Mini Corn Dogs Beef Franks (Printer-friendly)

Bite-sized golden corn dogs made with juicy beef franks, perfect for quick snacks or gatherings.

# What You'll Need:

→ Corn Dogs

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

→ 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

→ Frying

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

# How to Prepare:

01 - Pat dry the beef franks thoroughly. 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 until well combined.
03 - In a separate bowl, whisk together milk, eggs, and vegetable oil until smooth.
04 - Pour the wet ingredients into the dry ingredients. Mix until just combined to form a thick batter. Do not overmix.
05 - Transfer 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. Allow excess batter to 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 -
  • Everything tastes better on a stick, especially when that stick holds a crispy, golden cornmeal shell around juicy beef
  • These come together faster than you can order delivery, and the homemade taste puts frozen versions to shame
02 -
  • The batter thickens as it sits, which actually helps it cling better to the franks during the dipping process
  • Crowding the pot drops the oil temperature fast, so fry in smaller batches and resist the urge to dump them all in at once
03 -
  • Let the battered franks rest on a wire rack for 30 seconds before frying to help set the coating
  • A splash of honey in the batter adds subtle sweetness that makes people ask what your secret ingredient is

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