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95% would make again

Mini Corn Dogs

Tasty Team

Ingredients

for 15 mini corn dogs

  • 1 cup cornmeal (150 g)
  • 1 cup flour (125 g)
  • ¼ cup sugar (50 g)
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 egg
  • 1 cup milk (240 mL)
  • 5 hot dogs
  • 1 tablespoon flour
  • 1 qt vegetable oil (945 mL), for frying

Nutrition Info

Powered by
    Calories 630
    Fat 62g
    Carbs 16g
    Fiber 0g
    Sugar 3g
    Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a medium sized mixing bowl, whisk together dry ingredients.
  2. Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
  3. Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
  4. Preheat oil to 350ºF (180ºC).
  5. Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
  6. Fry at 350ºF (180ºC) for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
  7. Dry off excess oil with paper towels.
  8. Serve with side of veggies or fruit.
  9. Enjoy!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

Let’s quarantine cook!

We’ve curated a bunch of recipes & tips to make cooking easier for you during this time!

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