I hope you all had a beautiful Independence Day weekend! We stayed in town since we already have a rather substantial road trip coming up (ha!). Over the weekend we had the pleasure of sharing an evening with some friends for BBQ and a fire. Everyone brought a dish and I wanted something quintessentially summer and, ‘Merica. 😉
Looking in our fridge, I spied a package of hot dogs and I just knew that we “needed” mini corn dogs. Who doesn’t need a mini corn dog in the summer? Well, a lot of people I’m sure. Honestly, it’s been years since I’ve eaten one, but there’s a comfort in seeing them at fairs and festivals. They’re a relic of childhood, warm summer days, and riding bikes outside in circles so you stayed within sight of the front window. But if you’re going to make them at home, they’d better be amazing and better than some frozen something you buy in a box from the freezer section at the store.
Since we were sharing at a party, minis seemed like a better idea. I thought about using toothpicks as sticks or cutting skewers, but the look wasn’t quite right. I would absolutely use a skewer if you choose to make these as full size corn dogs. There is no other way to do it.
I’m in love with the batter! The little hint of garlic, subtle sweetness, cornmeal texture all play together so nicely. I need to find ways to use this batter again since, as you may have realized, fun fair food isn’t exactly a staple at the Godmother’s. Although given the upcoming series on churros, we are apparently having a minor infatuation…
Variation: I did attempt a bacon wrapped variation, but we preferred the original. If you would like to add bacon, wrap the dogs and cook the bacon around them, either in a skillet (pictured) or in an oven (place in the cold oven, heat to 400 F, watch closely). I had to skewer these with a toothpick for dipping and frying to hold the bacon in place.
- 1 pound hot dogs (12 franks cut into quarters)
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 egg
- 1 and 1/4 cups milk
- 4 cups vegetable oil for frying
- Cut hot dogs into quarters, pat dry, and set aside.
- Heat the vegetable oil over medium heat.
- While the oil is heating, combine the dry ingredients in a bowl. Make a well and add the milk and egg. Stir until smooth.
- Using a pair of tongs, dip the hot dogs in the mixture, coat well and shake off the excess.
- Drop corn dogs in the hot oil and cook until you've reached desired brown color, about 3-4 minutes.
- Drain corn dogs on a paper towel and serve warm with your favorite dipping sauce.
This post updated with new photos June 2015 as part of the #ThrowbackThursday photography project. 😉