🍽️ Ingredients
- 1 package mini hot dogs
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- Vegetable oil for frying
- Wooden cocktail sticks
👩🍳 Preparation
1
Heat the Oil
Heat frying oil to about 350°F (175°C).
⏱ About 8 minutes2
Make the Batter
Whisk cornmeal, flour, sugar, baking powder and salt, then add egg and milk.
⏱ About 4 minutes3
Prepare the Hot Dogs
Pat the mini hot dogs dry and insert a small stick into each one.
⏱ About 4 minutes4
Coat
Dip each hot dog completely into the cornmeal batter.
⏱ About 3 minutes5
Fry
Fry in small batches until puffed and golden brown.
⏱ About 2–3 minutes6
Drain
Transfer to a wire rack or paper towels.
⏱ About 2 minutes7
Repeat
Continue dipping and frying the remaining mini corn dogs.
⏱ About 8 minutes8
Serve
Serve warm with your favorite dipping sauces.
⏱ About 1 minute📦 Storage
Refrigerate leftovers for up to 3 days and reheat in an oven or air fryer.
🍓 Serving Suggestions
Serve with ketchup, mustard, honey mustard or barbecue sauce.