These mini corn dogs are my all time favorite when it comes to making sausage related cuisine. They are not only simple to make, but they are absolutely delicious! They are also kid friendly snacks that are budget friendly!
My little boy is a huge fan of sausages and I tell you, one of his favorite meal is corndogs.
I am assuming you are not new to this appetizer. You must have seen it on Goggle, YouTube, or even eaten it. If this is however your first time coming across this, don’t worry, you will definitely enjoy it!
Corn dog originally originated from the United States. It is simply sausages on a kebab stick that has been coated with thick batter of cornmeal/flour or even pancake powder/flour which has been deep fried.
Is cornflour and cornmeal the same? They are both made from milled dried corn, but their texture isn’t the same. Corn flour is finely ground, while Cornmeal is coarsely grounded. But you definitely can substitute one for another in this recipe.
How does it taste like? It majorly taste like whatever kind of sausages you use in making them and also your batter type. Hence I strongly advice you use sausages that you like. I love chicken sausages alot, so you already have a hint of the sausage I used lol.
Mini corn dogs are also known as Korean hotdogs, corn puppies, corn dog nuggets.
Can I make the non-mini version? Definitely yes! Just leave out the cutting part of the sausages and proceed with the recipe. But hey, the mini version is the fun part for me! And also, if you make appetizers for events, you might want to consider making these mini versions as they look more attractive and can be easily picked.
Looking at the picture above, you will notice some mini corn dogs are coated, and others are not. So what’s the difference? The coated versions are crunchier! And of cause feel free to leave the coating out if you want.
What temperature do you need to fry mini corndogs at? 365 degrees F. If you don’t have a thermometer, you can still make this treats. Just fry on medium to low heat.
Another fun part to these mini Korean hot dog is that the skewers are not limited to kebab sticks alone. You can use lollipop sticks, and Popsicle sticks.
- Sterilize your sticks. Most especially if using bamboo skewer. This will disinfect it and also make the stick a little bit soft so it can be easily inserted into the sausages. I added a teaspoon of distilled white vinegar to my water, cut my skewer sticks into halves, placed them into the water, and set it aside for 10 minutes. If using lollipop or popsicle sticks, just wash them with water.
- Make sure your batter has no lumps. Mix up your batter well with a whisk.
- Don’t be tempted to add extra milk/water to thin the batter. The batter has to be thick so it can coat your sausages well.
- Pour batter into a deep cup. This also helps you in coating your sausages well.
- Refrigerate your batter for 10 minutes. Refrigerating the batter will make it cling perfectly to the sausages. Alternatively, you can coat your corn dog slightly with flour just before dipping into the batter. I however prefer to refrigerate my batter.
- Insert your sticks well into your sausages. If you don’t the sausages might pull away from the stick and fall into your batter while coating. Also you shouldn’t insert the skewers to the point of them becoming visible at the other end of the sausages.
- When coating, shake off the excess batter from the sausages by tapping the skewers against your cup. You want a beautiful roundish look for your mini corn dogs. If you don’t, shake off the excess batter, you will end up with funny looking shapes.
- For the breadcrumbs, you can season it slightly with mixed herbs, parsley, grounded chili pepper, or black pepper. This is to give your corn dogs a more unique taste.
- Break your kebab sticks in halves, place them in a bowl, add water and a teaspoon of distilled white vinegar and set aside for 10 minutes.
- Get a saucepan or grill pan, place on a low heat, brush the pan with butter (this could be salted or unsalted butter). Place your sausages on it and allow to saute for about 10 minutes. Stir occasionally so all parts are evenly sauteed. Remove from heat and set aside to cool.
- Next, in a mixing bowl, add your flour, cornflour/cornstarch, sugar, baking powder, and salt. Stir well to combine. Create a whole in the middle of your flour mixture, add in your milk and eggs. Whisk batter well till there are no lumps.
- Pour batter into a deep cup and refrigerate for about 10 minutes. If you don’t want to refrigerate the batter, slightly coat the sausages in little flour just before dipping into the batter.
- Next get your sausages, cut into halves, insert the skewers into them.
- Place a pan on low-medium heat, add your oil and allow it pre-heat.
- Now if you want to coat some with breadcrumbs, here’s the time to make that decision. For the ones without bread crumbs, deep the sausages into the batter, shake off the excess batter. You just want the thick batter thinly coating the sausages. Now deep fry.
- Remember to stir occasionally to have a uniform golden brown color. Do not overcrowd your pan. Also fry on low-medium heat.
- For the coated bread crumbs version, first coat with the batter, shake off the excess, then coat in bread crumbs and deep fry. These ones tend to brown quickly ‘cos of the bread crumbs. So reduce the heat of your cooking gas so that the coated sausages are well fried.
- Transfer the mini corn dogs to strainer or mesh with layers of paper towel to strain out excess oil.