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Homemade Mini Corndogs Recipe

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4.4 from 2 reviews

Enjoy homemade mini corndogs bursting with flavor! These bite-sized appetizers feature cocktail wieners stuffed with cheddar cheese and coated in a crispy, flavorful cornmeal batter. Ready in just 30 minutes, they’re perfect for parties, snacks, or game day treats.

Ingredients

Main Ingredients

  • 14 oz. cocktail wieners (about 25 wieners)
  • 4 oz. cheddar cheese
  • 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)

Additional Items

  • Oil for frying (about 48 oz. vegetable oil recommended)
  • Toothpicks

Instructions

  1. Prepare the Wieners and Cheese: Cut each cocktail wiener in half lengthwise without cutting all the way through to create a pocket. Then, cut the cheddar cheese into thick slices about ½ inch long and ⅛ inch thick.
  2. Stuff the Wieners: Place a piece of cheddar cheese into each wiener pocket and secure it with a toothpick to hold the cheese in place during frying.
  3. Make the Batter: In a large bowl, combine the all-purpose flour, yellow cornmeal, baking powder, granulated sugar, salt, eggs, and milk. Mix thoroughly until smooth and well combined.
  4. Heat the Oil: Pour about 2 inches of vegetable oil into a deep pot and heat over medium heat until the temperature reaches 325-350°F (163-177°C). Use a thermometer for accuracy.
  5. Batter Dip: Dip each stuffed wiener into the batter, allowing any excess batter to drip off to avoid clumps.
  6. Fry the Mini Corndogs: Carefully place battered wieners into the hot oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until golden and crispy. Adjust heat as necessary to maintain oil temperature.
  7. Drain and Serve: Remove fried corndogs with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
  8. Repeat in Batches: Continue dipping and frying remaining corndogs in batches until all are cooked.
  9. Serve: Offer the mini corndogs warm with ketchup and mustard for dipping.

Notes

  • Use about 48 oz. of vegetable oil to ensure there’s enough for deep frying; adjust amount based on pot size to maintain 2 inches of oil depth.
  • Quaker yellow cornmeal works well for the batter, but any medium grind cornmeal can be used.
  • Maintain oil temperature between 325-350°F during frying to get a crispy crust without greasiness.
  • Be careful not to overcrowd the pot when frying to allow even cooking and crispiness.
  • Use toothpicks to secure cheese inside wieners to prevent leakage during cooking.

Find it online: https://bitezly.com/homemade-mini-corndogs-recipe/