So I’m not a big fan of hot dogs myself but my father loves them. I made these mini corn dogs as a surprise for him on Father’s Day. His face was priceless and they were actually loads better than I thought they’d be. The outside coating was thin and crispy.
8 All Beef Hot Dogs
1/2 Cup Corn Meal
1/2 Cup Flour
2 Tbs Sugar
1 Tsp Baking Powder
1/8 Tsp Salt
1/2 Cup Milk
Safflower oil, for frying
- safflower oil is more expensive than regular vegetable oil but it has a higher flash point and is better for you than vegetable oil
Start by whisking together the egg and milk until combined.
Add in the remaining dry ingredients and mix to combine. Make sure not to over mix.
Lay out a cooling rack with paper towels underneath so that the excess oil can drip off and be caught. Pour the batter into a tall glass for easy dipping.
Cut all the hot dogs in half and insert a short lollipop stick 3/4 of the way into the hot dog halves. Heat the safflower oil to 350 °F (177 °C).
Once the oil is at the right temperature dip the hot dogs all the way into the batter. Let some of the excess drip off before transferring to the oil. Hold onto the stick for a few seconds before letting go. This is so the corn dogs don’t sink to the bottom and stick. The oil temperature will drop slightly but don’t worry and don’t turn up the temperature or you could burn the outside and have the inside still cold or raw.
Allow the corn dogs to cook in the oil for 3-5 minutes before moving to the cooling rack. Make sure you don’t over crowd your pot. Fry in batches.
Once cooled they are ready to enjoy!
Serving 2 Mini Corn Dogs