Easy Homemade Mini Corn Dogs

The best corn dogs you can make at home – flavors just like the State Fair. Be sure to be family friendly!

There is nothing better than a crispy golden-brown corn dog on these hot summer days served at the state fair.

But now you can make it right at home with the lightest homemade batter, served with all the ketchup and mustard your heart desires.

My favorite part is of course the halved sausages – which makes these guys the most perfect miniature size.

They make it simple so easy to share and devour in seconds.

Homemade light corn dogs

yield: 12 servings

Preparation time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

The best corn dogs you can make at home – flavors just like the State Fair. Be sure to be family friendly!

Homemade light corn dogs

20 minutes10 minutes

Chonga Ree

Component:

• 1 cup vegetable oil
• 12 sausages, halved
• 1/4 cup cornstarch
• 1/2 cup flour for each purpose
• 1/2 cup yellow corn flour
• 2 tablespoons of sugar
• 2 teaspoons baking powder
• Kosher salt and freshly ground black pepper to taste
• 1/2 cup milk
• 1 large egg

Arrival instructions:

1. Heat vegetable oil in a large Dutch oven or pan over medium-high heat.
2. In a large bowl, combine sausages and cornstarch, stir to coat.
3. Sausage sausages on lollipop sticks; set aside.
4. In a large bowl, mix flour, corn flour, sugar and baking powder; Season with salt and pepper, to taste.
5. In a large measuring cup or other bowl, whisk milk and egg. Pour the mixture over the dry ingredients and mix with a rubber spatula just until moist.
6. Work in groups, slicing sausages in the batter until fully covered. Add to the pan, about 4 or 5 at a time, and cook until uniform and crispy golden, about 2-3 minutes. Transfer to a plate lined with absorbent paper.
7. Serve immediately.

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