October 30th, 2014

Homemade Mini Corndogs

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.

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

Preparation 10 min 2017-06-26T00:10:00+00:00 Cook Time 20 min 2017-06-26T00:20:00+00:00 Total Time 0:30 2017-06-26T00:30:00+00:00

Ingredients

  • 1 cup flour, divided
  • 1/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1 cup milk
  • 8 hot dogs, cut into fourths
  • Vegetable or canola oil, for frying

Instructions

  1. Heat 3 inches of oil to 350 degrees in a large, deep pan over medium heat.
  2. 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.
  3. Add milk and mix well. Let stand for 5-10 minutes.
  4. 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.
  5. 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.
  6. 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.

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