Easy Homemade Mini Corn Dogs
Recipe GLPR30c93cb5cba740
Golden, crispy mini corn dogs made from scratch with a light cornmeal batter coating juicy beef franks. Perfect for a quick appetizer, snack, or party fingerfood. Ready in just 25 minutes!
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup vegetable oil
1 (12-ounce) package beef franks, halved
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
Kosher salt and freshly ground black pepper to taste
1 large egg
1/2 cup milk
Directions
Heat the vegetable oil in a large Dutch oven or skillet over medium-high heat until it reaches 350°F (or until a small piece of batter sizzles immediately when dropped in). While the oil heats, insert wooden sticks or skewers into each halved beef frank.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and black pepper until well combined.
In a separate bowl or measuring cup, whisk together the egg and milk until smooth. Pour the wet mixture into the dry ingredients and gently stir with a rubber spatula until just combined. The batter should be thick but pourable.
Working in batches of 4–5 franks, dip each beef frank into the batter, coating it completely on all sides. Allow excess batter to drip off before carefully placing into the hot oil.
Fry for 2–3 minutes, turning once halfway through, until the coating is deep golden brown and crispy on all sides.
Using a slotted spoon or tongs, transfer the fried corn dogs to a paper towel-lined plate to drain any excess oil.
Serve warm and immediately while the coating is still crispy.
