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Beer Battered "Mini" Corn Dogs

Course Main Course, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 16 corn dogs
Author Laurel- SouthernParm

Ingredients

Cooking Ingredients

  • 4 cups vegetable oil
  • 1/2 cup corn meal
  • 1/2 cup flour, all-purpose
  • 1/2 cup beer
  • 1 tbsp honey
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1 package hot dogs
  • 1 egg
  • 16 skewers, sticks

Kitchen Gadgets

  • dutch oven, large cooking pot
  • candy/frying thermometer

Instructions

  1. Place your dutch oven on the stove and add your vegetable oil. Turn on medium heat. Add candy thermometer and allow oil to heat to 350 degrees.

  2. Into a bowl add all dry ingredients (corn meal, flour, salt, sugar & baking powder). Mix with a whisk to combine.

  3. In a small bowl, add egg. Beat it until broken and mixed. Next add in honey and beer. Combine all ingredients.

  4. Pour the wet ingredients into the dry and mix together. (It will form a thick sticky paste). You can either add this paste into a cup or keep in bowl for the next portion, completely your choice.

  5. Cut hot dogs in half and insert stick into each hot dog.

  6. When oil is up to 350 degrees it is time to get cooking. Dip a hot dog into your corn dog paste until completely covered. Knock off an excess liquid then place it into the oil. 

  7.  Cook each corn dog for 2-4 minutes until golden brown. Place corn dog on drying rack to cool down.

  8. Repeat this process until all corn dogs are cooked. Serve & enjoy!