Homemade Mini Corn Dogs
Delicious bite-sized snacks featuring hot dogs encased in a slightly sweet cornmeal batter, perfect for any gathering.
Ingredients
For the Batter
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
For the Mini Corn Dogs
- Hot dogs (ensure they are halal) Cut into halves or thirds for mini sizes.
- Vegetable oil For frying.
Instructions
Preparation
- Gather all your ingredients and cut the hot dogs into halves or thirds, depending on the desired mini size.
Making the Batter
- In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, add the milk and egg, then whisk until combined. Pour the wet ingredients into the dry mixture, stirring until fully incorporated.
Frying
- In a deep pan or fryer, heat vegetable oil over medium heat, enough to submerge the corn dogs.
- Once the oil is hot (test with a drop of batter—if it sizzles, it’s ready), dip each hot dog piece into the batter, coating it well.
- Carefully lower the battered hot dogs into the hot oil, frying just a few at a time to avoid overcrowding. Fry until they are golden brown, roughly 3-4 minutes per batch, turning occasionally.
- Use a slotted spoon to remove the corn dogs from the oil, placing them on paper towels to absorb any excess oil.
- Serve warm with your favorite condiments.
Notes
For substitutions, try using halal chicken or turkey sausages or vegetarian options. To store leftover corn dogs, place them in an airtight container after cooling and refrigerate for up to 3 days, or freeze for up to 3 months. Reheat in a toaster oven or air fryer at 375°F for 5-7 minutes for best results.