Recipe Background
The big day is here! Kickoff is almost underway... and you need a snack. And fast! Well, there's no sports snack like Gameday Mini Corn Dogs to get the party started! The tender, sweet, and crispy fried cornmeal is the perfect breading for juicy, meaty hot dogs! Savory and dippable, Gameday Mini Corn Dogs are a touchdown for your taste buds!
The big day is here! Kickoff is almost underway... and you need a snack. And fast! Well, there's no sports snack like Gameday Mini Corn Dogs to get the party started! The tender, sweet, and crispy fried cornmeal is the perfect breading for juicy, meaty hot dogs! Savory and dippable, Gameday Mini Corn Dogs are a touchdown for your taste buds!
Ingredients
- 1 cup vegetable oil
- 12 hot dogs halved
- 1/4 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- kosher salt to taste
- freshly ground black pepper to taste
- 1/2 cup milk
- 1 large egg
- ketchup optional, to taste, for serving
- mustard optional, to taste, for serving
Directions
- In a large Dutch oven or a skillet over medium-high heat, add the vegetable oil.
- In a large bowl, add the hot dog halves and the cornstarch and toss to coat.
- Thread the coated hot dogs onto lollipop sticks or skewers.
- In a large bowl, add the flour, the cornmeal, the sugar, and the baking powder and whisk to combine.
- Season the flour mixture with the salt and the black pepper.
- In a large glass measuring cup or a separate bowl, add the milk and the egg and whisk to combine.
- Add the milk mixture to the flour mixture and stir to combine until just moist.
- In batches, dredge the hot dogs in the batter until they are completely covered.
- In batches of 4-5 at a time, add the hot dogs to the skillet and cook, while turning them occasionally, until they are evenly golden and crispy, about 2-3 minutes.
- Transfer the corn dogs to paper towels to drain.
- Repeat until all of the corn dogs are cooked.
- Serve with the ketchup and the mustard.
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