Mini corn dogs beef franks (Print)

Golden bite-sized corn dogs featuring juicy beef franks, ideal for game day or easy appetizers.

# What You Need:

→ For the Corn Dogs

01 - 8 beef franks, cut into thirds (24 pieces)
02 - 24 wooden toothpicks or mini skewers

→ For the Batter

03 - 1 cup (120 g) yellow cornmeal
04 - 1 cup (125 g) all-purpose flour
05 - 2 tbsp (25 g) granulated sugar
06 - 1 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1 cup (240 ml) whole milk
11 - 2 large eggs
12 - 2 tbsp (30 ml) vegetable oil

→ For Frying

13 - 4 cups (1 L) vegetable oil, for deep frying

# How to Make:

01 - Pat dry the beef franks and insert a toothpick or mini skewer into each piece. Set aside.
02 - In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper.
03 - In a separate bowl, whisk together milk, eggs, and vegetable oil.
04 - Pour the wet ingredients into the dry ingredients and mix until just combined to form a thick batter.
05 - Pour the batter into a tall glass for easy dipping.
06 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
07 - Dip each beef frank piece into the batter, coating it completely. Let excess batter drip off.
08 - Carefully lower the battered franks into the hot oil. Fry in batches for 2–3 minutes, turning occasionally, until golden brown and crisp.
09 - Remove with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauces.

# Expert Advice:

01 -
  • The batter creates that irresistible crunch while keeping the juicy franks inside perfectly steamed
  • They reheat surprisingly well, which means you can make them ahead and still impress your guests
02 -
  • Overcrowding the oil drops the temperature fast and you end up with greasy, soggy corn dogs instead of crispy ones
  • Pouring the batter into a tall glass instead of dipping from a bowl makes the process so much less messy
03 -
  • Insert the toothpicks before dipping so the batter seals around them and they stay secure during frying
  • Let the fried mini corn dogs drain on a wire rack over paper towels instead of directly on paper towels to keep the bottoms from getting soggy

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