Super Bowl Mini Corn Dogs (Printable)
Enjoy bite-sized mini franks enveloped in a crispy, golden cornmeal batter, ideal for any gathering or game day munching.
# What You'll Need:
→ For the Mini Corn Dogs
01 - 24 halal beef or chicken mini franks
02 - 24 wooden toothpicks or small skewers
→ For the Batter
03 - 1 cup yellow cornmeal
04 - 1 cup all-purpose flour
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon baking powder
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
10 - 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
11 - 2 large eggs
12 - 2 tablespoons vegetable oil
→ For Frying
13 - Vegetable oil, for deep frying
# How to Make It:
01 - Gently pat the halal mini franks dry with paper towels to remove excess moisture. Carefully insert a wooden toothpick or small skewer into the end of each frank. Set aside the prepared franks.
02 - In a spacious mixing bowl, thoroughly whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground black pepper until uniformly combined.
03 - In a separate bowl, whisk the buttermilk, large eggs, and vegetable oil until these wet ingredients are fully integrated.
04 - Pour the combined wet ingredients into the bowl containing the dry ingredients. Stir just until the mixture is cohesive and smooth, avoiding overmixing. The batter should maintain a thick consistency.
05 - Transfer the prepared batter into a tall glass or a jar. This will facilitate easier and more consistent dipping of the mini franks.
06 - In a deep pot or Dutch oven, add sufficient vegetable oil for deep frying, ensuring the oil depth is at least 2 inches. Heat the oil over medium-high heat until it reaches a consistent temperature of 350°F (175°C). Use a kitchen thermometer to verify the temperature.
07 - Carefully dip each skewered mini frank into the batter, ensuring it is fully coated. Allow any excess batter to drip off momentarily. Gently lower 4-5 battered franks into the hot oil. Fry, turning occasionally, for approximately 2-3 minutes, or until the corn dogs achieve a golden-brown hue.
08 - Using a slotted spoon, carefully remove the cooked mini corn dogs from the hot oil. Transfer them to a plate lined with paper towels to absorb any residual oil. Repeat the frying process with the remaining mini franks.
09 - Serve the mini corn dogs immediately while warm. They pair wonderfully with ketchup, mustard, or your preferred selection of dipping sauces.
# Expert Advice:
01 -
- It's a guaranteed hit, a genuine crowd-pleaser that disappears faster than you can fry them.
- You get that satisfying crunch and savory interior, far superior to anything pre-made.
02 -
- Getting your oil temperature right is absolutely key; too cool means greasy corn dogs, too hot means burnt outside, raw inside.
- Don't overcrowd the pot when frying; it drops the oil temperature too quickly and results in sad, soggy corn dogs.
03 -
- For an extra crispy coating, try dipping the frank in a thin layer of flour before battering; it helps the batter adhere even better.
- Make sure your mini franks are completely dry before dipping, as any moisture will prevent the batter from sticking and could cause oil splatter.