Ingredients:

  • 15 oz beef hot dogs
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 large egg
  • 1 cup whole milk
  • 2 tbsp honey
  • 1 quart neutral oil for frying

Instructions:

  1. Slice each full-sized hot dog into three equal pieces to create the mini dog base.
  2. Pat every single hot dog piece thoroughly dry with paper towels; surface moisture is the primary cause of batter separation.
  3. Insert a toothpick or wooden stick into the center of each hot dog piece.
  4. Roll the mini dogs in 2 tablespoons of all-purpose flour (or cornstarch) until lightly coated, then tap off any excess to create a dry anchor for the batter. This can be done up to 4 hours in advance.
  5. In a large mixing bowl, whisk together the cornmeal, 1 cup flour, sugar, baking powder, and salt.
  6. In a separate measuring cup, whisk the milk, egg, and honey until the honey is fully incorporated.
  7. Combine the wet and dry ingredients, whisking until a thick, smooth batter forms.
  8. Transfer the batter into a tall, narrow drinking glass to facilitate vertical dipping.
  9. Heat neutral oil in a deep skillet or Dutch oven to 350°F (175°C).
  10. Submerge each mini dog vertically into the batter, pull it straight up, and immediately place it into the hot oil.
  11. Fry in small batches for 2-3 minutes until the crust is a deep mahogany color and the center is heated through.
  12. Transfer finished mini corn dogs to a wire cooling rack to maintain the shattering-crust texture.