RECIPES › Mini Corn Dogs

Mini Corn Dogs

Name: Mini Corn Dogs
Prep time: 10 min
Total time: 15 min
Yield: 16-20
Ingredients: 3 cups Krusteaz® Buttermilk Pancake Mix; 1½ cups Yellow cornmeal; 1 Large egg; 2-3 cups Water; 8-10 Hot dogs; 16-20 Sticks (skewers); Canola oil; Ketchup and mustard (optional)

Three Mini Corn Dogs topped with mustard on a plate and served with a small bowl of mustard.

Bring the fun fair experience to your own kitchen with our Mini Corn Dogs recipe. Whether served as a party appetizer or a kid-friendly snack these mini corn dogs are sure to be a crowd-pleaser delivering a nostalgic taste of carnival joy with every bite.

PREP

10 mins

TOTAL TIME

15 mins

SERVINGS

16-20

3 cups Krusteaz® Buttermilk Pancake Mix

1½ cups Yellow cornmeal

1 Large egg

2-3 cups Water

8-10 Hot dogs

16-20 Sticks (skewers)

Canola oil

Ketchup and mustard (optional)

STEP 1

Heat canola oil in a saucepan over medium-high heat to 350°F.

STEP 2

In a bowl, stir together pancake mix, cornmeal, egg, and water, adding more water as needed for the batter to become slightly thick. Pour batter into a tall glass.

STEP 3

Wipe hot dogs dry with a paper towel to help batter stick and cut them in half, width-wise. Insert a stick into each hot dog half, about 2/3 of the way in. Dip the hot dogs into the batter and allow excess to drip off. Carefully place into the oil, flipping until golden brown all over, about 2 to 3 minutes. Place on a paper towel lined plate to drain. Serve warm with ketchup or mustard.

Made with Our

Buttermilk Pancake

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