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+ servings

Mini Corn Dogs

The Starving Chef
Make mouthwatering mini corn dogs with a crispy golden coating and juicy hot dogs inside.
Prep Time 15 minutes
Cook Time 15 minutes
Cooking in Batches 5 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American, Finger Food, Quick & Easy
Servings 24 mini dogs

Ingredients
  

  • 1 package Lit'l Smokies
  • 1 cup Jiffy corn muffin mix
  • 2 eggs
  • 1 ¼ cup flour
  • 1 cup milk
  • 1 tablespoon baking soda
  • 1 tablespoon sugar
  • 2 cups vegetable oil for frying
  • mustard for serving

Instructions
 

  • Preheat a deep fryer or skillet filled with 2 cups of vegetable oil to 375°F.
  • In a small bowl, whisk together the Jiffy corn muffin mix, eggs, flour, sugar, and baking soda. Pour in the milk and stir until combined. The mixture will be chunky.
  • Skewer a mini hot dog and dip it in the batter. Be sure to evenly cover the hot dog so no skin is showing.
  • Using a fork or similar utensil, slide the battered hot dog off the skewer and into the hot oil. Repeat with the remaining hot dogs.
  • Deep fry the corn dogs for 3-5 minutes, rotating occasionally until golden brown on all sides. Serve hot with a side of mustard. Enjoy!
Keyword corn bread, deep fried, hot dogs
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