Mini Corndogs (without cornmeal) | Easy Recipe

hot dogs

🥗Healthier: turkey or chicken sausage

💰Cheaper: homemade sausage

Turkey or chicken sausage reduces fat while maintaining flavor.

cornmeal

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil has a neutral flavor and is often less expensive.

Prepare skewers by cutting hot dogs in half and inserting each half onto a skewer.

In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, sugar, and salt.

In another bowl, whisk together milk and eggs until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix.

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

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

Carefully lower the coated hot dogs into the hot oil, frying a few at a time until golden brown, about 3-4 minutes.

Remove from oil and drain on paper towels.

Serve warm with mustard and ketchup on the side.

Cooking Techniques

Spice Level:

Allergens