These are these easiest corn dogs you will ever make! The perfect recipe for kids, these corn dogs make great game-day appetizers or a quick dinner. All you need to make these mini corn dog bites is a simple cornmeal batter, some hot dogs and a pot of hot oil.
Anthony has been talking about corn dogs a lot lately. I’m not sure where he heard it from, but I wanted to make him corn dogs. So, I looked in the pantry, and realized I had everything I need to make him this special treat, and started cooking. Like most kids, Anthony likes things that are bite size, so I decided to make Mini Corn Dog Bites instead of traditional corn dogs on a stick. When I was a kid I would eat these things by the boxful, they were my favorite go-to after school snack. This recipe freezes great, so cook up a batch, and toss them in the freezer for your kids as an easy after school snack.
Alright, so lets make some corn dogs. First things first, gather your ingredients;
1 8-ct package hot dogs
3/4 cup cornmeal
3/4 cup all-purpose flour
3 tsp baking powder
2 tsp salt
1 tsp black pepper
2 tsp paprika
2 tbsp white sugar
1 large egg
3/4 cup milk or cream
vegetable oil to fry
In a large skillet, heat vegetable oil over medium-high heat.
Cut hot dogs into bite sized pieces. I cut mine into 4 pieces each. I find that this was the best size for Anthony to pop into his mouth easily in one bite. At this point you could also leave your hotdog whole or cut them in half or thirds and place a stick in the middle, to make traditional corn dogs.
Next, in a large bowl, combine flour, cornmeal, baking powder, salt, black pepper, paprika and sugar.
Now, mix the milk and egg together and beat until combined. Pour into flour and cornmeal mixture, and stir until there are no more lumps. If you want, add a little hot sauce to kick it up a notch! Working in batches add cut hot dogs to batter and stir to combine.
Batter your corn dogs in batches
Make sure hot dogs are fully dredged in batter, and drop into the skillet 5-6 at a time and cook turning with tongs or a slotted spoon until evenly golden brown and delicious – about 2 minutes.
When your corn dog bites are dredged properly, the batter will stick to the hot dog like this. Shake off any excess batter before frying.
Keep your corn dogs moving to make sure that they get evenly crispy!
Transfer mini corn dog bites to a paper towel lined plate, and season with salt.
No paper towels? Use coffee filters instead! I think they work even better!
Serve immediately with ketchup or mustard, or both. If you don’t end up eating them all yourself before serving your kids or family.
If you’re not going to eat them all, freeze in a single layer on a sheet tray for 2-3 hours, and then transfer to a labeled ziplock bag. To reheat, pop in the microwave for 1 1/2 to 2 minutes.
Corn dogs bring back a lot of memories for me. I like mine with ketchup and mustard, and extra crispy! How do you like yours?
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