Homemade Mini Corn Dogs

Why not try making this all american dish and a classic carnival snack which is great as an appetiser or a quick dinner.


  • 225ml vegetable oil
  • 1 (12-ounce) package of hot dogs
  • 70g plain flour
  • 70g cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup milk
  • 1 large egg


1.Cut each hot dog in half and carefully dry each one.

2.Insert lollipop stick or wooden skewers, soaked into the cutoff end of each hot dog.

3.In a large bowl, combine together the cornmeal, flour, sugar, baking powder, salt and pepper to taste.

4.In a large glass measuring cup or another bowl, whisk together milk and egg.

5.Pour mixture over dry ingredients and stir using a spatula or spoon just until moist.

6.To have a nice even batter pour the batter into a tall container/ glass and dip the hot dog into the batter until it completely coated.

7.Add the oil to a large,skillet or a  heavy-bottomed stock pot and heat it over medium high heat.

8.Add corn dogs to the skillet, 4 or 5 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

9.Serve immediately.

Tip: Nothing goes better with a corn dog than yellow mustard.


































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