I am seriously impressed with these mini corn dogs! When I made them, the house smelled exactly like it would if you warmed up a frozen corn dog. It tasted the same too. Actually I lied, I think they taste better. Their is something about fried foods that make them delicious fresh and homemade. Also the fact that their mini makes them a hundred times better, and cuter!
The recipe for this batter is really good. It was thick enough that most of them came out looking pretty round and uniform. It’s either that or I’m just a really good fryer. Both are very probable.
I will definitely be making these A LOT in the future. They will make a great potluck dish or party snack. There is something about homemade versions of childhood food that gets everyone on board. It all the sudden turns into a teenage and adult food too! If this is something you like, you might also check out my Baked Chimichanga recipe which also plays off a frozen aisle snack.
Making Mini Corn dogs
I don’t know about anyone else but I tend to avoid frying foods because it seems like a lot of work. I was pleasantly surprised by this recipe though because of the short amount of time I was actually frying. They cook fast because of their small size and the oil isn’t hot enough that it sizzles and splashes all over you.
Another thing that was incredibly useful about this recipe was the popsicle sticks. Since they each had a stick, it made it so easy to dip them in batter, drop them in the oil without making a big splash, and then take them out without ruining the perfect corn dog.
I think a lot of what also made it so fun was that my 3-year-old nephew was helping me.
We had a great system down! His job was to dip the hot dogs in the batter, let them drip then tell me it was ready. He would hand it to me so he didn’t have to go near the hot oil and I would fry them.
I had to keep up with how fast he could dip hot dogs and hand them to me. He was a great little helper and we got them all through our little assembly line and ready to eat pretty darn quick.
He is also why all of them are the perfect golden color because he would squint, point, and say “that ones done! that ones done!” and he was right. Apparently he has had one or two corn dogs in his life to know what color they need to be.
Even though I wouldn’t recommend frying food as the best activity to do with kids. This ended up to be pretty fun and safe for both of us. He loved being assigned a job and doing it until it was done. He also loved eating them:
Freezing Corn dogs
Of course, corn dogs go great in the freezer. Make a batch or two, eat as much as you want while they are fresh, then freeze the rest for whenever. Fresh will always be better, especially with fried things because of the crispy outside, but, a freezer does nicely to preserve everything else.
Before you freeze them, make sure they had time to fully cool so they don’t get soggy. Once they are cool, put them in a gallon ziplock bag, squeeze all the air out, then stick them in the freezer.
When you get the munchies, take one out of the bag, reseal it, then put it on a plate and microwave it for about a minute so it’s nice and warm.
Give it a try and I hope you love what you make!
Mini Corn Dogs
- 24 wooden craft sticks/popsicle sticks (any size works, I used the normal size) (you could also use 12 craft sticks and cut them in half)*
- 8 Hot dogs
- 1 ¼ cups Corn meal
- 1 tsp Salt
- 1 cup Flour
- 2 tbsp Sugar
- ½ tsp Baking powder
- ½ tsp Baking soda
- Vegetable oil for frying
- 1 Egg lightly beaten
- 1 ¼ cups Buttermilk **
- Cut the hot dogs into thirds and skewer each piece with a wooden craft stick.
- In a large bowl, stir together the cornmeal, salt, flour, sugar, baking powder, and baking soda.
- Fill a dutch oven or tall/large pot with about 2 inches of oil (don't let it reach more than halfway up the sides) and heat to 350°F then turn heat on low. (pictured is the pot I uses)
- Line a rimmed baking sheet or plate with paper towels. This is where you will put the corn dogs after you take them out of the oil.
- Stir the egg and buttermilk into the dry ingredients and pour batter into a short cup to fill it an inch from the rim.
- Dip skewered hot dogs into the batter to fully coat the entire surface of the hot dog, pull it out, and let any extra batter drip off.
- Gently set the battered dog in the hot oil for about 3 minutes or until it is golden brown. Make sure to turn it with a pair of tongs frenquentlyso it browns envenly. Put 2-4 corndogs in the oil at a time so the oil doesn't get too cool.
- Repeat this process with the rest of the hot dogs. Keep refilling the cup with batter when it gets low. Tip: As the batter sits, it will thicken. Add water 1 tsp at a time as necessary to thin it out.
I WANNA SEE!
When you make a recipe, take a picture, post it and tag me!