Homemade Sourdough Mini Corn Dogs Recipe (Discard)

Be the star of snack time with Sourdough Mini Corn Dogs! Juicy hot dogs are dipped into a honey, sourdough batter and fried until perfectly golden brown and crispy in this delicious and easy recipe. 

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Have you noticed a theme with my recent recipes? Did you guess it?

That’s right—State Fair Favorites Foods, now with the goodness of sourdough!

From crispy fried cheese curds to sweet funnel cakes, I’ve been having a blast recreating these delicious fair favorites in my kitchen.

The last addition to this delicious series is nothing short of delicious- Sourdough Mini Corn Dogs!

These little bites of joy are made with sourdough discard and a touch of honey for that perfect hint of sweetness. Fried until golden brown and crispy, they’re just as good—if not better—than the ones you get at the fair!

Whether you’re hosting a summer party or just craving a tasty snack, these Sourdough Mini Corn Dogs are sure to be a hit with everyone!

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Why You’ll Love This Recipe:

FLAVOR –

This sweet, honey cornmeal batter is made better with the slight tang from the secret ingredient- sourdough discard! Fry it up for crispy, sweet, and unique homemade corn dogs.

SKIP THE BUTTERMILK –

Instead, of using buttermilk, as many homemade corn dog recipes do, I used sourdough discard in my corn dog batter. The discard fries up just as sweet and fluffy, but with an extra bit of sourdough tang!

FREEZER FRIENDLY –

Sourdough Mini Corn Dogs freeze and refresh perfectly! Find the simple instructions below.

Ingredients

Hot Dogs – I chose to use cocktail sausages for this recipe. The small sizes were perfect! You can also use beef franks and slice them into smaller pieces.

Yellow Cornmeal – Be sure to purchase “finely ground” cornmeal. Coarse yellow cornmeal can lead to a gritty cornmeal batter.

All-purpose Flour – To thicken the batter.

Baking Powder – This leavener helps the corndog batter to be light and fluffy. 

Sugar – For a touch of sweetness.

Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.

Milk – Brings moisture to the batter. You can use a variety of milk, such as non-dairy, whole or nonfat milk.

Unfed Sourdough Starter – Use sourdough discard that is less than 2 weeks old.

Honey – Adds some sweetness and a honey flavor to this simple batter.

Egg – Helps bind the batter.

Frying Oil – Choose a neutral oil, like tallow, vegetable or avocado Oil.

Supplies

Toothpicks

Tall glass

Dutch Oven or a Large Pot

Frying or Candy Thermometer

Wire Spider Spatula

Wire rack

HOW TO MAKE SOURDOUGH CORNDOGS

Pour four inches of oil into a Dutch Oven or a large pot. Heat to medium-high heat (350 F). To help me regulate the temperature I used this thermometer!

Remove the cocktail weiners or hot dogs from their packaging and pat dry with a paper towel. If you are using full-length hot dogs, slice them into 2-inch pieces. 

In a large bowl, whisk together yellow corn meal, flour, sugar, baking powder, and salt. Set aside.

In a separate bowl, whisk the sourdough discard, milk, honey, egg, and melted butter until smooth.

Pour the wet ingredients into the dry ingredients. Mix until all of the dry bites have been incorporated, but be careful not to over mix! It’s okay if there are lumps, just like pancake batter.

Pour the cornbread batter into a tall glass. Insert a toothpick in one of the hot dogs and dip one at a time. Allow any excess batter to dip off for 5 seconds, then place the top of the sourdough mini corn dog into the hot oil at an angle. Fry for 5 seconds before carefully sliding the mini corn dog off the toothpick and dropping the entire sourdough min corn dog into the oil, this prevents it from sticking to the bottom. 

I like to fry small batches of 4-5 mini dogs at a time. 

Fry for 2-3 minutes, or until the Sourdough Mini Corn Dogs are fried to a golden brown perfection. Use a wire spider spatula to help fry the sourdough mini corn dogs on all sides.

Remove the Sourdough Mini Corn Dogs from the oil and place them on a wire rack with paper towels to soak up any excess oil.

Serve hot with your favorite condiments!

How to Serve

Crispy Sourdough Mini Corn Dogs are best when served hot with your favorite sauces, like ketchup or mustard!

Keep the deep frying going by whipping up some homemade french fries, onion rings, sourdough fried pickles, or homemade sourdough fried chicken tenders to serve alongside!

How to Store

Store leftover Sourdough Mini Corn Dogs in an airtight container in the fridge for up to 5 days. 

REHEAT:

To reheat, bake in a 300-degree F oven for 10 minutes, or until warmed through. Or pop the mini corn dogs into the microwave for 30 seconds. 

FAQs:

WHAT KIND OF CORNMEAL SHOULD I USE?

Be sure to purchase “finely ground” cornmeal. Coarse yellow cornmeal can lead to a more gritty cornmeal batter.

CAN YOU FREEZE SOURDOUGH CORNDOGS?

Yes! To freeze Sourdough Mini Corn Dogs, cool until room temperature, place in a freezer-safe bag, and freeze for up to 2 months. To reheat, bake in a 300-degree F oven for 15 minutes, or until warmed through. Or pop the mini corn dogs into the microwave for 60 seconds. 

WHAT CAN I DO WITH LEFTOVER BATTER?

If you’re still left with batter and no more hot dogs, scoop the batter into the hot oil and fry up some Sourdough Hushpuppies.

Happy frying!

More Fried Sourdough Recipes Like This:

Sourdough Fried Pickles

Homemade Sourdough Fried Chicken Tender 

Sourdough Fried Cheese Curds

Sourdough Funnel Cakes