Description
Perfect homemade mini corn dogs with crispy cornmeal batter, easy to fry or bake for a nostalgic snack everyone will love.
Ingredients
10 cocktail hot dogs, halved
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
Vegetable oil (for frying or pan spray)
Instructions
Prepare the hot dogs: cut in half, pat dry, and skewer with toothpicks.
Mix cornmeal, flour, baking powder, sugar, and salt in a bowl.
Whisk in egg and buttermilk until a thick batter forms.
Dust hot dogs lightly with flour, then dip into the batter for an even coat.
Fry in hot oil at 350°F for 3–4 minutes, or bake at 400°F for 15–18 minutes, flipping halfway.
Drain and serve warm with ketchup, mustard, or dipping sauces.
Notes
Add smoked paprika or cayenne for flavor.
Can be made ahead and reheated in the oven.
Ensure hot dogs are dry before coating for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
Nutrition
- Calories: Calories: 220
- Fat: Fat: 12g
- Carbohydrates: Carbohydrates: 20g
- Protein: Calories: 220