Homemade Mini Corn Dogs

Ditch those frozen corn dogs and try whipping up a fresh batch of these homemade mini corn dogs. They taste just like the ones you would get at the fair, maybe even better.

I’ve always been hesitant to make homemade corn dogs, but when the craving hit, it needed to be done. I was surprised how easy these were to make. I decided on mini corn dogs because I thought they would be easier to fry – which for me they were. Plus, the kids loved their size! 

You don’t need much to make these, they can be finicky at first, but once you get it, they are very easy to make. 

Homemade Mini Corn Dogs

Homemade Mini Corn Dogs

What you will need: 

  • 1 – 12 pk. hot dogs; cut in half
  • 24 bamboo skewers
  • 2 cups canola oil- for frying
  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 3 Tbsp. sugar
  • 4 tsp. baking powder
  • 1 cup milk + 2 Tbsp.
  • 2 eggs
  • salt and pepper to taste 

In a large, heavy bottom pan (such a cast iron skillet, or pot) heat oil over medium heat. 

Skewer hot dog pieces with bamboo skewers, pat dry and set aside. 

In a large measuring cup (I used a 4 cup Pyrex one) mix the flour, cornmeal, sugar and baking powder together. In a separate bowl, mix together the milk and the eggs, along with the salt and pepper. Pour the wet into the dry and give it a really good mix.

Fill a tall cup with the batter (I used a highball glass) – I did this so I could evenly coat the hot dogs.

Working in small batches, dip each hot dog into the batter. Coat the entire hot dog and carefully place into the hot oil. Cook until golden brown all over. 

Repeat until all corn dogs are made. 

You can keep them warm in the oven – set at 170 degrees F.

Homemade Mini Corn Dogs

Homemade Mini Corn Dogs
Serves 8
Homemade mini corn dogs that taste just like the ones at the fair!
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 – 12 pk. hot dogs; cut in half
  2. 24 bamboo skewers
  3. 2 cups canola oil- for frying
  4. 1 cup all purpose flour
  5. 1 cup yellow cornmeal
  6. 3 Tbsp. sugar
  7. 4 tsp. baking powder
  8. 1 cup milk + 2 Tbsp.
  9. 2 eggs
  10. salt and pepper to taste
Instructions
  1. In a large, heavy bottom pan (such a cast iron skillet, or pot) heat oil over medium heat.
  2. Skewer hot dog pieces with bamboo skewers, pat dry and set aside.
  3. In a large measuring cup (I used a 4 cup Pyrex one) mix the flour, cornmeal, sugar and baking powder together. In a separate bowl, mix together the milk and the eggs, along with the salt and pepper. Pour the wet into the dry and give it a really good mix.
  4. Fill a tall cup with the batter (I used a highball glass) - I did this so I could evenly coat the hot dogs.
  5. Working in small batches, dip each hot dog into the batter. Coat the entire hot dog and carefully place into the hot oil. Cook until golden brown all over.
  6. Repeat until all corn dogs are made.
  7. You can keep them warm in the oven - set at 170 degrees F.
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 Go ahead and give these a try! 

 

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