Mini Corn Dogs Bites (Print)
Juicy hot dogs dipped in honey cornmeal batter and fried crisp for savory, snack-worthy bites.
# Ingredients:
→ Batter
01 -
415 ml buttermilk
02 -
1 large egg
03 -
30 ml honey
04 -
185 g yellow cornmeal
05 -
125 g all-purpose flour
06 -
38 g granulated sugar
07 -
8 g baking powder
08 -
3 g salt
→ Filling
09 -
10 hot dogs, cut into thirds
→ For Frying
10 -
Vegetable oil, for deep frying
# Steps:
01 -
Pour approximately 5 cm of vegetable oil into a deep skillet and heat over medium until the oil reaches 130°C.
02 -
In a small bowl, whisk together buttermilk, egg, and honey until the mixture is homogenous.
03 -
In a separate large bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
04 -
Pour the wet mixture into the bowl of dry ingredients and stir until a smooth, thick batter forms.
05 -
Dip 5-6 hot dog pieces into the batter, ensuring each piece is evenly coated; allow excess batter to drip back.
06 -
Using tongs or a slotted spoon, gently lower the coated hot dogs into the hot oil. Fry in batches for 3-4 minutes, flipping halfway, until golden and crisp. Remove and drain on a cooling rack or paper towel-lined plate.
07 -
Continue battering and frying the remaining hot dog pieces in batches, taking care not to overcrowd the pan.
08 -
Serve the mini corn dog bites warm, accompanied by ketchup or mustard if desired.
# Additional Notes:
01 -
Final calorie and fat values may vary based on oil absorption during frying.