These Mini Homemade Corn Dogs are perfectly crunchy on the outside and tender on the inside. A fun lunch or dinner for kids and the whole family alike!
Preheat peanut oil in a deep fryer or dutch oven (with the oil 4 inches up the side of the pan) to 350°F.
Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.
In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
In another bowl whisk together the milk, melted butter, and egg.
Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
Pour the batter into a cup.
Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated.
Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
Place the corn dogs on a paper-towel-lined plate to absorb any excess oil.
Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Notes
These can be made into whole corn dogs.
You can use other seasonings in the batter, see above for ideas.