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Sourdough Mini Corn Dogs Recipe

Sourdough Mini Corn Dogs Recipe – Crispy, Tangy Bite

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 package cocktail weiners
  • 1 cup fine yellow cornmeal 140g
  • ½ cup +2 Tablespoons all-purspose flour 80g
  • 4 Tablespoon sugar 30g
  • 1 ½ teaspoon baking powder 6g
  • ⅛ teaspoon salt 1g
  • 1 egg beaten
  • ¾ cup milk 185ml
  • ¼ cup unfed sourdough starter discard (70g)
  • 1 Tablespoon butter melted (13g)
  • 1 teaspoon honey 5g

Instructions
 

  • 1. 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 thermometer!
  • 2. Remove the cocktail weiners 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.
  • 3. In a large bowl, whisk together 1 c yellow cornmeal (140g), 1/2 c + 2 T flour (80g), 4 T sugar (30g), 1 1/2 tsp baking powder (6g), and 1/8 tsp salt (1g). Set aside.
  • 4. In a separate bowl, whisk 1/4 c sourdough discard (70g), 3/4 c milk (185g), 1 tsp honey (5g), a large egg, beaten, and 1 T melted butter (13g) until smooth.
  • 5. 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.
  • 6. 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 weiners 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.
  • 7. 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.
  • 8. 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.
  • 9. Serve hot with your favorite condiments!

Notes

How to Serve Sourdough Miogsni Corn D

  • Serve them fresh and hot for the best crunch.
  • Pair with classic dipping sauces like ketchup, mustard, honey mustard, or a spicy aioli.
  • Perfect as party appetizers, kids’ snacks, or game-day bites.
  • Optional: garnish with chopped parsley or shredded cheese for presentation.

How to Store Sourdough Mini Corn Dogs

  • Short-term: Keep in an airtight container at room temperature for up to 2 hours if they’ll be eaten soon.
  • Refrigerator: Store cooled corn dogs in an airtight container for up to 3 days.
  • Freezer: Arrange individually on a tray, freeze until solid, then transfer to a freezer bag or container. They last up to 1 month frozen.

Reheat Sourdough Mini Corn Dogs

  • Oven: Preheat to 350°F (175°C), bake for 8–10 minutes until heated through and crispy.
  • Air Fryer: 5–6 minutes at 350°F (175°C) works well to restore crispiness.
  • Microwave: Quick option, but may soften the exterior. Heat for 30–60 seconds; then, if possible, crisp in a toaster oven or skillet.