Corn Dog Bites
Corn Dog Bites
5 Snake River Farms American Wagyu Hot Dogs Buy Now
1 cup yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1 1/4 cups whole milk
1 large egg
vegetable oil, for frying
Dry the hot dogs thoroughly then cut each hot dog horizontally into six equal parts.
In a medium bowl, whisk together the cornmeal, flour, sugar, and baking powder with 1/2 teaspoon kosher salt.
In a separate small bowl, whisk together the milk and egg. Add the wet ingredients to the dry and stir just until combined. Let the batter sit for 10 minutes while the oil heats up.
Add 4 inches of vegetable oil to a large stock pot set over medium heat. Attach a deep-fry thermometer to the side. Line a baking sheet with paper towels.
Once the oil reaches 360°F, one at a time, skewer a piece of hot dog with a toothpick and dip it into the cornmeal batter, shaking off any excess. Add the hot dog to the oil and cook, flipping as needed, until it is golden brown and crispy, 1 to 2 minutes. Using a slotted spoon, transfer the corn dog to the paper towel-lined baking sheet. Let it cool slightly then remove the toothpick.
Repeat the dipping and frying process with the remaining hot dog pieces, ensuring not to overcrowd the pot, and maintaining an oil temperature of 360°F.
Serve the Corn Dog Bites immediately or let them cool completely then store them in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. To reheat: Preheat the oven or an air fryer to 400°F and bake or air-fry until hot and crispy, 2 to 3 minutes.