches to avoid overcrowding. Cook for 2-3 minutes, or until they are golden brown and crispy. Use tongs or a slotted spoon to remove the mini corn dogs and place them on a paper towel-lined plate to drain excess oil.
- Serve: Serve immediately with your favorite dipping sauces, such as ketchup, mustard, or even a spicy mayo.
Notes
- Mini Veggie Corn Dogs: Use vegetarian hot dogs or tofu sticks instead of regular mini hot dogs for a meatless version.
- Cheese-Stuffed Mini Corn Dogs: Insert small cubes of cheese (cheddar, mozzarella, or pepper jack) along with the hot dogs for an oozy, cheesy center.
- Spicy Corn Dogs: Add some finely chopped jalapeños to the batter for a spicy kick, or use spicy sausage for the center.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
- Baked Mini Corn Dogs: For a lighter version, bake the corn dogs on a baking sheet at 400°F (200°C) for 10-12 minutes, flipping halfway through until they’re golden and crispy.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes per batch
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 mini corn dogs
- Calories: 250
- Sugar: 2g
- Sodium: 440mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
