Mini Corndoggies Recipe

Name: Mini Corndoggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 7 hot dogs; ½ cup yellow cornmeal; 7 tablespoons all-purpose flour; ½ teaspoon salt; ½ teaspoon baking powder; ½ cup milk; 1 egg, lightly beaten; 1 tablespoon honey; vegetable oil (for deep frying); wooden stick

Servings: persons

7 hot dogs
½ cup yellow cornmeal
7 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup milk
1 egg, lightly beaten
1 tablespoon honey
vegetable oil (for deep frying)
wooden stick

1
Heat oil to 375 degrees.
2
Oil should be 2-3 inches deep.
3
Cut hot dogs into thirds.
4
Stick a small wooden stick in each hot dog.
5
Combine dry ingredients in a small bowl.
6
Combine milk, egg and honey.
7
Add wet ingredients to dry ingredients and whisk until well blended.
8
Pat hot dogs dry with a paper towel.
9
Dip each hot dog in batter and gently lay in the hot oil.
10
I did mine in batches of 4-5 hot dogs at a time.
11
Fry for about 3 minutes each until golden brown.
12
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 hot dogs, ½ cup yellow cornmeal, 7 tablespoons all-purpose flour, ½ teaspoon salt, and more.

Yes, Mini Corndoggies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Corndoggies

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