Mini Corn Dogs Beef Franks (Printable)

Bite-sized golden corn dogs featuring juicy beef franks, ideal for snacks or game day.

# What You'll 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

# Directions:

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 -
  • They're nostalgic carnival food made right in your kitchen
  • The bite size means everyone can try without committing to a whole corn dog
  • The cornmeal batter stays crispy for hours, unlike other fried foods
02 -
  • If your batter is too thick to dip, add another tablespoon of milk, but only if absolutely necessary
  • Overcrowding the oil drops the temperature fast and makes soggy corn dogs, work in small batches
  • Let the battered franks drip for exactly 5 seconds before frying, not longer or the coating slides off
03 -
  • Use a tall glass for dipping to coat evenly without making a mess
  • Pat the franks extremely dry or the batter slides right off in the oil

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