Mini Homemade Corn Dogs

Step 1

Preheat peanut oil in a deep fryer or dutch oven (with the oil 4 inches up the side of the pan) to 350°F.

Step 2

Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.

Step 3

Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.

Step 4

In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.

Step 5

In another bowl whisk together the milk, melted butter, and egg.

Step 6

Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.

Step 7

Pour the batter into a cup.

Step 8

Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated.

Step 9

Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.

Step 10

Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.

Step 11

Place the corn dogs on a paper-towel-lined plate to absorb any excess oil.

Step 12

Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.