Corn dogs are one of my favorite childhood snacks. I have the best memories going to the mall with my mom and getting one of those golden brown coated franks, and smothering it in a pool of ketchup. So, naturally, I had to recreate them in my own kitchen, and I bet you didn't know they were this easy to make!
If you're a fan of my site, I bet it is no surprise that I made mine mini ;) I think the are just so much more fun to serve that way, and it makes the perfect for parties, or packing in a lunch. My secret for making these perfect every time is using buttermilk pancake mix for the base of the golden fried batter to dip the hot dogs into, so I’ve partnered with Krusteaz today to make these using their buttermilk pancake mix, to make this super simple to whip together.
Here's a little look at my setup... Skewer. Dip. Fry. Drain. Repeat.
Tip: wipe the hot dogs dry with a paper towel to help the batter stick! Cut them in half, widthwise if you want to make minis like I did. I’m using beef franks, but you can use turkey dogs, veggie dogs, whatever you like. Then, skewer them with some lollipop sticks I got these at my local crafts store in the candy making aisle, but you can use chop sticks or wooden skewers or whatever you can find.
I like to pour the batter into a tall narrow cup so it makes these easier to coat the entire hot dog!
Fry them in hot oil, until they are nice and golden brown all over. It only takes a few minutes, so keep an eye on 'em.
Serve with ketchup and mustard.
Dig in and enjoy!
Mini Corn Dogs
Yield: 16-24 mini corn dogs
- 3 cups Krusteaz Buttermilk Pancake Mix
- 1 1/2 cups yellow corn meal
- 1 large egg
- 2-3 cups water
- hot dogs
- vegetable oil, for frying
- ketchup and mustard, for serving
Heat canola oil in a saucepan over medium-high heat to 350 degrees F.
In a bowl, stir together the pancake mix, cornmeal, egg, and water, adding more water as needed for the batter to become slightly thick. Pour batter into a tall glass.
Wipe the hot dogs dry with a paper towel to help the batter stick and cut them in half, widthwise. Insert a stick into each hot dog half, about 2/3 of the way in. Dip the hot dogs into the batter and allow excess to drip off. Carefully place into the oil, flipping until golden brown all over, about 2 to 3 minutes. Place on a paper towel lined plate to drain. Serve warm with ketchup or mustard.