Homemade Corn Dog Bites
Homemade Corn Dog Bites are crispy, golden mini corn dogs made with juicy beef hot dog rounds and a lightly sweet cornmeal batter. They're a quick, fun appetizer that's perfect for parties, game day, or a nostalgic snack.
Equipment
- Deep heavy-bottomed pot or Dutch oven
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Paper towels
- Large mixing bowl
- Whisk
Ingredients
- 1 lb beef hot dogs, cut into 1-inch rounds
- 1 cup yellow cornmeal, stone-ground preferred
- 1 cup all-purpose flour
- 1 cup buttermilk, cold
- 2 tbsp honey
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1 large egg
- 1/2 tsp salt
- 1 qt neutral oil (canola or vegetable), for frying
Instructions
- Heat the oil in a deep, heavy-bottomed pot to 350°F (175°C).
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, egg, and honey until smooth.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Pat hot dog pieces dry with paper towels. Dip each piece into the batter, coating completely.
- Carefully place battered hot dogs into the hot oil in batches. Fry for 2-3 minutes, turning occasionally, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauces.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a 375°F oven or air fryer for 5-8 minutes until crispy. Avoid microwave.
Best Tips: Use cold buttermilk for a lighter batter. Pat hot dogs completely dry to help batter stick. Maintain oil at 350°F for best results.
Variations: Add diced jalapeños to the batter for a spicy kick, or insert a small cheese cube into each hot dog piece before battering for a cheesy center.