Description
This Mini Corn Dogs Recipe is a fun and tasty snack that’s perfect for parties or game day. The hot dogs are coated in a sweet cornmeal batter and fried until golden brown for a delicious treat.
Ingredients
Units
Scale
Main Ingredients:
-
- Canola oil for frying
- 6 hot dogs (regular size and thickness) cut into 2-inch pieces
- 12 hot dog sticks or popsicle sticks
Batter:
- 1 cup all-purpose flour
- 1 cup cornmeal (fine)
- 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
- Heat oil: Heat about 2 inches of oil in a large pot to 350 degrees.
- Prep hot dogs: Pat dry hot dogs, insert sticks, set aside.
- Make batter: Whisk dry ingredients, then whisk wet ingredients and combine. Dip hot dogs in batter.
- Fry: Drop battered hot dogs into hot oil, cook until golden brown. Drain on paper towels and serve.
- Storage: Leftover batter can be refrigerated for 2-3 days. Cooked dogs can be stored in the fridge or frozen.
Notes
- Make sure to dry hot dogs before dipping in batter for better adhesion.
- Adjust sweetness by varying honey/sugar amounts in the batter.
- Experiment with different types of hot dogs for unique flavors.
Nutrition
- Serving Size: 1 corn dog
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg