Description
Carnival magic meets home cooking with this Mini Corn Dogs recipe that brings nostalgic fairground flavors right to your kitchen. Crispy golden batter hugs bite-sized hot dogs, creating irresistible snacks you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 4 hot dogs
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup milk
Wet Ingredients:
- 1 large egg (beaten)
- 4 tablespoons (59 ml) vegetable oil (divided)
- 1 teaspoon (5 ml) white vinegar
- 2 tablespoons (30 ml) white sugar
Seasonings and Leavening Agents:
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 pinch cayenne pepper
Instructions
- Warm the oven to a sizzling 450°F, creating the perfect environment for golden, crispy corn dogs.
- Transform whole hot dogs into bite-sized morsels by slicing each one into six equal segments.
- Craft a smooth, tangy batter by vigorously whisking together egg, vegetable oil, sugar, and milk until fully integrated.
- Introduce white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and a hint of cayenne pepper to the liquid mixture, stirring until the consistency becomes thin and uniform.
- Allow the batter to rest and develop flavor for 10 minutes, giving the ingredients time to meld.
- Generously coat two 12-cup mini muffin tins with remaining vegetable oil, ensuring each cup is well-lubricated.
- Fill each muffin cavity nearly to the top with the prepared batter, leaving just a whisper of space.
- Delicately nestle a hot dog piece into the center of each batter-filled cup, ensuring it’s completely submerged.
- Slide the muffin tins into the preheated oven and bake for 18 minutes, watching for a rich, golden-brown exterior.
- Once baked, let the mini corn dogs rest in the pan for at least 5 minutes to set their shape.
- Serve these crispy, bite-sized treats warm, accompanied by classic condiments like ketchup or mustard for dipping.
Notes
- Thoroughly grease mini muffin tins with oil or non-stick cooking spray to ensure easy removal of corn dogs.
- Let batter rest for 10 minutes to allow cornmeal to absorb liquid, creating a smoother, more tender texture.
- Replace hot dogs with plant-based sausages or veggie dogs for a meat-free version that still delivers delicious flavor.
- Adjust cayenne pepper level to suit your heat preference, or substitute with paprika for a milder kick.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 30 mg