What are Corn Dogs?
Corn dogs happen to be one of my favorite comfort foods coming from a childhood memory. It is also a popular “fair” food for many people. It is pretty much a hot dog sausage dipped in a sweet & savory cornmeal batter that is then deep fried on a stick then dipped in ketchup, mustard or dipping sauce of choice.
Ingredients for Mini Corndogs
- Sausages – Any hot dog sausage of preference will work.
- All Purpose Flour
- Cornmeal – I prefer fine cornmeal.
- White Sugar
- Salt
- Baking Powder –
- Egg
- Milk – Whole milk is best
- Oil
- Bamboo Skewer Sticks or Toothpicks (for mini corn dogs)
Preparation Process for Mini Corndogs
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- Measure out ingredients
- Sift flour, baking powder & salt in a mixing bowl. Add sugar & cornmeal. Whisk all dry ingredients together well.
- Combine milk & egg, pour into dry ingredients and stir until combined.
- Batter should not be thin
- I pre-boil my sausages for a few minutes, rinse in cold water or chill in the fridge a few minutes.
- Pat sausages dry with a paper towel.
- For mini corn dogs, I cut the sausages in two and place a toothpick in one end.
- I use a medium deep sauce pan, heat on medium heat for a few minutes, add oil until hot.
- Dip sausages in batter making sure it is fully covered and twirl it for excess batter to drip off.
- Immediately place in the pot. Only cook a few at a time turning it until golden brown.
- Place finished corn dogs on a paper towel lined plate.
- Serve with your sauce of choice.
Once you make these, you will never buy store bought frozen ones again. I think this is a fairly quick and easy recipe to make and your kids will love them. If you have left over batter, you can also fry it out in mini fritters. The batter is light, fluffy and delicious. I hope you will enjoy!
Mini Corn Dogs
Ingredients
- 8-10 Hot Dog Sausages
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 1/4 tsp. Salt
- 4 tsp. Baking Powder
- 1/4 cup + 2 Tbsp. White Sugar
- 1 Egg
- 1 cup Milk
- 1 cup Oil
- Toothpicks
Instructions
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Pre-boil sausages for about 3-4 minutes (before it starts to swell)
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Rinse sausages in cold water, if still warm, place in fridge for about half an hour.
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Pat dry sausages with paper towel.
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For Mini corn dogs, cut each sausage in 2, place a toothpick on one end.
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Sift flour, salt and baking powder, then add sugar and cornmeal to that, whisk together well.
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Combine egg and milk together. Pour into dry ingredients and stir until just combined.
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Heat pot on medium heat for a few minutes, add oil and wait a few minutes until hot.
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Dip sausages into batter making sure it is fully covered, twirl to let the excess drip off and place in the hot oil.
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Cook a few corn dogs at a time so they are not too close together.
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Turn after a few minutes and remove when golden brown.
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Drain on a paper towel lined plate.
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Serve with ketchup, mustard or dipping sauce of choice.