Mini Corn Dogs
The ultimate bite-sized party snack with a bacon-packed, flavorful corn batter wrapped around juicy cocktail wieners. These mini corn dogs are fun to make, crispy, and perfect for freezing ahead.
24
mini corn dogs
Ingredients
- 1 quart (950 ml) vegetable oil for frying
- 24 toothpicks or cocktail sticks
- 1/2 cup (70 g) yellow cornmeal
- 1/4 cup (30 g) all-purpose flour
- 1 tbsp (12 g) sugar
- 1 1/2 tsp (3 g) cayenne pepper
- 1 tsp (2 g) chili powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) white pepper
- 1/2 tsp (2 g) baking powder
- 1/8 tsp (0.5 g) baking soda
- 1/3 cup (80 ml) buttermilk
- 1 egg
- 1 tbsp (21 g) honey
- 1 cup (100 g) cooked crumbled bacon about 9 strips
- 24 (370 g) cocktail wieners or 6 hot dogs cut into 4 pieces each
Equipment
- Medium Pot
- Mixing bowl
- Whisk
- Paper towels
Instructions
- In a medium pot, preheat oil to 365 degrees F.
- In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder and baking soda. (Tip: if you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.) Stir in buttermilk, egg and honey and gently whisk until no lumps remain. Fold in bacon.
- Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3-4 minutes, until golden brown. Drain on paper towels.
Notes
You may need to add a bit more buttermilk for a thinner batter. These freeze well and can be reheated in the oven.
Nutrition
Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 251mg | Potassium: 57mg | Sugar: 2g | Vitamin A: 26IU | Calcium: 18mg | Iron: 0.4mg