Sourdough Mini Corn Dogs Recipe

Sourdough Mini Corn Dogs on a plate with ketchup and mustard

Yield: mini corn dogs

Prep Time: 10

Cook Time: 15

Total Time: 25

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.

4.55 from 11 votes

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Equipment

Ingredients

1 package cocktail sausages
140 grams fine yellow cornmeal 1 cup
80 grams all-purpose flour 1/2 cup + 2 Tablespoons
25 grams sugar 2 Tablespoons
6 grams baking powder 1/2 teaspoons
.5 gram salt 1/8 teaspoon
1 egg beaten
180 grams milk 3/4 cup
60 grams sourdough discard 1/4 cup
14 grams unsalted butter, melted 1 Tablespoon
5 grams honey 1 teaspoon
neutral frying oil

Instructions

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 frying thermometer.
neutral frying oil
Remove the cocktail sausages 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.
1 package cocktail sausages
In a large bowl, whisk together the yellow cornmeal, flour, sugar, baking powder and salt. Set aside.
140 grams fine yellow cornmeal, 80 grams all-purpose flour, 25 grams sugar, 6 grams baking powder, .5 gram salt
In a separate bowl, whisk the sourdough discard, milk, honey, a beaten egg, and melted butter until smooth.
You can substitute with active sourdough starter, just be sure to use the same amount in grams.
1 egg, 180 grams milk, 60 grams sourdough discard, 14 grams unsalted butter, melted, 5 grams honey
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.
Place the cocktail sausages in a bowl, sprinkle them lightly with flour, and roll them until lightly dusted. This helps the batter stick to the hot dogs. Pour the cornbread batter into a tall glass. Insert a toothpick in one of the cocktail sausages 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 strainer to turn the sourdough cornbread for it to be fried on all sides.
Remove the Sourdough Mini Corn Dogs from the oil and place them on a wire rack with paper towels on top to soak up any excess oil.
Serve hot with your favorite condiments. Enjoy!

Notes

This recipe card was updated on March 1st.

HOW TO STORE:

Store leftover Sourdough Mini Corndogs 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.

HOW TO FREEZE:

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

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.

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.

Nutrition

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