Mini Corn Dogs

These kid-approved Mini Corn Dogs are hand dipped in a sweet, honey flavored cornmeal batter and deep fried until golden and crispy.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings mini corn dogs

Calories 172kcal

Author Tonia Larson

Equipment

Ingredients

1 ¼ cups flour
¾ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup buttermilk
1 egg
3 tablespoon honey
10 beef hot dogs
2 tablespoon flour for coating hot dogs
Peanut oil for frying

Instructions

Mix together the flour, cornmeal, baking powder, and salt. Make a well in the center. Pour in the buttermilk, egg, and honey. Stir until combined. Transfer the batter to a tall glass or mason jar.
Cut the hot dogs in half (or thirds depending on how long your hot dogs are). Dry the hot dogs well, coat them lightly in flour, and partially insert skewers.
Heat oil in a deep fryer (or use a large heavy pot with a thermometer) to 365˚F.
Dip a mini hot dog in the batter so that it is are fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter or remove excess, if necessary.
Holding the tip of the coated corn dog near the hot oil, use tongs to carefully slide it off of the skewer into the hot oil. You may be able to fit several in the fryer at once. Fry each mini corn dog for 1-2 minutes, turning occasionally, until golden brown on all sides.
Drain on a paper towel-lined plate.

Video

Notes

If the batter is too thick, stir in a tiny bit more buttermilk. If the batter is too thin, add a tiny bit more flour.

Nutrition facts were calculated using three tablespoons of oil since most of it wasn't absorbed. Your results may vary depending on your oil temperature, length of cooking time, and the fryer you use.

Nutrition