Mini corn dogs
Cuisine: American
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
This makes A LOT of mini corn dogs, so it's best if you throw a party when you make these. Or split the recipe in half!
  • ¾ cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp cayenne pepper
  • ⅓ cup finely grated onion
  • 1½ cups milk
  • ¼ cup honey
  • 4 tbsp cornstarch, for dredging
  • 8 beef hot dogs, each cut into thirds
  • 12 12-inch bamboo skewers, cut in half (and cut off sharp points!)
  • Oil for frying
  1. Heat oil in a deep fryer (or a wok or a Dutch oven) to 375 F.
  2. In a medium mixing bowl, combine dry ingredients (the cornmeal, flour, salt, baking powder, and cayenne pepper). In another bowl, combine the wet ingredients (onion, milk, and honey).
  3. Add the wet ingredients to the dry. Stir with a spatula, only enough times to bring the batter together. Don't over-mix.
  4. Scatter cornstarch into a deep plate or shallow pan. Roll all hot dog piece in the cornstarch and tap well to remove any excess.
  5. Skewer each hot dog. Dip in batter. Place the corn dog into the oil, and let it fry until the color of the batter is golden, about 4 to 5 minutes. Carefully take dogs from the oil and transfer to a cooling rack lined with paper towels.
Recipe by heo yeah yum at