Description
Enjoy these homemade mini corndogs featuring cocktail wieners stuffed with cheddar cheese, battered in a crispy cornmeal coating, and fried to golden perfection. Perfect as a fun appetizer or snack, these bite-sized treats pair wonderfully with ketchup and mustard.
Ingredients
Scale
Main Ingredients
- 14 oz. cocktail wieners (~25 wieners)
- 4 oz. cheddar cheese
Batter
- 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
- Oil for frying (approximately 48 oz. vegetable oil)
- Toothpicks
Instructions
- Prepare the Wieners: Cut each cocktail wiener in half lengthwise without slicing all the way through so it opens like a pocket. Set aside.
- Prepare the Cheese: Slice cheddar cheese into thick slices about ½ inch long and ⅛ inch thick.
- Stuff the Wieners: Insert a piece of cheddar cheese into each wiener pocket and secure it using a toothpick to hold the cheese in place. Arrange them on a plate and set aside.
- Make the Batter: In a large bowl, combine all-purpose flour, yellow cornmeal, baking powder, sugar, salt, eggs, and milk. Mix thoroughly until smooth and set aside.
- Heat the Oil: Pour about 2 inches of oil into a deep pot and heat over medium heat to reach 325-350℉ (165-175℃).
- Batter the Wieners: Dip each stuffed wiener into the batter, allowing any excess to drip off before frying.
- Fry the Corndogs: Carefully place battered wieners into the hot oil in batches without overcrowding. Fry for 1-2 minutes or until golden brown and cooked through.
- Drain and Serve: Remove corndogs from oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with remaining batches, adjusting heat if necessary to maintain oil temperature.
- Serve: Serve hot with ketchup and mustard for dipping.
Notes
- Approximately 48 oz. of vegetable oil was used for frying to maintain about 2 inches depth in the pot; adjust oil quantity based on pot size.
- Quaker yellow medium grind cornmeal was used for the best texture.
- Maintaining the oil temperature between 325℉ and 350℉ is key to achieving crispy, golden corndogs without absorbing too much oil.
- Use toothpicks to securely hold the cheese inside the wieners during frying.
Nutrition
- Serving Size: 2 mini corndogs
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
