A crispy cornbread outer layer and snackable size make these Mini Corndogs the perfect family treat! Recreate delicious county fair flavors in just a few simple steps!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, Main Course, main dish
Cuisine: American
Keyword: mini corn dogs, mini corndogs
Servings: 12hotdogs
Author: Alyssa Rivers
Ingredients
canola oil for frying
6hot dogs regular size and thicknesscut into 2 inch pieces
12hot dog sticks or popsicle stickscandy sticks, wooden skewers, etc
Heat about 2 inches of oil in a large pot or dutch oven to 350 degrees.
Prep your hot dogs by patting them dry with paper towels and inserting the sticks. Set aside.
In a large bowl, whisk the flour, cornmeal, salt, sugar, and baking powder together. In another bowl, or large liquid measuring cup, whisk the egg, honey, buttermilk and milk together. Add the wet ingredients to the dry and combine thoroughly. The batter will be thick, but smooth enough to evenly coat the hot dog once it has been dipped.
Cut the hot dogs into two inch pieces. Stick a toothpick into the hot dog. Dip into the batter until you no longer see bubbles.
Gently drop the battered hot dog into the hot oil. Cook for about 2-3 minutes, until nice and golden brown on all sides. Remove from the oil and allow to drain on paper towels. Serve immediately.
If you have leftover batter, it can be saved for 2-3 days in the fridge and used to fry up more dogs. With leftover dogs, they can be stored in the fridge in an airtight container for 2-3 days, or frozen.