Print
Mini Corn Dogs | Bake to the roots

Mini Corn Dogs

  • Author: Bake to the roots
  • Prep Time: 00:35
  • Total Time: 00:35
  • Yield: 24 1x
  • Category: Snack
  • Cuisine: American

Description

Delicious miniature snack for your next party – Mini Corn Dogs! Easy to prepare and so good!


Scale

Ingredients

24 mini wieners or hot dog sausages
24 wooden skewers
1/2 cup (75g) yellow cornmeal or polenta (works both)
1/2 cup (65g) all-purpose flour
2 tsp. baking powder
1 tsp. sugar
1/8 tsp. salt
1/2 cup (120ml) milk
1 large egg
oil/fat for frying

Instructions

1. Prepare the wieners by sticking a wooden skewer in each one – if you are using hot dog sausages cut them into 2 inches (5cm) long pieces first. Set aside.
 
2. Add the cornmeal (or polenta), flour, baking powder, sugar, and salt to a bowl and mix to combine. Mix the milk and egg in a second bowl until well combined. Pour the milk mix into the bowl with the dry ingredients and mix until combined. Set aside.
 
3. Heat up a pot with frying oil or fat until it reaches a temperature of about 360°F (180°C). The pot should be big enough to fit the corn dogs including the skewers with enough oil/fat so they can swim freely. Line a plate with some paper towels and place close by so you can transfer the fried corn dogs there to drain.
 
4. Dip the wieners into the batter to coat them completely and then place them in the hot oil/fat (the skewers go into the oil/fat as well). Do not add too many at a time or the temperature will drop too much. Fry from all sides until nicely golden – takes about 2 minutes. Place on the plate with the paper towel and let drain. Repeat until all wieners are gone. Serve warm with some ketchup and mustard or favorite dipping sauce.

Notes

Enjoy fryin’!

Keywords: mini corn dogs, wiener, hot dogs, deep-fried, party snack

Send this to a friend