About this recipe

Crispy, golden mini corn dogs made from scratch with a sweet cornmeal batter wrapped around bite-sized hot dogs. A classic kid-friendly favorite that's fun to make and even more fun to eat — perfect for parties, game days, or a quick weeknight dinner the whole family will love.

Instructions

1. 1

   Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 3 inches. Heat over ^[medium-high heat] until the oil reaches ![350°F] on a deep-fry thermometer. While the oil heats, pat the cocktail wieners completely dry with paper towel — this helps the batter stick. Thread each wiener onto a bamboo skewer or toothpick.

2. 2

   In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Add the milk, beaten egg, and melted butter, and stir until a smooth, thick batter forms. The batter should be thick enough to coat the back of a spoon — if it seems too thin, add 1–2 tablespoons more all-purpose flour. Transfer the batter to a tall, narrow glass (Large) or jar for easier dipping.

3. 3

   Working in batches of 6–8, dip each skewered wiener into the batter, letting any excess drip off, then carefully lower it into the hot oil. Fry for 2–3 minutes, turning occasionally with tongs, until the batter is deep golden brown and cooked through. Use tongs to transfer to a paper towel-lined baking sheet to drain. Allow the oil to return to ![350°F] between batches.

4. 4

   Arrange the mini corn dogs on a platter and serve immediately while hot and crispy. Set out small bowls of yellow mustard and ketchup for dipping. Enjoy right away for the best texture — the batter is crispiest fresh out of the oil.