Emily Richter
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These homemade mini corndogs are actually co*cktail weenies stuffed with cheddar cheese and dipped in our amazing cornmeal breading. You’ll never want store-bought mini corndogs again!
I made these for game day last weekend, and oh my gosh were they a hit! Not only are they perfectly breaded and fried to crispy perfection, but they’re also stuffed with a melty little slice of cheddar cheese. Trust us when we say you’ll never buy ordinary mini corndogs again.
Ingredients for Homemade Mini Corndogs
co*cktail wieners: Bite-sized weenies serve as the perfect centerpiece for homemade mini corndogs.
Cheddar cheese: A savory addition to classic mini corndogs that adds a gooey, cheesy surprise to every bite.
All-purpose flour: The base ingredient for the corndog batter, that helps to create a crispy coating.
Yellow cornmeal: Adds texture and that classic corn flavor to the corndog batter.
Baking powder: Provides the necessary rise and fluffiness to the corndog batter.
Granulated sugar: Balances out the flavors and enhances the overall sweetness of the corndogs.
Salt: Just a pinch of salt elevates the flavors and balances the sweetness in the corndog batter. Don’t skip this 😀
Eggs: Bind the batter together.
Milk: Adds richness and moisture to the corndog batter, that helps to create a tender inside.
Easy Ingredient Swaps
Cheddar cheese: we love the classic taste of cheddar cheese, but any meltable cheese will do. Swiss, pepper jack or colby would be delicious.
co*cktail wieners: Hillshire Farms, one of the most widely available brands of co*cktail weenies, offers many flavors — choose your own adventure here and go spicy, smokey or even turkey.
try it!
Fried Cheese Curds
Why heat up the oil for just one fried recipe when you can have two! You’ll love these easy fried cheese curds.
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Top Tips
How much oil do I need? We used about 48 oz. of vegetable oil to fry these mini corndogs. The bigger the pot, the more oil you will need. You just need to ensure you have a couple of inches of oil in the pot to cover the mini corndogs as they fry.
Choosing cornmeal: We used Quaker yellow cornmeal, which is a medium grind cornmeal. Please note that using a coarser or finer grind cornmeal will impact the texture of the breading.
Storage
These homemade mini corndogs are best enjoyed immediately. But should you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Note that they will lose crispiness the longer they are stored after being fried.
Serving Suggestions
These homemade mini corndogs are great company for other tasty finger foods like ourCream Cheese Crab Rangoon Dip,Air Fryer Baked Brie,Meatloaf Muffins, or Air Fryer Mozzarella Sticks.
Homemade Mini Corndogs
Enjoy homemade mini corndogs bursting with flavor! Bite-sized perfection featuring co*cktail wieners, cheddar cheese, and a crispy batter made in 30 minutes flat.
Prep:20 minutes minutes
Cook:10 minutes minutes
Total:30 minutes minutes
Fat 22
Carbs 41
Protein 15
Yield: 8
Print Rate
Ingredients
- 14 oz. co*cktail wieners ~25 wieners
- 4 oz. cheddar cheese
- 1 cup all-purpose flour
- 1 cup medium grind yellow cornmeal
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk any kind
Additional Items You Need
- Oil for frying
- Toothpicks
Instructions
Cut each wiener in half lengthwise without cutting all of the ways through. Set aside. Cut the cheddar cheese into thick slices about ½ inch long ⅛ -inch thick.
See AlsoSun-dried Tomato Tahini PastaPlace a piece of cheese into each wiener and secure it with a toothpick. Set aside.
Place the flour, cornmeal, baking powder, sugar, salt, eggs, and milk into a large bowl. Mix to combine and set aside.
Heat about 2 inches of oil in a deep pot over medium heat. Bring the oil to 325-350℉.
While the oil is heating dip the wieners in the batter letting any extra batter drip off.
Place them in the oil making sure not to overfill the pot. Fry for 1-2 minutes. Remove from the oil and set on a paper towel-lined plate.
Continue frying in batches until all of the corn dogs have been cooked. The temperature may need to be adjusted while cooking.
Serve with ketchup and mustard.
Tips & Notes
- We used about 48 oz. of vegetable oil to fry. The bigger the pot the more oil you will need. You just need to ensure you have a couple of inches of oil in the pot.
- We used Quaker yellow cornmeal.
Watch It
Nutrition facts
Calories: 420kcal Carbohydrates: 41g Protein: 15g Fat: 22g Fiber: 2g Sugar: 5g
Author: Emily Richter
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