Mini Corn Dogs
Homemade Mini Corn Dogs are a fun and delicious snack perfect for parties or casual treats, combining juicy wieners with melty cheese in a crispy cornmeal batter.
Ingredients
Main Ingredients
- 14 oz. cocktail wieners (about 25 wieners)
- 4 oz. cheddar cheese cut into thick slices
- 1 cup all-purpose flour
- 1 cup medium grind yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (any kind)
- to taste Oil for frying
- pieces Toothpicks for securing cheese in wieners
Instructions
Preparation
- Cut each wiener in half lengthwise without cutting all the way through. Set aside.
- Cut the cheddar cheese into thick slices, about ½ inch long and ⅛ inch thick.
- Place a piece of cheese into each wiener and secure it with a toothpick. Set aside.
- In a large bowl, mix the flour, cornmeal, baking powder, sugar, salt, eggs, and milk. Combine everything and set aside.
Cooking
- Heat about 2 inches of oil in a deep pot over medium heat until it reaches 325-350℉.
- While the oil heats, dip the wieners in the batter, letting any extra batter drip off.
- Carefully place them in the oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until golden brown.
- Remove the corn dogs from the oil and let them drain on a paper towel-lined plate.
- Continue frying in batches until all the corn dogs are cooked. Adjust the oil temperature as needed.
Serving
- Serve hot with ketchup and mustard.
Notes
Make sure the oil is hot enough before frying; this helps them cook evenly and get crispy. If the batter is too thick, add a little more milk to reach the desired consistency. For a crunchier texture, you can add breadcrumbs to the batter or coat the wieners in breadcrumbs before frying.