Homemade Mini Corn Dogs
These homemade mini corn dogs are made with juicy hot dogs enveloped in a light and fluffy batter with a glorious touch of sweetness, that's fried until golden brown and crispy!
Servings: 12 servings
Calories: 135kcal
Ingredients
Chipotle ketchup
- 1 cup ketchup
- 1 - 2 chipotle peppers in adobo sauce minced
- 1 Tbsp adobo sauce from the can
- 2 Tbsp packed light brown sugar
Mini corndogs
- 6 regular sized hot dogs cut in half
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 Tbsp baking powder
- 1/2 tsp kosher salt
- 1 large egg
- 3/4 cup whole milk
- peanut oil enough to fill the pot 2-3" deep
- wooden skewers
Instructions
Make chipotle ketchup
- In a small saucepan, add 1 cup ketchup, 1 - 2 chipotle peppers in adobo sauce, 1 Tbsp adobo sauce, and 2 Tbsp packed light brown sugar.
- Stir together and heat over MED LOW heat, until the sugar dissolves.
- Bring the mixture to a gentle simmer, then reduce the heat to LOW and let it cook 3-5 minutes. Stir occasionally to keep it from sticking to the bottom.
- Transfer to a container with a lid, and refrigerate until needed.
Prepare
- Cut 6 regular sized hot dogs in half, then pat completely dry and insert wooden skewers into each hot dog piece.
- Add enough peanut oil to fill a heavy bottomed pot (I use my dutch oven) about 2-3". Heat over MED heat, until the oil reaches 350°F.
- Near the stove, line a baking sheet with some paper towels and top with a cooling rack.
Make batter
- To a mixing bowl add 3/4 cup yellow cornmeal, 3/4 cup all purpose flour, 1/4 cup granulated sugar, 2 Tbsp baking powder, and 1/2 tsp kosher salt. Whisk to combine.
- Add 1 large egg and 3/4 cup whole milk, and whisk to combine well. Batter will be thick.
Batter hot dogs
- Transfer the batter to a tall drinking glass to make the battering process easier.
- When the oil is hot, dip a hot dog into the batter, swirling to coat and letting excess batter drip off.
- Carefully lower it into the hot oil, dropping it away from yourself to prevent splashing. Fry in batches of 4-5 for about 3 minutes, turning occasionally. You're looking for the corn dogs to be golden brown and crispy.
Serve
- Use tongs or a frying spider to remove corn dogs to prepared cooling rack.
- Serve warm, with chipotle ketchup or desired dipping sauce on the side.
Notes
- Recipe makes 12 mini corn dogs, which you're free to divide into as many servings as you'd like.
- For recipe variations, see the section of the post titled "variations of this recipe".
Nutrition
Calories: 135kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 554mg | Potassium: 334mg | Fiber: 1g | Sugar: 12g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
