How To Make Mini Corn Dogs
These humble mini corn dogs will surely spark joy in your kids! Meaty hot dogs are covered with puffy and crunchy crust for the perfect deep-fried snacks.
Serves:
Ingredients
- 12ozhot dogs,(1 package)
- ½cupyellow cornmeal
- ½cupall-purpose flour
- 2tbspsugar
- 2tspbaking powder
- ⅛tspsalt
- 1large egg
- ½cupwhole milk
- vegetable oil,for frying
Instructions
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Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
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In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
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In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
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Add 4-inches of oil to a large, heavy-bottomed stockpot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360 degrees F. Line a plate with paper towels.
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Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog for about 3 minutes until golden and crispy, then transfer it to the paper towel-lined plate.
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Repeat the breading and frying process with the remaining hot dogs.
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Serve immediately. Enjoy!
Nutrition
- Calories: 134.69kcal
- Fat: 8.15g
- Saturated Fat: 2.95g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.03g
- Polyunsaturated Fat: 0.93g
- Carbohydrates: 10.67g
- Fiber: 0.34g
- Sugar: 2.34g
- Protein: 4.39g
- Cholesterol: 26.31mg
- Sodium: 260.20mg
- Calcium: 63.77mg
- Potassium: 69.82mg
- Iron: 0.87mg
- Vitamin A: 14.71µg
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