Mini Corndogs
Mini Corndogs
There’s no comparison to freshly made corndogs. The frozen varieties just don’t cut it for me. While the ones you get at a fair or carnival are good, they can be better made at home since you get to control the type of hotdog of your preference. Most of the hotdogs used when you get a corndog, fresh or frozen, are sub-par. I personally like a natural casing hotdog such as Ambassador or Honest hotdogs brands. The one issue with making corndogs at home is that they have to be mini corndogs instead of a full sized one. A full sized corndog will require a lot of oil and a contraption that holds multiple sticks at a time to drop them in while deep frying.
Equipment
- toothpicks
Ingredients
- 1/2 cup flour plus more for dredging
- 1/2 cup yellow cornmeal
- 2 tbsp honey
- 2 tsp baking powder
- 1 large egg beaten
- 1/8 tsp salt
- 1/2 cup buttermilk
- 12 oz hotdogs cut into 2” pieces
- vegetable oil for frying
- ketchup and mustard for serving
Instructions
- Mix the wet and dry ingredients together in separate bowls.
- Mix the wet into the dry ingredients. Set aside.
- Cut the hot dogs into 2” pieces. Stick a toothpick into each hotdog.
- Lightly dredge the hotdogs into flour.
- Pour 3” of oil into a medium sized pot over medium high heat. Allow the oil to get to 360°. Dip a hotdog into the cornmeal batter.
- Drop a corn dog into the oil one at a time. Make sure to not overcrowd the pot.
- Fry the corndogs for 3-4 minutes, making sure that they are evenly cooked. Drain on paper towels and remove the toothpicks.
- Serve the mini corndogs with ketchup and mustard.
