I don’t often go to the trouble of making deep-fried food in my own kitchen. But some things are totally and completely worth it–like these Homemade Mini Corndogs.
They have a delicious cornbread coating that’s crispy on the outside and soft on the inside, and so much better than anything you can get at a fast food restaurant.
My 10 year-old orders mini corn dogs whenever they are available on a restaurant menu, so I’ve tried my fair share (because, you know, I can’t resist corndogs) and this homemade version is the best I’ve ever had.
And it’s probably worth mentioning that my oldest son, who normally won’t touch a corndogs (I’m not even sure how we’re related) ate just as many of these as the rest of us.
Homemade Mini Corndogs
Mini corndogs with a delicious cornbread coating that's crispy on the outside and soft on the inside, and so much better than anything you can get at a fast food restaurant.
- Heat 3 inches of oil to 350 degrees in a large, deep pan over medium heat.
- In a medium bowl, combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder and cayenne in a large mixing bowl.
- Add milk and mix well. Let stand for 5-10 minutes.
- Add remaining flour to a pie plate or shallow dish. Coat each hot dog piece in flour, then dip into the cornmeal batter, shaking off any excess batter.
- Carefully drop the battered hot dog pieces into the hot oil and fry for 2-4 minutes, or until golden brown, turning once halfway through cooking. Repeat with remaining hot dog pieces.
- Drain on paper towels and serve with ketchup, mustard, or your favorite dipping sauce.
Who Dished it Up First: Adapted from Buns in My Oven.