Moon Rocks Mini Corn Dog Bites
These are the best homemade corn dogs. The batter is perfect and will become your favorite corn dog recipe.
Ingredients
- canola or peanut oil for frying
- 1 cup flour (plus 1/4 cup, divided )
- ⅔ cup corn meal
- 1 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 egg
- ¾ cup plus 2 tbs of beer (we used Firestone Walker's Dabbling In Decoction American Pilsner)
- Hotdogs (we sliced them into 1 ½ inches thick but length is up to you)
- small skewers (or cut to preferred length)
Instructions
- Pour oil into a pot, about 3-4 inches deep. Clip a cooking thermometer onto the side. Heat over medium high heat until the oil reaches between 350 and 375, adjust heat to stay in this temperature range.
- In a bowl, combine 1 cup flour, corn meal, sugar, baking powder, baking soda, stir to combine. Add the egg and the beer, stir until combined.
- Pour the batter into a tall coffee mug, this will make dipping the corn dogs easier.
- Skewer all of the mini corn dogs with wooden skewers. Put remaining 1/4 cup flour in a bowl. Roll the hot dogs in the flour, then brush off any excess flour.
- Holding the skewer, dip the hot dog into the batter until submerged and coated. Slowly place the battered hot dog into the oil. Allow to fry in the oil until a dark brown, about 4 minutes. Remove with a slotted spoon and place on a stack of paper towels to drain.
Notes
Recipe Adapted from TheBeeroness.com