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Mini Corndogs

Mini Corndogs
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Mini Corndogs are crispy, bite-sized snacks perfect for game day or any fun gathering. Made with a golden, tender cornmeal batter coating mini hot dogs or sausages, these treats bring nostalgic carnival flavors right to your home. Easy to make, customizable, and served best with your favorite dips, they are sure to be a crowd-pleaser.

Ingredients

Scale

Batter Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup milk
  • 1 large egg

Corndogs

  • 20 mini hot dogs or cocktail sausages
  • Wooden skewers or toothpicks (enough for each sausage)

Frying

  • Vegetable oil (for frying, enough to fill a deep pot about 2-3 inches deep)

Instructions

  1. Prepare the Batter: In a mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and sugar. Add the milk and egg, stirring gently until you have a smooth batter without lumps that’s thick enough to coat the sausages.
  2. Prep the Sausages: Insert wooden skewers or toothpicks halfway into each mini hot dog or cocktail sausage. This makes dipping and frying easier and prevents them from slipping off.
  3. Heat the Oil: Pour vegetable oil into a deep pot or fryer and heat it to 350°F (175°C). Maintaining the right temperature is crucial for golden, crispy Mini Corndogs that are not greasy.
  4. Dip and Coat: Dip each skewered sausage into the batter, turning it slowly to coat evenly. Let any excess batter drip off before frying to avoid clumps.
  5. Fry Until Golden: Carefully drop the coated sausages into the hot oil. Fry in batches for about 2-3 minutes, turning occasionally until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Serve and Enjoy: Let the Mini Corndogs cool slightly before serving. Pair with favorite dipping sauces and enjoy every crunchy, juicy bite.

Notes

  • Use a thermometer to maintain a consistent oil temperature and avoid greasy corndogs.
  • Fry in small batches to keep oil temperature stable and coating crispy.
  • Ensure skewers are long enough to hold the Mini Corndogs securely for easy dipping and eating.
  • Adjust batter consistency with a splash of milk if too thick, or more flour if too runny.
  • Drain fried corndogs on paper towels to absorb excess oil and keep them crunchy.

Nutrition

Keywords: Mini Corndogs, game day snacks, finger food, cornmeal batter, party appetizers, mini hot dogs, fried snacks

Find it online: https://ninagourmet.com/mini-corndogs/