Mini Corn Dogs Recipe

Ingredients

• Canola oil for frying (about 2 inches in pot)
• 6 regular-size hot dogs, cut into 2-inch pieces
• 12 hot dog sticks, popsicle sticks, candy sticks, or wooden skewers
• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 large egg
• 2 tablespoons honey
• 1 cup buttermilk
• 1/4 cup milk

Instructions

1. 1

   Heat the oil: Pour about 2 inches of canola oil into a large pot or Dutch oven and heat it up to 350°F (175°C). This temperature is crucial for frying the corn dogs to a perfect golden brown and crispy texture.

2. 2

   Prepare the hot dogs: Pat the hot dog pieces dry using paper towels to remove excess moisture. Insert the sticks into each piece to create mini skewers, which make them easy to handle and dip.

3. 3

   Make the batter: In a large bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until evenly combined. In a separate bowl or liquid measuring cup, whisk the egg, honey, buttermilk, and milk together. Pour the wet ingredients into the dry ingredients and stir until blended. The batter will be thick but smooth enough to coat the hot dogs thoroughly.

4. 4

   Batter the hot dogs: Dip each prepared hot dog piece into the batter, ensuring the surface is completely covered with no visible bubbles. The thick batter helps form a crispy coating once fried.

5. 5

   Fry the mini corn dogs: Carefully drop each battered hot dog into the hot oil. Fry them for about 2-3 minutes, turning occasionally, until they are golden brown on all sides. Use a slotted spoon or tongs to remove them and place onto paper towels to drain excess oil. Serve immediately for best taste and texture.

6. 6

   Storage tips: Leftover batter can be refrigerated for 2-3 days and used again to fry more mini corn dogs. Any leftover cooked mini corn dogs should be stored in an airtight container in the fridge for up to 2-3 days or frozen for longer storage.