Homemade Mini Corndogs
Delightful and fun, these homemade mini corndogs are easy to make and customizable, perfect for parties and family gatherings.
Ingredients
For the corndogs
- 14 oz cocktail wieners (~25 wieners)
- 4 oz cheddar cheese sliced into thick pieces
- 1 cup all-purpose flour
- 1 cup medium grind yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (any kind)
- 48 oz vegetable oil for frying
- toothpicks for securing cheese in wieners
Instructions
Preparation
- Cut each cocktail wiener in half lengthwise without slicing all the way through to create a pocket.
- Insert a piece of cheddar cheese into each wiener pocket and secure with a toothpick.
- In a large bowl, combine all-purpose flour, cornmeal, baking powder, sugar, salt, eggs, and milk. Mix until smooth.
Frying
- Pour about 2 inches of oil into a deep pot and heat to 325-350°F (165-175°C).
- Dip each stuffed wiener into the batter and allow excess batter to drip off.
- Carefully place battered wieners into the hot oil in batches without overcrowding.
- Fry for 1-2 minutes or until golden brown; then remove with a slotted spoon and drain on a paper towel-lined plate.
- Repeat with remaining batches.
Notes
Serve hot with ketchup and mustard for dipping. To store leftovers, keep in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer for best results.