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Mini Corn Dogs with Cheddar Recipe

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★★★★★

4.7 from 79 reviews

These Mini Corn Dogs with Cheddar are a delightful bite-sized snack featuring juicy cocktail sausages and gooey sharp cheddar cheese, all enveloped in a crispy, golden cornmeal batter. Perfectly fried to achieve a crunchy exterior while keeping the cheese melted inside, they make an irresistible treat for parties, snacks, or anytime comfort food cravings strike.

Ingredients

Scale

Sausage and Cheese

  • Bite-size cocktail sausages or regular hot dogs cut into small pieces, about 24 pieces
  • Sharp cheddar cheese cut into small cubes, approximately 24 cubes

Batter

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup milk

Frying

  • Vegetable oil (for frying, about 4 cups or enough to fill pot 2 inches deep, choose one with a high smoke point such as canola or sunflower oil)

Instructions

  1. Prep the Sausages and Cheese: Cut your hot dogs into small bite-sized pieces, then cut sharp cheddar cheese into similarly sized cubes. Use a slightly firmer cheddar to prevent the cheese from completely oozing out during frying.
  2. Assemble the Mini Corn Dogs: Using toothpicks or small skewers, carefully impale a piece of cheddar cheese followed by a hot dog piece, or sandwich the cheese between two smaller hot dog pieces for extra cheesy bites, ensuring a perfect cheese-to-sausage ratio.
  3. Make the Cornmeal Batter: In a mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt. In a separate bowl, beat the egg with the milk, then stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the batter light and fluffier.
  4. Heat the Oil for Frying: Fill a deep pot or fryer with vegetable oil to about 2 inches deep and heat it to 350°F (175°C). Maintaining this temperature is essential for achieving a crispy, golden crust without the mini corn dogs becoming greasy or soggy.
  5. Coat and Fry Mini Corn Dogs: Dip each assembled sausage and cheddar piece into the batter, allowing any excess to drip off. Gently place them into the hot oil. Fry in batches for 2-3 minutes or until golden brown, turning occasionally to ensure even cooking.
  6. Drain and Serve: Remove the mini corn dogs using a slotted spoon and transfer them onto paper towels to drain excess oil. Serve warm for the best experience of gooey cheddar cheese and crispy cornmeal crust.

Notes

  • Use firmer cheddar cheese to minimize excessive cheese leakage during frying.
  • Maintain oil temperature at 350°F to avoid oily or undercooked corn dogs.
  • Do not overmix the batter to keep it light and airy for a crisp texture.
  • Adjust frying batches to prevent overcrowding the pot, which causes oil temperature to drop.
  • Serve immediately for best taste and texture; the coating is crispest when freshly fried.

Keywords: mini corn dogs, cheddar corn dogs, bite-sized snacks, fried snacks, party appetizers, cornmeal batter, cheese and sausage bites

Find it online: https://foodbylina.com/mini-corn-dogs-with-cheddar-recipe/