Description
A delightful blast from the past, these mini corn dogs are crispy on the outside and juicy on the inside, perfect for any occasion.
Ingredients
Scale
- 3/4 cup all-purpose flour
- 3/4 cup fine yellow cornmeal
- 2 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1 large egg
- 1 cup buttermilk
- 1 Tbsp. vegetable oil, plus more for frying
- 24 Lit’l Smokies or small hot dogs, patted dry
- Mustard and/or ketchup, for serving
Instructions
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, whisk together the egg, buttermilk, and 1 Tbsp. of oil. Add this mixture to the dry ingredients and stir until a thick batter forms. Let it sit for about 5 minutes.
- Pour oil into a large, heavy pot, filling it to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F.
- Transfer the batter to a tall glass for easy dipping. Insert a skewer into each sausage, then dip it into the batter, coating it fully.
- Carefully lower each corn dog into the hot oil and fry for about 2-3 minutes, turning occasionally until golden brown.
- Remove the fried corn dogs and drain on a wire rack set over a baking sheet.
- Serve warm alongside mustard and/or ketchup for dipping.
Notes
For a healthier version, consider using a sugar substitute or whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 mini corn dogs
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg