Mini Corn Dogs

Mini Corn Dogs

by Angie Barrett June-2-2012


6 hot dogs, cooked

1 cup flour, plus extra for dusting

1 cup cornmeal

2 tablespoons sugar

1 teaspoon paprika

Dash of salt and pepper

1 egg

1 cup milk


*I used a deep fryer for these, but you could carefully fry these in a pot of oil on the stove*


Heat the oil to 350F.

In a large bowl combine flour, cornmeal, sugar, paprika, salt and pepper. Whisk together. 

In a small bowl whisk, egg and milk together. Pour into flour mixture. Stir to combine. Batter will be thick. If to thick add a little milk. If to thin add a little more cornmeal. 

Cut each hot dog into 3 pieces. Pour a little flour onto a plate and roll the hot dogs around in the flour. *This will help the batter stick to the hot dog*

Dip the hot dog pieces into the batter, then place them into the fryer. Work in small batches, I did 3-4 at a time. 

Fry for 3-4 minutes. Remove with a slotted spoon, and lay on a paper towel lined plate. 

Continue until all mini corn dogs are finished. 

Yields: 18 mini corn dogs