Mini Corn Dogs
Crispy cornmeal-crusted hot dogs fried until golden in under 15 minutes. Perfect warm-from-the-pan party snack or weeknight appetizer.
- Total time
- 12 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 12 count hot dogs
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 count eggs
- 2 cups vegetable oil, for frying
Instructions
- 1
Pat hot dogs dry with paper towels. Insert wooden skewers into the flat end of each.
- 2
Mix cornmeal, flour, and 0.5 teaspoon salt in a shallow bowl. Beat eggs in another bowl.
- 3
Heat oil in a heavy pot or deep skillet to 350°F, or until a wooden spoon handle bubbles vigorously.
- 4
Dip each hot dog into egg, then roll in cornmeal mixture, pressing gently so coating adheres.
- 5
Carefully lower 3–4 corn dogs into oil. Fry 90 seconds, turning occasionally, until golden.
- 6
Transfer to paper towels. Repeat with remaining corn dogs. Serve immediately with mustard or ketchup.
Tools you’ll need
- 12-inch heavy skillet or deep pot
- candy/deep-fry thermometer
- wooden skewers or sticks
- two shallow bowls
- slotted spoon or spider strainer
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
