Easy Homemade Mini Corn Dogs
A quick-fix cornmeal batter, made with just a handful of fridge and pantry staples, comes together in minutes. Then it’s time to choose your hot dog (or cocktail weenie!) and grab the skewers, which can be lollipop sticks or Popsicle sticks.
Bypass the freezer aisle and whip up a DIY recipe for Easy Homemade Mini Corn Dogs perfect for dipping and dunking!
Red food basket filled with Easy Homemade Mini Corn Dogs next to small ramekins with ketchup and mustard
The humble hot dog can be many a wondrous snack, especially when it goes beyond the bun. While Everything Puff Pastry Pigs In a Blanket have been a mealtime game-changer around here, it was time to tackle a DIY spin on a deep-fried delicacy I grew up eating regularly while making the rounds at mall food courts: corn dogs!
Glass bowl containing corn dog batter
The setup couldn’t be more simple for this snack-sized spin on homemade corn dogs.
Cutting board with row of hot dogs on sticks next to bowl with batter
Coat the halved hot dogs in the cornmeal batter then dunk them in boiling oil to see the cornmeal crust come to life. It puffs up perfectly around the hot dogs, creating the ultimate snack-on-a-stick.
Ingredients
- 1 tbsp vegetable oil
- 20g butter
- 6 onions, thinly sliced
- 1 tbsp caster sugar
- 1 tbsp wholegrain mustard
- 560g jar hot dogs
- 4 white hot dog rolls
- 40g mature Cheddar, grated
- 180g pack coleslaw
Instructions:
Heat the oil and butter in a frying pan over a medium heat, add the onions and fry for 20 mins, stirring occasionally until very soft.
Increase the heat and stir through the sugar and mustard and cook for 5 mins until lightly caramelised. Season to taste with salt and black pepper.
Meanwhile, cook the hot dogs according to packet instructions.
Cut open the rolls and fill with the hot dogs topped with the onions and a sprinkle of cheese. Serve with the coleslaw on the side.
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