Mini Corn Dogs


  • 8 large beef hot dogs
  • 8 wooden skewers
  • corn flour for dusting
  • canola oil for deep frying
  • tomato sauce for dipping
  • 1 and 3/4 cups self rising flour
  • 1/4 cup cornmeal
  • 1 egg, lightly beaten
  • 1 tbs oil
  • Cut the hot dogs in half cross ways.
  • Cut the 8 wooden skewers in half and insert one half through each hot dog, leaving some of the skewer sticking out for a handle.
  • Dust the hot dogs with a little corn flour.
  • To make the batter, sift the flour into a large bowl.
  • Stir in the cornmeal and make a well in the center.
  • Gradually combine the egg, oil, and 1 and 1/2 cups of water, whisking to make a smooth lump free batter.
  • Fill a sauce pan or deep fryer, 1/3 full of oil and heat to 350 degrees.
  • Drain off the excess batter from the hot dogs and add the the oil, a few at a time.
  • Cook for 1 to 2 minutes or until golden brown.
  • Remove hot dogs from the oil and drain on paper towels.

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