Mini Corn Dogs 🌭
Bite-size hot dogs dipped in sweet cornmeal batter and fried until golden, just like the fair but from your own kitchen.
Ingredients (serves 4)
- 8 hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 4 cups vegetable oil
- 1/4 cup ketchup
- 2 tbsp mustard
Missing something? Anychef rebuilds any recipe around what's actually in your kitchen.
Try AnychefInstructions
- 1
Cut each hot dog into 3 pieces, pat completely dry with paper towels, and dust lightly with flour so the batter sticks.
- 2
Whisk the cornmeal, flour, sugar, baking powder, and salt in a bowl, then whisk in the milk and egg until smooth and thick.
- 3
Heat the oil in a deep pot to 350°F, about 2 inches deep. A drop of batter should sizzle immediately.
- 4
Skewer each hot dog piece with a toothpick, dip in batter to coat fully, and lower carefully into the oil.
- 5
Fry in batches of 6 to 8, turning once, until deep golden brown, about 3 minutes per batch.
- 6
Drain on paper towels, cool 2 minutes, and serve with ketchup and mustard for dipping.
