Mini Corn Dogs: Discover the Perfect Recipe Now!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Mini Corn Dogs are a delightful snack made with hot dogs coated in a sweet cornmeal batter and fried until golden brown.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6 (2 mini corn dogs per serving) 1x
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup buttermilk
- 1 large egg
- 1 tablespoon vegetable oil
- 12 hot dogs (mini or cut in half)
- Vegetable oil for frying
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and black pepper.
- In another bowl, mix the buttermilk, egg, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Heat about 3 inches of vegetable oil in a deep pot or fryer to 350°F.
- Insert wooden skewers into each hot dog, leaving enough stick for easy handling.
- Dip each hot dog into the cornmeal batter, ensuring they are fully coated.
- Carefully place the battered hot dogs into the hot oil, frying in batches to avoid overcrowding.
- Fry for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with your favorite dipping sauces, such as mustard or ketchup.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper to the batter.
- You can substitute the hot dogs with cheese sticks for a vegetarian option.
- For a healthier version, bake the corn dogs in a preheated oven at 400°F for 15-20 minutes, turning halfway through.
Nutrition
- Serving Size: 2 mini corn dogs
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg