Description
Delicious mini corn dog bites served warm with your favorite dips.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup whole milk (or plant-based milk)
- 2 large eggs
- 8 mini hot dogs (or regular-sized)
- Oil for frying (vegetable or canola)
Instructions
- Prepare your hot dogs by cutting them into halves or thirds. Insert wooden skewers into each piece.
- In a large bowl, whisk together flour, cornmeal, baking powder, sugar, and salt until well combined.
- In another bowl, whisk together milk and eggs. Pour this mixture into the dry ingredients and stir gently until just combined; lumps are okay!
- Heat oil in a deep pot to 350°F (175°C).
- Dip each hot dog into the batter until fully coated, then carefully place them in the hot oil. Fry for about 3-4 minutes or until golden brown, flipping halfway through.
- Remove from oil and drain on paper towels. Serve warm with your favorite dips.
Notes
- For a healthier option, use plant-based milk.
- Ensure oil is at the right temperature before frying for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 mini corn dogs
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg