Homemade Mini Corn Dogs

hot dogs

🥗Healthier: chicken sausage

💰Cheaper: homemade sausage

Chicken sausage is lower in fat, while homemade can be more economical.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: polenta

Whole wheat flour adds fiber, while polenta is often less expensive.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil is healthier, while sunflower oil is often cheaper.

Start with flour and add yellow cornmeal, sugar, salt, and baking powder; stir quickly.

In a separate bowl, whisk together whole milk and 1 egg.

Combine the wet ingredients into the dry ingredients and stir to make the batter.

Dry the hot dogs with a paper towel to ensure the batter sticks properly.

Cut each hot dog in half and insert lollipop sticks into them.

Transfer the batter to a tall glass for easier dipping.

Dip each hot dog into the batter, ensuring it is fully coated.

Heat vegetable oil in a deep pot to 350°F (175°C).

Carefully place the battered hot dogs into the hot oil.

Cook until the batter is golden brown, moving them around slightly to avoid overcrowding.

Ensure the oil returns to 350°F between each addition of corn dogs to prevent them from soaking up too much oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens