Homemade Mini Corndogs Recipe
These Homemade Mini Corndogs are perfect bite-sized snacks featuring juicy cocktail wieners stuffed with cheddar cheese, dipped in a crispy cornmeal batter, and fried to golden perfection. Ideal for parties, game days, or a fun appetizer, they are easy to prepare and sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings (approximately 25 mini corndogs) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Sausage and Cheese
- 14 oz. cocktail wieners (~25 wieners)
- 4 oz. cheddar cheese, cut into thick slices about ½ inch long and ⅛ inch thick
- Toothpicks, for securing
Batter
- 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)
For Frying
- Oil for frying (about 2 inches deep)
Instructions
- Prepare the Wieners and Cheese: Cut each cocktail wiener in half lengthwise without slicing completely through, creating a pocket. Cut cheddar cheese into thick slices approximately ½ inch long and ⅛ inch thick. Insert a piece of cheese into each wiener pocket and secure it with a toothpick to keep the cheese inside during frying.
- Make the Batter: In a large bowl, combine 1 cup flour, 1 cup yellow cornmeal, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and ½ teaspoon salt. Add 2 large eggs and 1 cup milk, mixing thoroughly until the batter is smooth and well combined. Set aside to let the batter rest for a moment.
- Heat the Oil: Pour oil into a deep pot to a depth of about 2 inches and heat it over medium heat until it reaches between 325℉ and 350℉, ideal for frying the mini corndogs.
- Batter and Fry: Dip each cheese-stuffed wiener into the batter, allowing any excess batter to drip off. Carefully place the battered wieners into the hot oil, being careful not to overcrowd the pot. Fry each batch for 1-2 minutes or until the batter is golden brown and crispy.
- Drain and Repeat: Remove the cooked mini corndogs from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Continue frying remaining wieners, adjusting the oil temperature as needed.
- Serve: Once all mini corndogs are fried and drained, serve them warm with ketchup and mustard for dipping.
Notes
- Ensure oil temperature remains between 325℉ and 350℉ for optimal frying results and to prevent soggy or burnt batter.
- Do not overcrowd the frying pot to maintain consistent oil temperature and even cooking.
- Use medium grind cornmeal for a crispy texture; fine cornmeal will produce a different crust.
- For a twist, try different cheese varieties like mozzarella or pepper jack.
- Carefully secure cheese with toothpicks to prevent cheese from melting out during frying.
Keywords: mini corndogs, cocktail wieners, cheddar cheese, cornmeal batter, fried snacks, appetizer, party food, easy snack
Find it online: https://reemcook.com/homemade-mini-corndogs-recipe/
