A tried-and-true family favorite from Becky's own recipe collection. Here's everything you need to make Mini Corn Dogs at home.
Mini Corn Dogs
Makes 15 mini corn dogs · ~160 calories per serving (estimated) · 21 min prep · 28 min cook
Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/2 cup sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 cup milk
- 5 hot dogs
- 1 tbsp flour
Instructions
- In a medium bowl, whisk together the dry ingredients.
- Then add egg and milk. Stir until the batter is smooth with no lumps and chill in the fridge for 25 mins.
- Cut the hot dogs into 1/3 pieces and coat in flour to help the batter stick to the dogs.
- Preheat oil to 350°.
- Dunk flour-battered hot dogs into the corn dog batter using a fork. Make sure to fully coat the dogs before frying.
- Fry at 350°F for 3–4 mins or until golden brown. Rotate the floating corn dogs.
- Dry off excess oil with paper towels.
- Makes about 15.
From Becky’s handwritten notebook
Every recipe on this site started the same way — written by hand in Becky’s spiral kitchen notebook, usually with a dinner bubbling on the stove nearby. Here’s the original page this recipe was typed up from, smudges and all:
See the original handwritten pages (2)
Hungry for more? Browse all of Becky's recipes, or try the free weekly meal planner to plan your week.
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