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Mini Corn Dog Recipe
Ash Tyrrell

Mini Corn Dog Recipe

I made these mini corn dogs on a lazy Saturday, and my kitchen smelled like a state fair within minutes. The batter is slightly sweet, the outside turns crunchy, and the hot dog inside stays juicy. I loved how fast the whole mini corn dog recipe came together with simple pantry staples.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 8 hot dogs cut into 4 pieces each: Pat them dry first so the batter clings.
  • 1 cup all-purpose flour: This gives the coating structure and a soft bite.
  • 3/4 cup yellow cornmeal: It adds that classic corn dog flavor and crunch.
  • 1/4 cup granulated sugar: A little sweetness balances the salty hot dog.
  • 1 tablespoon baking powder: It helps the batter puff up light and airy.
  • 1/2 teaspoon kosher salt: Salt keeps the coating from tasting flat.
  • 1 large egg: It binds everything so use it at room temperature.
  • 3/4 cup whole milk: Milk thins the batter; full fat gives a richer taste.
  • 3 cups vegetable oil for frying: Choose a neutral oil with a high smoke point.
  • Ketchup and yellow mustard for dipping: Classic dips that make every bite pop.

Method
 

  1. Cut each hot dog into four bite-size pieces. Pat them very dry with a paper towel, because moisture makes the batter slide off. Push a toothpick or short skewer into each piece and set them aside.
  2. Add the flour, cornmeal, sugar, baking powder, and salt to a large bowl. Whisk them together until the mixture looks even. This keeps the baking powder spread out, so every bite puffs up the same way.
  3. Crack the egg into the bowl and pour in the milk. Whisk until the batter is smooth and thick, like pancake batter. If it feels too stiff, add a splash of milk, and pour it into a tall glass for easy dipping.
  4. Pour the oil into a heavy pot until it is about 2 inches deep. Heat it over medium heat until it reaches 350°F on your thermometer. Wait for the right temperature, because cold oil makes greasy corn dogs.
  5. Hold a skewer and dip one hot dog piece into the batter. Turn it slowly so it is fully coated, then let the extra batter drip off. A thin, even layer cooks faster and looks neater.
  6. Lower three or four pieces into the hot oil at a time. Fry them for about 2 to 3 minutes, turning once, until they are deep golden brown. Do not crowd the pot, since that drops the oil temperature fast.
  7. Lift the corn dogs out with a slotted spoon and set them on a paper towel-lined plate. Let them rest for a minute or two. The inside is very hot, so give them a moment before you serve.
  8. Arrange the mini corn dogs on a platter while they are still warm and crunchy. Put out small bowls of ketchup and mustard for dipping. These are best eaten fresh, so serve them as soon as you can.

Notes

  • I always dry the hot dog pieces well, because wet surfaces make the coating peel off in the oil.
  • I let the batter rest for 5 minutes before dipping, and it turns thicker and clings better.
  • I use a tall glass for the batter, which lets me coat each piece in one smooth dip.
  • I keep the oil near 350°F and check it between batches, because it drops after each round.
  • I fry in small batches, so every mini corn dog gets crisp on all sides.
  • I sometimes dust the hot dog pieces with a little flour first, and the batter sticks even better.
  • I rest them on a wire rack instead of a plate when I have time, which keeps the bottoms crunchy.