Mini Corn Dogs recipe. Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
You can have Mini Corn Dogs recipe using 11 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mini Corn Dogs recipe
- Prepare 4-5 of hot dogs (I used chicken) + 4 - 5 bamboo skewers.
- You need 3/4 cup of fine yellow cornmeal.
- Prepare 1 cup of all purpose flour.
- Prepare 1/8 cup of granulated sugar.
- You need 1/2 tbsp of baking powder.
- It’s 1/2 tsp of salt.
- You need 3/4 cup of buttermilk.
- You need 1 of medium sized egg.
- It’s 1 tbsp of vegetable oil.
- Prepare 1/2 tsp of vanilla extract/ 1/2 tbsp maple syrup.
- You need of Vegetable oil, for frying.
Neither the recipe nor the video show the size of the mini muffin tins by oz. Dredge the hot dogs in cornstarch, gently tapping off the excess. In a large bowl, combine the cornmeal mix, flour and sugar. Add the buttermilk, whisking until smooth.
Mini Corn Dogs recipe step by step
In a large mixing bowl, add in all the dry ingredients and sugar and whisk together..
In a seperate small bowl add in all the wet ingredients and whisk that thoroughly to combine..
Add in the wet ingredients to the dry and whisk till combined and there are no lumps..
For easy dipping, transfer the batter to a tall glass. At this point, you can cover the glass with plastic wrap and refrigerate for up to 32 hours before using..
Next, half the hot dogs and using a paper tissue/towel, pat dry the hot dogs, this will make the corn batter stick better..
Insert the bamboo skewers into the hot dogs..
Heat enough oil in a saucepan, when a piece of onion fries, when you put it in the oil, the oil is ready..
Dip the hot dogs in the corn batter, swirling to evenly coat..
Hold the corn dog in an angle in the oil for afew seconds before dropping it in the oil. This method prevents the corn dogs from bursting open. Fry at most 3 at a time, reduce the heat if necessary..
With thongs, rotate them in the oil and fry for about 5 minutes. Repeat with the rest of the hot dogs..
The corn dogs are ready! Serve with ketchup (check out my homemade ketchup recipe) or mustard. Enjoy!.
Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Feel free to make full size corn dogs with the same recipe instructions just skip the step on cutting the hot dogs in half. Yes, you can make this mini corn dogs recipe ahead of time and reheat them when needed. How should mini corn dogs be stored?
