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Mini Corn Dogs
A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
📝 Preparation Steps
1
Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
2
Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
3
In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
baking powder1 Tablespoonlarge egg1honey2 Tablespoonbuttermilk1 cup
4
Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
5
Gently drop the battered hot dog into the hot oil. Cook for about ⏱️ 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
6
If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.
Nutrition Facts
calories
130 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
2 g
sugar Content
6 g
sodium Content
79 mg
protein Content
4 g
trans Fat Content
1 g
cholesterol Content
18 mg
carbohydrate Content
24 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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