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Easy Mini Corn Dogs

Easy Mini Corn Dogs
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Ingredients

Scale
  • 8 standard-sized hot dogs (cut into thirds)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup whole milk
  • 1 tablespoon honey (optional for extra sweetness)
  • Vegetable oil (for frying)
  • Wooden skewers or toothpicks

Instructions

  1. Step 1: Prep the Hot Dogs Take your hot dogs and cut each one into three equal pieces. Use a paper towel to pat each piece completely dry. This is a crucial step; if the hot dogs are damp, the batter will slide right off during frying. Insert a toothpick or small wooden skewer into the end of each piece.
  2. Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Make sure there are no large lumps in the flour so your batter remains smooth and consistent.
  3. Step 3: Add the Wet Ingredients In a separate small bowl, beat the egg and then stir in the milk and honey. Pour the wet mixture into the dry ingredients. Whisk everything together until just combined. The batter should be quite thick, similar to a heavy pancake batter. Pour the batter into a tall glass to make dipping easier.
  4. Step 4: Heat the Oil Fill a heavy pot or a deep skillet with about 2 to 3 inches of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a small bit of batter into the oil; if it sizzles and rises to the top immediately, it’s ready.
  5. Step 5: Dip and Fry Hold a hot dog piece by the skewer and dip it vertically into the tall glass of batter, ensuring it is fully coated. Lift it out and let any excess batter drip off for a second. Carefully lower the coated hot dog into the hot oil. Fry 4 to 5 pieces at a time for about 2-3 minutes, turning them occasionally, until they are golden brown on all sides.
  6. Step 6: Drain and Cool Use tongs or a slotted spoon to remove the mini corn dogs from the oil. Place them on a wire rack set over a paper towel-lined baking sheet to drain. This keeps them from getting soggy. Let them cool for a few minutes before serving.

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