Mini Corn Dogs
These Mini Corn Dogs are super easy and fun to make! A delicious little treat on a stick, these are guaranteed to be a crowd pleaser no matter the occasion!
Servings: 12
Calories: 157kcal
Ingredients
- 6 hot dogs cut in half
- 12 lollipop sticks
- vegetable oil for frying
For batter
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¾ cup milk
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F.
- Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well.
- Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk. I found it easier to pour the batter in a long glass. Dip each hot dog into the cornmeal batter to completely cover the hot dog.
- Fry the corn dogs. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter.
- Serve. Serve with ketchup and/or mustard.
Notes
- These mini corn dogs can be stored in the fridge in an airtight container for 2 - 3 days. You may find they get a bit soggy so I don't recommend storing them for much longer than that. Just zap in the microwave when ready to enjoy.
- You can freeze these treats! Just freeze them individually on a baking sheet till frozen through, around 2 hours, and store in an airtight container for up to 1 month. Pop them in the oven at 350 F degrees till heated through when ready to eat, please don't put them in a fryer to reheat as it is not safe and could cause the oil to spit back violently.
Nutrition
Serving: 1mini corn dog | Calories: 157kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 210mg | Potassium: 164mg | Sugar: 2g | Vitamin A: 25IU | Calcium: 59mg | Iron: 1mg