Mini Corn Dogs Beef Franks (Print)
Juicy beef franks coated in golden cornmeal batter, fried to crispy perfection.
# What You Need:
→ For the Mini Corn Dogs
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→ For Serving
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# How to Make:
01 - Pat the beef franks dry with paper towels. Insert a wooden skewer or toothpick into each piece, leaving enough to hold as a handle. Set aside.
02 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and black pepper.
03 - In a separate bowl, whisk the milk, eggs, and melted butter until well combined.
04 - Add the wet ingredients to the dry ingredients and mix until a smooth, thick batter forms.
05 - Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F.
06 - Pour the batter into a tall glass or jar for easy dipping.
07 - Working in batches, dip each skewered frank piece into the batter to coat completely, then carefully place into the hot oil.
08 - Fry for 2-3 minutes, turning as needed, until golden brown and crisp.
09 - Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm with yellow mustard for dipping.
# Expert Advice:
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- The batter creates this impossibly crispy shell that shatters when you bite through to the juicy beef frank inside
- They disappear faster than you can fry them, so consider doubling the batch if you are feeding a crowd
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- Overcrowding the pot drops the oil temperature dramatically, resulting in soggy, greasy corn dogs
- Letting the battered franks rest for a few seconds before frying helps the coating set slightly and prevents bare spots
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- Insert skewers before battering for better control and less mess
- Pat the cooked corn dogs gently with fresh paper towels right before serving for maximum crunch