Description
Crispy, golden Mini Corn Dog Pops made with a homemade buttermilk cornmeal batter — an easy, kid-friendly party appetizer ready in about 30 minutes.
Ingredients
8–10 hot dogs, cut into thirds (about 24–28 pieces)
Wooden popsicle sticks or short skewers
1 cup yellow cornmeal
1 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar/lemon juice)
Vegetable oil, for frying (about 2-3 inches deep)
Instructions
1. Cut hot dogs into thirds, pat dry, and insert sticks.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. In a separate bowl, whisk egg and buttermilk, then combine with dry ingredients. Let batter rest 15-20 minutes.
3. Heat oil to 350-375°F in a deep, heavy pot.
4. Dip hot dogs in batter, letting excess drip off, then fry 3-4 at a time for 2-3 minutes until golden brown.
5. Drain on paper towels or a wire rack; cool slightly before serving.
Notes
No buttermilk? Substitute 1 cup milk plus 1 tablespoon vinegar or lemon juice.
Freezes well for up to 1 month; reheat in the oven at 350°F, not in a fryer.
Contains gluten, egg, and dairy — check your hot dog brand for additional allergens.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 mini corn dog pop
- Calories: 80 kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg