Description
These Homemade Mini Corndogs are a delightful snack featuring cocktail wieners stuffed with cheddar cheese, coated in a crispy cornmeal batter, and deep-fried to golden perfection. Perfect for parties, game days, or anytime you’re craving a savory treat with a cheesy twist.
Ingredients
Scale
Mini Corndogs
- 14 oz. cocktail wieners (approximately 25 wieners)
- 4 oz. cheddar cheese
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)
Additional Items
- Oil for frying (about 48 oz. vegetable oil recommended)
- Toothpicks
Instructions
- Prepare the Wieners: Cut each cocktail wiener lengthwise halfway through without splitting completely. This creates a pocket for the cheese.
- Slice the Cheese: Cut the cheddar cheese into slices about ½ inch long and ⅛ inch thick to fit inside the wieners.
- Stuff the Wieners: Insert a cheese slice into the slit of each wiener and secure them using toothpicks. Set aside on a plate.
- Make the Batter: In a large bowl, combine the all-purpose flour, yellow cornmeal, baking powder, sugar, salt, eggs, and milk. Mix thoroughly until smooth. Set aside.
- Heat the Oil: Pour about 2 inches of oil into a deep pot and heat over medium heat until the oil reaches 325-350°F (163-177°C). Use a thermometer for accuracy.
- Batter the Wieners: Dip each stuffed wiener into the batter, allowing any excess to drip off.
- Fry the Mini Corndogs: Carefully place the battered wieners into the hot oil in batches, ensuring not to overcrowd the pot. Fry each batch for 1-2 minutes until golden brown and crispy.
- Drain and Serve: Remove the fried corndogs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat frying with remaining wieners, adjusting oil temperature as needed.
- Serve: Serve warm with ketchup and mustard for dipping.
Notes
- Approximately 48 oz. of vegetable oil is used for frying; a larger pot requires more oil to maintain the necessary depth.
- Quaker yellow cornmeal works well for the batter, providing a medium grind texture.
- Maintain oil temperature between 325-350°F for optimal frying results and to avoid greasy corndogs.
- Be careful not to overfill the frying pot to prevent oil spills and uneven cooking.
Nutrition
- Serving Size: 3 mini corndogs
- Calories: 290
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg
