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Mini Corn Dogs with Cheddar

Mini Corn Dogs with Cheddar

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  • Author: Lina
  • Total Time: 30 minutes
  • Yield: 24 mini corn dogs
  • Diet: Gluten Free (if gluten-free flour and cornmeal are used)

Description

Mini Corn Dogs with Cheddar are perfectly crispy, bite-sized snacks combining the nostalgic charm of classic corn dogs with rich, melty cheddar cheese. Easy to make and ideal for parties, game days, or cozy nights, these mini corn dogs offer a golden, crunchy coating that locks in juicy sausage and gooey cheese, delivering a fun and irresistible cheesy twist on a classic favorite.

Ingredients

Sausages and Cheese

  • Bite-size cocktail sausages or regular hot dogs cut into small pieces
  • Sharp cheddar cheese cut into small cubes

Batter

  • Cornmeal
  • All-purpose flour
  • Baking powder
  • Sugar
  • Salt
  • Milk
  • Egg

Frying

  • Vegetable oil (for frying, choose one with a high smoke point)

Instructions

  1. Prep the Sausages and Cheese: Cut your hot dogs into small bite-sized pieces, then cut cheddar cheese into similar-sized cubes. Select slightly firmer cheddar to prevent cheese from completely oozing out during frying.
  2. Assemble the Mini Corn Dogs: Using toothpicks or small skewers, carefully impale a piece of cheddar cheese followed by a hot dog piece, or sandwich the cheese between two smaller hot dog pieces for extra cheesy bites, ensuring a perfect cheese-to-sausage ratio.
  3. Make the Cornmeal Batter: In a bowl, whisk together cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, combine the egg and milk, then stir the wet ingredients into the dry until just combined to keep the batter light; avoid overmixing.
  4. Heat Oil for Frying: Pour vegetable oil into a deep pot or fryer to about 2 inches deep and heat to 350°F (175°C). Maintaining this temperature is key for a crispy, golden crust without sogginess or grease.
  5. Coat and Fry Mini Corn Dogs: Dip each assembled sausage and cheddar piece into the batter, letting excess drip off, then gently drop into hot oil. Fry in batches for 2-3 minutes or until golden brown, turning occasionally to cook evenly.
  6. Drain and Serve: Remove mini corn dogs with a slotted spoon, let excess oil drain on paper towels, and serve warm to enjoy the gooey cheddar and crispy cornmeal crust combination.

Notes

  • Chill the cheddar cubes until right before assembly to prevent rapid melting during frying.
  • Maintain oil temperature at 350°F using a thermometer to avoid greasy or burnt corn dogs.
  • Use fresh, clean oil for the crispiest results and best flavor.
  • Stir the batter just until combined to keep the coating light and crisp, not dense.
  • Work quickly as the batter thickens fast; dip and fry promptly for a smooth crust.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 2 mini corn dogs
  • Calories: 180
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 40mg

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Find it online: https://delectablemeal.com/mini-corn-dogs-with-cheddar/