Try this Easy Mini Corn Dogs recipe, or contribute your own.
- Carbohydrate 344.79790214706 g
- Cholesterol 33.8000000004058 mg
- Fat 17.998143358666 g
- Fiber 16.3564171409116 g
- Protein 34.0281250423581 g
- Saturated Fat 6.94996333764449 g
- Serving Size 1 1 recipe (895g)
- Sodium 14384.5373732212 mg
- Sugar 328.441485006149 g
- Trans Fat 2.13523333708921 g
- Calories 1633 calories
Step-by-step
- Mix together cornmeal, flour, salt, sugar and baking powder.
- Add in eggs and milk and mix until blended.
- Transfer mixture to tall glass or mason jar.
- Preheat oil in a saucepan over medium heat.
- Cut wieners in half.
- Insert skewers into wiener halves and dip in batter until well coated. Rotate to allow excess to drip off.
- Fry corn dogs one or two at a time until lightly browned.
- Drain on paper towels.
Swapping fine yellow cornmeal for stone-ground whole grain changes the batter texture from smooth and cake-like to rustic and structurally dense. Frying failures usually stem from two major errors: oil that is either too hot or too crowded. Maintain vegetable oil at a steady 365 degrees Fahrenheit using a deep-fry thermometer clipped to the side of your saucepan. Lowering the temperature below 350 degrees allows the porous batter to absorb excessive oil before the crust sets, yielding greasy results. Conversely, exceeding 375 degrees burns the exterior cornmeal before the internal wiener reaches serving temperature. Transferring the batter into a tall glass or mason jar creates the necessary depth for complete immersion without requiring a massive volume of oil. Dip each skewered wiener halfway, then rotate slowly to shed excess weight before submerging. Fry only one or two pieces simultaneously to prevent drastic oil temperature drops. Watch for a rich golden-brown hue and listen for the aggressive bubbling to subside slightly as moisture exits the crust, indicating doneness around three minutes of total cooking time. Drain each batch immediately on layered paper towels to preserve crispness. Leftover cooked corn dogs remain safe in an airtight refrigerator container for up to three days. Reheat them on a wire rack inside a 375-degree oven for seven minutes to restore the exterior crunch.
