Printable Mini Corn Dog Recipe (pdf)

These mini corn dogs are deep-fried to a golden brown and taste just like you get at the fair! The batter has a mildly sweet, cornbread-like flavor with a pleasant crunch. Inside, you find a juicy, savory hot dog that contrasts nicely with the sweetness of the outer layer. The combination of the crispy, sweet batter and the juicy, salty hot dog creates a harmonious blend of flavors and textures that many find irresistible. Serve with ketchup and mustard.

Dry ingredients:
½ C yellow cornmeal
½ C flour
2-1/2 TBSP sugar
2 tsp baking powder
1/8 tsp salt
Pinch black pepper

Wet ingredients:
1 egg
Milk or water as required for proper consistency, about ½ cup

Cut regular size hot dogs in half. For bun-length hot dogs cut into thirds. Dry hot dogs thoroughly with paper towels. Batter will not stick unless the hot dogs are dry.

Mix dry ingredients together in a bowl. Add egg and then milk or water as required for pancake-like batter consistency.

Use one pair of tongs for coating hot dogs in batter and placing into Microfryr. Use a clean pair of tongs for removing cooked corn dogs.

After placing the first corn dog into the batter use the clean pair of tongs to flip it over. This will prevent the second corn dog from sticking to it.

Deep fry at 375° F for 2 minutes.

Yields about 12 mini-size corn dogs