My oldest kiddo LOVES corn dogs. Ok…so everyone at my house enjoys a corn dog on occasion. But, Jake is the only one with a metabolism that can handle corn dogs on a regular basis. I know when I make them I’ll have to spend a little extra time on the treadmill to walk off the calories. Because of that, they are really only on my dinner menu once every few months.
While not the healthiest meal ever, they sure are tasty! AND even better…they are really easy to make. You don’t need a ton of ingredients or a lot of time. That’s great for my budget and my sanity.
When I spotted the deals in the Publix ad this week, I thought it would be a good time to add my Quick & Easy Mini Corn Dogs to my menu. Add in a salad and you have a full meal that won’t break the bank! Look for these items on sale as part of the Publix Ad & Coupons Week Of 4/23 to 4/29 (4/22 to 4/28 for some).
Aunt Jemima Pancake & Waffle Mix, 32 or 35 oz, 2/$5
Hebrew National Kosher Beef Franks, 9.43 to 12 oz, BOGO $6.19 (one package)
Fresh Attitude Salad, Florida-Grown, Spring Mix, Baby Kale, Baby Spinach, Arugula, or Baby Romaine, 5 oz, $2.50
Newman’s Own Dressing or Vinaigrette, 12 or 16 oz, BOGO $4.09
With a few pantry staples you can have this on the table for around $10 – $12.
I have tried dozens of corn dog recipes over the years and this is the one I use most often. It’s easy to remember and I have NEVER had any issues with the batter.
I do have a few tips that might help you when you make them for your family.
First, you can absolutely use whole hot dogs and make full sized corn dogs with this recipe. I opt for mini corn dogs as it allows me to use a small pan with less oil. A full size corn dog will require you to use more oil. Remember the whole corn dog must be submerged in the oil to cook correctly.
I’ve also learned through trial and error that rolling the cut hot dogs in a little cornstarch is a must. It will ensure that the batter doesn’t slide off the hot diggity.
My other tip is transfer your batter to a cup as it really makes it easier to dip the dogs. Keep this in mind when you cook up a batch and you are sure to have a tasty meal that your family will love too!
Give them a try and let me know what you think!
- ¼ cup corn starch
- ½ cup baking/pancake mix
- ½ cup corn meal, self rising
- 2 tablespoons sugar
- ½ cup whole milk
- 1 egg
- 1 package beef hot dogs, cut in half
- oil for frying
- Heat 3 - 4 inches of oil to 350º in a deep fryer, Dutch oven, skillet or heavy duty pot.
- Poke a skewer into the cut end of each hot dog half.
- Place corn starch in shallow dish.
- Holding the skewer, dredge the hot dogs in the corn starch. Shake off any excess.
- In a large bowl, whisk together corn meal, flour, sugar, egg and milk. Allow to sit for 5 minutes then transfer the mixture to a cup (slightly taller than the halved hot dog) for easier dipping.
- Holding the corn starch dipped hot dog by the skewer, dip it into the batter, coating completely.
- Carefully drop the coated hot dog into hot oil and cook for 6 - 8 minutes or until golden brown.
- Place cooked corn dogs on a paper lined plate to absorb any excess oil.
- Repeat until all are cooked.
- Serve with your favorite condiments.