There’s something about mini corn dogs that just screams fun, doesn’t it? This Sourdough Mini Corn Dogs Recipe comes together in about 30 minutes and is perfect for frying up in a Dutch oven or large pot for an easy weeknight dinner that your family will love! YSeriously, I can’t wait to share this delightful twist on a classic snack with you!
What You’ll Need to Make Sourdough Mini Corn Dogs
Before we jump into the fun cooking part, let’s gather our ingredients. You’ll want to have:
- 1 package cocktail wieners or sliced hot dogs (about 12-15)
- 1 cup fine yellow cornmeal (140g) – this gives that classic corn dog flavor
- 1/2 cup + 2 tablespoons all-purpose flour (80g) – helps bind it all together
- 4 tablespoons sugar (30g) – a little sweetness never hurt anyone!
- 1 1/2 teaspoons baking powder (6g) – this helps the batter get nice and fluffy
- 1/8 teaspoon salt (1g) – just a couple pinches to bring out the flavors
- 1 beaten egg – this adds richness
- 3/4 cup milk (185ml) – adjusts the thickness of the batter
- 1/4 cup unfed sourdough starter (discard preferred, about 70g) – gives it that delicious tanginess
- 1 tablespoon butter, melted (13g) – the secret ingredient for richness
- 1 teaspoon honey (5g) – just a touch for extra sweetness
How to Make This Sourdough Mini Corn Dogs
Alright, let’s get cooking, shall we?
- Heat the Oil: Start by pouring about four inches of oil into a Dutch oven or large pot. Heat it over medium-high heat until it reaches 350°F. I love using a thermometer to keep the oil at the right temperature, totally takes the guesswork out!
- Prep the Hot Dogs: Grab your cocktail wieners or hot dogs, remove them from their packaging, and give them a good pat with a paper towel to dry. If you’re using full-length hot dogs, slice them into 2-inch pieces. This makes them just the right size for dipping!
- Mix Dry Ingredients: In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup + 2 tablespoons flour, 4 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/8 teaspoon salt. Give this a good mix and set it aside.
- Mix Wet Ingredients: In a separate bowl, whisk together 1/4 cup sourdough discard, 3/4 cup milk, 1 teaspoon honey, and the beaten egg. Add in that 1 tablespoon melted butter, whisking until everything is smooth and combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. It’s okay if there are a few lumps (trust me, it’s just like pancake batter!).
- Prep Hot Dogs for Dipping: Place your cocktail sausages in a bowl, sprinkle lightly with flour, and roll them around until they’re dusted. This helps the batter stick to them beautifully.
- Dip & Fry: Pour the cornbread batter into a tall glass for easy dipping. Insert a toothpick into one of the cocktail wieners and dip it into the batter, allowing any excess to drip off. Place the top of the mini corn dog into the hot oil at an angle, frying it for about 5 seconds before gently sliding it off the toothpick and letting it drop into the oil. Repeat this with a few more to avoid overcrowding the pot!
- Fry to Perfection: Fry the mini corn dogs for about 2 to 3 minutes, or until they are golden brown and smell absolutely divine. Use a wire spider strainer to flip them around for even cooking.
- Drain & Serve: Once fried, remove the mini corn dogs from the oil and place them on a wire rack with paper towels underneath to soak up any excess oil. Serve them hot with your favorite condiments, mustard, ketchup, or even ranch!
If you loved this sourdough mini corn dogs, be sure to check out my delicious sourdough recipes!
What Makes This Recipe Special
Quick & Easy
You’ll be amazed at how quickly these little delights come together. This recipe is one of those “in and out of the kitchen” type of deals, ready in about 30 minutes from start to finish.
Budget-Friendly
This recipe is a great way to use up leftover odds and ends! With affordable ingredients, it’s easy on the wallet while still being a treat that feels special.
Comfort Food
There’s something about fried food that feels so comforting, right? These mini corn dogs are like a warm hug on a plate, especially when served hot with dipping sauces. Trust me, you’ll want to make them a regular addition to your dinner table!
Customizable
The best part? You can use whatever ingredients you have on hand. Different types of hot dogs, or even veggie sausages, work just as well, so get creative!
Serving and Storage Tips
What to Serve With This
These delightful little bites are perfect for any meal! Serve them as party appetizers, snacks, or alongside a fresh chopped salad. They pair wonderfully with homemade fries or sweet potato fries.
Storage
These mini corn dogs last up to 3 days in the refrigerator. Just make sure they’re in an airtight container to keep them fresh!
Reheating Instructions
For the best results, reheat in an air fryer or oven to regain that crispy texture, no soggy doggos allowed. Simply pop them in at about 350°F for a few minutes until heated through.
Freezer Friendly
Yes! These mini corn dogs can be frozen for later. After frying, let them cool completely, then store in an airtight container or freezer bag. When you’re ready to enjoy, just reheat from frozen in the air fryer or oven.
And there you have it, your go-to recipe for sourdough mini corn dogs! It’s quick, fun, and oh-so-delicious. I can just about guarantee these will be devoured within minutes. So what are you waiting for? Let’s get frying!
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Sourdough Mini Corn Dogs
Ingredients
Method
- Heat about four inches of oil in a Dutch oven or large pot over medium-high heat until it reaches 350°F.
- Prepare the cocktail wieners or hot dogs by patting them dry with a paper towel. If using full-length hot dogs, slice into 2-inch pieces.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the sourdough starter, milk, honey, and beaten egg, then whisk in the melted butter.
- Combine the wet and dry ingredients, stirring gently until just combined. Lumps are fine.
- Dust the cocktail sausages lightly with flour to help the batter stick.
- Pour the batter into a tall glass for easy dipping. Insert a toothpick into a cocktail wiener, dip it into the batter, allowing excess to drip off, then place it in the hot oil.
- Fry for about 2 to 3 minutes, until golden brown, using a wire spider strainer to flip for even cooking.
- Remove from oil and drain on a wire rack with paper towels.
- Serve hot with your favorite condiments.