📝 About This Recipe
Capture the nostalgic magic of the boardwalk with these perfectly golden, bite-sized delights. Each miniature frankfurter is enveloped in a honey-kissed, buttermilk cornmeal batter that fries up into a crisp, airy shell with a tender crumb. These are the ultimate crowd-pleasers, offering a sophisticated yet playful twist on a classic American comfort food that bridges the gap between childhood memory and gourmet appetizer.
🥗 Ingredients
The Batter
- 1 cup Yellow Cornmeal (fine ground preferred)
- 1 cup All-Purpose Flour (sifted)
- 1/4 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 1/4 teaspoon Kosher Salt
- 1 cup Buttermilk (cold)
- 1 Large Egg (beaten)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Vegetable Oil (for the batter)
The Dogs & Frying
- 24-30 pieces Cocktail Frankfurters (or 8 full-sized hot dogs cut into thirds)
- 1/4 cup Cornstarch (for dredging)
- 1 quart Neutral Frying Oil (Canola, Peanut, or Vegetable oil)
- 30 pieces Wooden Skewers (4-inch appetizer picks)
Smoky Maple Mustard Dip
- 1/2 cup Yellow Mustard
- 2 tablespoons Maple Syrup (pure grade A)
- 1/2 teaspoon Smoked Paprika
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until thoroughly combined.
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2
In a separate medium bowl or large measuring jug, whisk together the cold buttermilk, beaten egg, honey, and 1 tablespoon of vegetable oil.
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3
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined; do not overmix, as a few small lumps help create a tender texture.
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4
Pour the batter into a tall, narrow glass or Mason jar. This makes dipping the mini dogs much cleaner and ensures an even coating. Let the batter rest for 10 minutes.
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5
While the batter rests, pat the cocktail frankfurters completely dry with paper towels. Any moisture on the surface will cause the batter to slip off during frying.
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6
Insert a wooden skewer into each frankfurter, pushing it about two-thirds of the way through.
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7
Lightly dredge each frankfurter in cornstarch, shaking off any excess. This acts as a 'primer' to help the batter adhere to the meat.
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8
In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
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9
Dip a skewered frankfurter into the batter, swirling it slightly to coat all the way to the top. Lift it straight up and let the excess drip off for a second.
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10
Carefully lower the coated dog into the hot oil. Fry in batches of 5-6 to avoid crowding the pot, which would drop the oil temperature.
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11
Fry for 2-3 minutes, using tongs to gently rotate them, until they are a deep golden brown on all sides.
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12
Remove with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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13
While the dogs cool slightly, whisk together the mustard, maple syrup, and smoked paprika in a small ramekin for the dipping sauce.
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14
Serve immediately while the centers are hot and the crust is crunchy.
💡 Chef's Tips
Always pat the hot dogs bone-dry; moisture is the enemy of a perfect corn dog coating. Use a tall glass for dipping to get that signature smooth, cylindrical look without messy drips. Keep your oil temperature consistent at 350°F; if it's too low, they'll be greasy; if too high, the outside burns before the inside heats. If the batter becomes too thick while sitting, whisk in a teaspoon of buttermilk at a time to reach a heavy cream-like consistency. For a spicy kick, add a finely minced jalapeño or a dash of cayenne pepper directly into the cornmeal batter.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a craft Root Beer to balance the salty-sweet profile. Serve alongside a bowl of creamy coleslaw or pickled red onions for a bright acid hit. Arrange on a platter with individual dipping pots of the Maple Mustard and a classic spicy ketchup. Great for game day alongside sweet potato fries or thick-cut onion rings. For a party, serve in paper cones for a fun, authentic carnival aesthetic.