Description
Homemade Mini Corndogs are the ultimate finger food — crispy on the outside, juicy in the middle, and packed with classic fairground flavor. These bite-sized treats are made with a simple cornmeal batter and are perfect for dipping, sharing, or serving at parties and game nights.
Ingredients
Units
Scale
- 10–12 mini hot dogs or cocktail sausages (or cut regular hot dogs into thirds)
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk (or milk with a splash of vinegar)
- 1 large egg
- 1 tbsp melted butter (optional for richer flavor)
- Wooden toothpicks or mini skewers
- Vegetable oil, for frying
Instructions
- Prep the Dogs: Pat the hot dogs dry and insert toothpicks or mini skewers. Chill in the fridge while you make the batter (this helps the coating stick).
- Make the Batter: In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, and melted butter. Combine wet and dry ingredients to make a thick batter.
- Heat Oil: Pour oil into a deep pot or pan (about 2–3 inches deep). Heat to 350°F (175°C).
- Dip & Fry: Dip each hot dog into the batter, letting excess drip off. Gently lower into the hot oil. Fry in batches for 2–3 minutes or until golden brown, turning if needed.
- Drain & Serve: Remove with a slotted spoon and drain on paper towels. Serve hot with ketchup, mustard, or your favorite dipping sauces.
Notes
- Add cayenne or smoked paprika to the batter for a little kick.
- No toothpicks? Use chopsticks or bamboo skewers cut to size.
- Make ahead tip: Fry and freeze; reheat in the oven or air fryer for quick snacks.
- Details
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
