Name: Easy Homemade Beef Mini Corndogs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 25
Ingredients: 14 oz. beef cocktail wieners (approximately 25 wieners); 4 oz. cheddar cheese; 1 cup all-purpose flour; 1 cup medium grind yellow cornmeal; 1 tablespoon baking powder; 2 tablespoons granulated sugar; ½ teaspoon salt; 2 large eggs; 1 cup milk; Vegetable oil for frying; Wooden toothpicks

Homemade Mini Corndogs are the ultimate crowd-pleaser, bringin extractg a burst of pure joy to any gathering or even just a cozy night in. There’s something undeniably nostalgic and fun about these bite-sized delights. Think carnival days, backyard BBQs, or that satisfying snack that just hits the spot every single time. People absolutely adore them for their perfect balance of crispy, golden batter and savory, tender hot dog. They’re the ideal appetizer, a playful snack for kids, and let’s be honest, a delightful treat for adults too! What truly sets our homemade mini corndogs apart is the incredible ease with which you can recreate that classic fairground taste in your own kitchen, with a few simple, accessible ingredients and a touch of love. Get ready to impress everyone with these perfectly portable and utterly delicious bites!

Ingredients:

14 oz. cocktail wieners (approximately 25 wieners)
4 oz. cheddar cheese
1 cup all-purpose flour
1 cup medium grind yellow cornmeal
1 tablespoon baking powder
2 tablespoons granulated sugar
½ teaspoon salt
2 large eggs
1 cup milk (any kind will work, whole milk will give a richer batter)
Vegetable oil, canola oil, or peanut oil for frying
Wooden toothpicks

Preparing the Wieners and Cheese

Before we dive into the batter, let’s get our wieners prepped. For these homemade mini corndogs, we want to ensure even cooking and a delightful cheesy surprise. Take your 14 oz. of cocktail wieners and pat them dry with a paper towel. This step is important because excess moisture can prevent the batter from adhering properly. Next, take your 4 oz. of cheddar cheese. You can either cut it into small cubes, roughly ½ inch in size, or shred it. If you’re cubing it, make sure the cubes aren’t too large, or they might slide out of the batter. If shredding, a medium shred works best. Now, for the assembly: Insert a toothpick about halfway into one end of each cocktail wiener. Then, carefully skewer one cube or a small bundle of shredded cheddar cheese onto the same toothpick, right next to the wiener. You want the cheese to be nestled snugly against the wiener, but not so far down the toothpick that it will sink completely into the hot oil. Repeat this process for all your wieners and cheese pieces. This creates our mini corndog “centers.”

Making the Cornmeal Batter

Now for the star of the show – the batter! In a medium-sized mixing bowl, combine your dry ingredients. Add 1 cup of all-purpose flour, 1 cup of medium grind yellow cornmeal, 1 tablespoon of baking powder, 2 tablespoons of granulated sugar, and ½ teaspoon of salt. Whisk these ingredients together thoroughly. The baking powder is crucial for creating a light and fluffy batter that will puff up nicely around the wieners. The sugar adds a subtle sweetness that complements the savory sausage and cheese. In a separate, smaller bowl, whisk your 2 large eggs and 1 cup of milk together until well combined. This wet mixture will be incorporated into the dry ingredients. Create a well in the center of your dry ingredients and pour in the egg and milk mixture. Stir gently with a whisk or a fork until just combined. Be careful not to overmix the batter. A few small lumps are perfectly fine and actually preferable, as overmixing can lead to tough corndogs. The batter should be thick enough to coat the back of a spoon, but still pourable. If it seems too thick, you can add a tablespoon or two more milk; if too thin, a tablespoon more flour. The consistency is key for good coating.

Frying the Mini Corndogs

It’s time to bring these beauties to life in the hot oil! You’ll need a deep pot or Dutch oven for frying. Pour enough oil into the pot to reach a depth of at least 2-3 inches. We’re looking for a frying temperature of around 350°F (175°C). You can test the oil by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface. If you have a thermometer, that’s even better for accuracy. Once your oil is at the correct temperature, it’s time to fry in batches. Carefully dip one prepared wiener and cheese skewer into the batter, making sure it’s fully coated. Let any excess batter drip off for a second or two. Gently lower the battered wiener into the hot oil. Don’t overcrowd the pot, as this will lower the oil temperature and result in greasy corndogs. Fry 3-4 at a time, depending on the size of your pot. Fry for about 2-3 minutes per side, or until golden brown and puffed. You’ll see the batter become crispy and a beautiful golden hue.

Draining and Serving

As each batch of mini corndogs finishes frying, carefully remove them from the oil using a slotted spoon or spider strainer. Place them on a wire rack set over a baking sheet lined with paper towels. This allows the excess oil to drain away, ensuring your corndogs are perfectly crispy and not greasy. Allowing them to drain on a wire rack instead of directly on paper towels helps the air circulate, keeping the undersides crisp. While they are still warm, the cheese will be wonderfully gooey, and the exterior will have that classic corndog crunch. If you desire a second crisping or a deeper color, you can briefly return them to the oil for an additional 30 seconds to a minute, but be watchful to prevent burning. This second fry can really enhance the texture. Serve these homemade mini corndogs immediately while they are still hot and the cheese is molten. They are fantastic on their own, but of course, you can serve them with your favorite dipping sauces like ketchup, mustard, or a spicy aioli.

Tips for Success

To ensure you get the best homemade mini corndogs, here are a few extra pointers. Firstly, the temperature of your frying oil is paramount. Too low, and they’ll be greasy; too high, and the batter will burn before the inside is heated through. Use a thermometer if possible, and if not, the “sizzle test” is a good indicator. Secondly, don’t overmix the batter. A few lumps are your friends! Overmixing develops the gluten in the flour, making your corndogs tough. Thirdly, ensure your toothpicks are firmly in place before dipping and frying. A toothpick that comes loose can lead to a messy situation in the hot oil. Fourthly, work in batches. Overcrowding the fryer is a common mistake that leads to suboptimal results. Give each batch enough space to cook evenly. Finally, consider the type of cheese. While cheddar is classic, feel free to experiment with other meltable cheeses like Monterey Jack or a pepper jack for a little heat. Just ensure it’s cut into manageable, bite-sized pieces that will nestle well with the wiener. The goal is a delightful combination of crispy batter, savory wiener, and molten cheese in every bite.

Conclusion:

And there you have it – your very own batch of delicious Homemade Mini Corndogs! This recipe is surprisingly simple and incredibly rewarding, offering a taste of classic fairground fun right in your own kitchen. Whether you’re hosting a party, craving a nostalgic treat, or just looking for a fun cooking project, these mini corndogs are sure to be a hit. They are perfect as appetizers, snacks, or even a playful main course. For serving suggestions, consider a variety of dipping sauces like ketchup, mustard, honey mustard, or even a spicy sriracha mayo. You can also get creative with variations: try adding a pinch of cayenne pepper to the batter for a little heat, or mix in some finely chopped chives for a fresh herb kick. Don’t be afraid to experiment with different types of hot dogs too! We hope you enjoy making and devouring these delightful Homemade Mini Corndogs. Happy cooking!

Frequently Asked Questions:

Can I make these ahead of time?

Yes, you can prepare the batter and even cook the mini corndogs ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer until warm and crispy.

What kind of hot dogs work best for Homemade Mini Corndogs?

You can use your favorite brand of regular-sized hot dogs, cut into smaller pieces. Cocktail wieners also work well and are already bite-sized, simplifying the prep work.

How can I ensure the batter sticks well to the hot dog?

Make sure the hot dog pieces are completely dry before dipping them into the batter. This helps the batter adhere more effectively. Ensure your oil is at the correct temperature before frying; too cool, and the batter might slip off.