📝 About This Recipe
Step right up to the ultimate fairground treat, reimagined for your home kitchen with a gourmet twist. These bite-sized delights feature juicy cocktail franks enveloped in a crisp, golden-brown cornmeal batter sweetened with a touch of honey and tang of buttermilk. Perfectly portable and irresistibly crunchy, they capture the nostalgic essence of American boardwalks while delivering a superior homemade flavor that puts the frozen variety to shame.
🥗 Ingredients
The Hot Dogs
- 24 pieces Beef Cocktail Franks (or standard hot dogs cut into thirds)
- 1/4 cup Cornstarch (for dusting the meat)
The Batter
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1 cup All-purpose Flour (sifted)
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 cup Buttermilk (shaken well)
- 1 large Egg (at room temperature)
- 2 tablespoons Honey (clover or wildflower)
- 2 tablespoons Melted Butter (slightly cooled)
- 1/8 teaspoon Cayenne Pepper (optional, for a subtle kick)
For Frying
- 1 quart Vegetable Oil (or enough for 3 inches of depth)
👨🍳 Instructions
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1
Thoroughly pat the cocktail franks dry with paper towels. Any moisture on the surface will prevent the batter from sticking properly.
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2
Insert a wooden skewer or sturdy toothpick into the end of each frank, pushing it about halfway through. Set aside on a baking sheet.
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3
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cayenne pepper until well combined.
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4
In a separate medium bowl, whisk the buttermilk, egg, honey, and melted butter until smooth.
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5
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined; a few small lumps are fine. Do not overmix.
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6
Pour the batter into a tall, narrow glass or mason jar. This makes dipping the mini dogs much easier and ensures an even coating.
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7
In a heavy-bottomed pot or Dutch oven, heat 3 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature accurately.
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8
Lightly dust each skewered frank in cornstarch, shaking off the excess. This acts as a 'primer' for the batter.
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9
Holding the skewer, dip one frank into the batter jar, swirling slightly to coat it completely up to the base of the stick.
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10
Slowly lift the frank out, letting the excess batter drip off for a second, then immediately and carefully lower it into the hot oil.
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11
Fry 4-5 mini dogs at a time to avoid crowding the pot. Use tongs to rotate them occasionally so they brown evenly.
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12
Cook for 2-3 minutes until the exterior is a deep golden brown and the batter is cooked through.
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13
Remove with a slotted spoon and drain on a wire rack set over a paper-towel-lined baking sheet to keep the bottoms from getting soggy.
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14
Allow the mini corn dogs to cool for 2 minutes before serving—the centers will be very hot!
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the batter will be greasy, and if too hot, the outside will burn before the inside cooks. If the batter feels too thick to dip, add buttermilk one tablespoon at a time until it reaches a heavy cream consistency. For a gluten-free version, swap the flour for a 1-to-1 gluten-free baking blend and ensure your cornmeal is certified GF. Keep the finished corn dogs warm in a 200°F oven while you finish frying the remaining batches. For an extra smooth finish, let the batter rest for 10 minutes before dipping to allow the cornmeal to hydrate.
🍽️ Serving Suggestions
Serve with a side of spicy honey mustard or a classic smoky BBQ sauce for dipping. Pair with a cold, crisp Lager or a tall glass of fresh-squeezed lemonade. Accompany with vinegar-based coleslaw to cut through the richness of the fried batter. Add a pile of sweet potato fries or thick-cut onion rings for a full 'fast food' experience. Offer a 'fancy' dipping trio of truffle mayo, sriracha ketchup, and maple syrup.