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Crispy Mini Corn Dogs

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
24 servings
Dinner U.S.
Crispy Mini Corn Dogs
Ingredients
  • 4 hot dogs
  • 1 large egg, beaten
  • 4 tablespoons vegetable oil, divided
  • 2 tablespoons white sugar
  • 1 cup milk
  • 1 teaspoon white vinegar
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 pinch cayenne pepper
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit or 230 degrees Celsius.
2
Cut each hot dog into six equal parts to facilitate easier handling and portioning.
3
To create the batter, combine egg, 2 tablespoons of vegetable oil, sugar, and milk in a mixing bowl. Use a whisk to thoroughly blend the ingredients until they are well combined. Add white vinegar, cornmeal, flour, baking powder, baking soda, kosher salt, and cayenne to the mixture. Whisk vigorously until all the ingredients are fully incorporated and the batter has a relatively thin consistency, but avoid overmixing. Allow the batter to rest for 10 minutes before proceeding with the recipe.
4
In preparation for the next step, lightly grease two 12-cup mini muffin tins with 2 tablespoons of vegetable oil. Fill the prepared muffin cups to a depth of approximately 1/8 inch from the top. Gently place a piece of hot dog in the center of each muffin cup.
5
Bake the hot dog treats in the preheated oven until they are nicely browned, taking around 18 minutes to achieve this. Once cooked, allow the treats to cool for at least 5 minutes before removing them from the muffin tin.