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Mini Corn Dogs

Mini Corn Dogs

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Servings: 7
Total Time: 20 minutes
Recipe by: Rae


1 (12-oz.) package cocktail wieners
1/2 cup yellow cornmeal, must be finely ground!!!
1/2 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
dash teaspoon salt
1 large egg
1/2 cup milk
Vegetable oil, for frying
Tooth picks


1. Thoroughly dry off the hot dogs with paper towels. Insert the toothpick into each dog.

2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.

3. Heat a fryer or pot of oil on the stove to 350 degrees.

4. Dip each hot dog in the batter until it’s completely coated, then then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs.

5. Serve immediately with honey mustard or your favorite condiment.


Make sure the batter is completely coating the wieners. Also a good tip is once they start to float in the oil cover them with the basket or keep turning them the whole time they are in cooking.

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Mini Corn Dogs

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