A while back I shared a recipe for corn dogs. My family loves to have them. I recently decided to try a mini version. Kids love anything mini, right?
This round I gave a different batter recipe a try. I also saw a recent Paula Deen show where she recommended rolling the hot dogs in cornstarch before dipping them in the batter. According to Paula, this helps the batter adhere better. So that’s what I did this time and I think it did help.
I liked both batters for the dogs, but think I prefer the previous recipe. However, either one will be delicious. Also if you are going to the effort of making homemade corn dogs, you have gotta have a quality dog. Unfortunately, my favorite Hi-Grade Meats hot dogs are no longer. The company shut down, a victim of the economy. 🙁 I decided to just see what Costco had and ended up getting Ball Park Beef Franks.
- oil for frying (I use canola)
- 12 beef franks (I used Ball Park franks I got from Costco)
- ¼ cup cornstarch
- 1 cup yellow (or white) cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ cup sugar
- 4 tsp baking powder
- 1 egg
- 1 cup buttermilk plus more if needed to thin the batter
- Preheat some oil in a deep fryer or large skillet to 365 degrees. You need it to be a couple of inches deep and the pan needs to be large enough to fit the corn dogs in. You want to completely submege the corn dogs in the oil.
- Cut each of the hot dogs into thirds and toss in the cornstarch. Shake off any excess.
- In a bowl, whisk together the corn meal,flour, salt, sugar, and baking powder. Add egg and buttermilk, then whisk until well combined. If needed, add more buttermilk to make desired consistency. You want it like a thick pancake batter so it will stay on the hot dogs.
- Now if you want, you can insert toothpick into each piece of hot dog, dip in batter until well coated, and fry. I dipped the hot dogs in the batter and just removed each one from the batter using 2 toothpicks and gently dropped them into the oil. I recommend only doing 6 at a time. This amount was manageable. Fry until golden brown. Drain on towels.
- If you want to keep them warm while you fry the others. Place them on an oven safe cooling rack placed on a cookie sheet and place in a 200 degree oven. This will keep them warm and crisp. Makes 36 mini corn dogs.
Recipe adapted from Sweet Pea’s Kitchen.