Mini Corn Dogs Beef Franks (Print View)

Juicy beef franks dipped in golden cornmeal batter, creating a crispy, bite-sized snack everyone enjoys.

# What You Need:

01 - 8 beef franks, cut into thirds

02 - 24 wooden toothpicks or mini skewers

03 - 1 cup yellow cornmeal

04 - 1 cup all-purpose flour

05 - 2 tablespoons granulated sugar

06 - 1 teaspoon baking powder

07 - ½ teaspoon baking soda

08 - ½ teaspoon salt

09 - ¼ teaspoon ground black pepper

10 - 1 large egg

11 - 1 cup whole milk

12 - 2 tablespoons unsalted butter, melted

13 - 3 cups vegetable oil

01 - Pat beef franks dry with paper towels. Insert a toothpick or mini skewer into each piece.

02 - Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a medium bowl.

03 - Whisk egg, milk, and melted butter in another bowl until fully combined.

04 - Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.

05 - Pour batter into a tall glass or jar for easy dipping.

06 - Heat vegetable oil in a deep saucepan or Dutch oven to 350°F.

07 - Dip each frank piece into batter, coating fully. Allow excess batter to drip off.

08 - Carefully lower coated franks into hot oil. Fry in batches for 2-3 minutes, turning as needed, until golden brown.

09 - Remove with slotted spoon and drain on paper towel-lined plate. Serve warm with ketchup, mustard, or favorite dipping sauces.

01 -

The cornmeal crunch gives way to that nostalgic juicy snap we all remember from county fairs
These disappear faster than any party appetizer Ive ever served

02 -

Let the coated pieces drip for exactly two seconds or the batter pools at the bottom while frying
Never crowd the pan because the oil temperature drops and you end up with greasy results

03 -

Insert toothpicks before cutting the franks to keep them from splitting
Stand dipped pieces upright on parchment for 30 seconds before frying for thicker coating