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Mini Corn Dog
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5 from 2 votes

Easy Mini Corn Dogs

Mini Corn Dogs are amazingly easy to make and a perfect treat for any time - think the delicious food that that you munch on at the fair and arts festivals! These mini corn dogs are, as the name suggests, a mini version of the every popular corn dogs from the fair and arts festivals, but in the comfort of your home.
Prep Time10 mins
Cook Time25 mins
Course: Appetizer, Brunch, Main Course
Cuisine: American
Servings: 16 Mini Corn Dogs
Calories: 161kcal
Author: Chula King

Ingredients

  • 1 pound (16-ounces) hot dogs of your choice
  • 16 Wooden skewers (See Tip 1)
  • 1 cup (5 ounces) all-purpose flour
  • 1 cup (6-ounces) yellow cornmeal
  • 2 Tablespoons granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 large eggs
  • 1 cup (8-ounces) buttermilk (See Tips 2 and 3)
  • Vegetable oil for frying

Instructions

  • Thoroughly dry the hot dogs and cut in half. Place the hot dogs on a wooden skewer. (See Tip 4)
  • Whisk together the flour, corn meal, sugar, baking powder and salt. Add the egg and buttermilk and whisk to combine. Pour the batter into a tall glass to make it easier to dip the skewered hot dogs. Allow the batter sit for 15-20 minutes.
  • Heat 2 to 3 inches oil to 375°F. Working in batches, dip each skewered hot dog into the batter and turn to evenly coat. Carefully add coated hot dog hot oil. Cook for 4 to 5 minutes or until golden brown. (See Tips 5 and 6)
  • Remove from oil and drain on paper towels.

Notes

  1. You need to be very careful if you use wooden skewers with a pointed end. If you're going to be serving these to children, you should probably break off the pointed end to avoid injury.
  2. You can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let sit for about 5 minutes.
  3. If the batter is too thick, add another tablespoon or two of the buttermilk.
  4. You can also use food-grade popsicle sticks or lollipop sticks. Just make sure that what you use is food-grade.
  5. The reason for working in batches is to ensure a consistent temperature of the oil.
  6. I used an electric fryer. You can also use a Dutch oven or large saucepan with a thermometer to ensure a consistent temperature of the oil.
 

Nutrition

Calories: 161kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 292mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg