Sourdough Mini Corn Dogs are crispy, golden bites of comfort food made with tangy sourdough discard batter wrapped around juicy mini hot dogs. These fun, snackable corn dog bites have a fluffy cornmeal coating with a slight sourdough flavor that makes them extra delicious. Perfect for parties, game day, or kid-friendly meals, they’re easy to fry and serve with classic dipping sauces.
Ingredients
- 1 cup sourdough discard
- ¾ cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 egg
- 1 tablespoon melted butter or oil
- 12–16 mini hot dogs
- Oil for frying
Preparation Steps
Step 1: Heat Oil
Heat 2–3 inches of oil in a deep pot to 350°F (175°C).
Step 2: Prepare Hot Dogs
Pat mini hot dogs dry and insert toothpicks or short skewers.
Step 3: Mix Dry Ingredients
In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
Step 4: Mix Wet Ingredients
In another bowl, whisk sourdough discard, milk, egg, and melted butter.
Step 5: Make Batter
Combine wet and dry ingredients to form a thick batter.
Step 6: Coat Hot Dogs
Dip each hot dog into batter, coating evenly.
Step 7: Fry
Carefully place coated hot dogs into hot oil and fry 2–3 minutes until golden brown.
Step 8: Drain
Remove and drain on paper towels.
Variations
- Use cheddar-filled sausages
- Add jalapeños to batter
- Use honey in batter
- Add smoked paprika
- Make gluten-free batter
- Use turkey hot dogs
- Add cheese cubes inside
- Bake instead of fry
Cooking Notes
- The batter should be thick enough to cling to the hot dogs; if too thin, add a little more flour or cornmeal.
- Keeping the oil at steady frying temperature ensures even browning and prevents greasy coating.
- Fry in small batches to avoid dropping oil temperature.
- Patting hot dogs dry helps batter adhere properly.
- Mini corn dogs cook quickly, so watch closely to prevent over-browning.
Serving Suggestions
- Serve sourdough mini corn dogs hot and crispy with classic dipping sauces like mustard, ketchup, honey mustard, or cheese sauce.
- They’re perfect on party platters, game-day spreads, or kids’ snack trays alongside fries or veggie sticks.
- For fun presentation, stand them in cups or baskets lined with parchment for easy grab-and-go serving at gatherings or casual dinners.
Tips
- Use chilled sourdough discard for thicker batter consistency.
- If batter slides off, dust hot dogs lightly with flour before dipping.
- Test fry one corn dog first to check batter thickness and oil temperature.
- Use a tall glass for dipping to coat evenly.
- Serve immediately for best crisp texture, as corn dogs soften as they cool.
Prep Time / Cook Time / Total Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Nutritional Info (Approx.)
Calories: 180 per mini corn dog
Carbohydrates: 18g
Protein: 6g
Fat: 9g
FAQs
Can I bake sourdough mini corn dogs instead of frying?
Yes, bake at 400°F (200°C) about 12–15 minutes until golden.
Can I make them ahead?
Yes, reheat in oven or air fryer to crisp.
Can I freeze them?
Yes, freeze cooked corn dogs and reheat from frozen.
Conclusion
Sourdough Mini Corn Dogs are crispy, fluffy, and irresistibly snackable with tangy sourdough flavor and juicy centers. They’re quick to make, fun to serve, and perfect for parties, kids, or comfort-food cravings anytime.