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Sourdough Mini Corn Dogs Recipe

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4 from 7 reviews

These Mini Corn Dogs offer a delightful twist on the classic favorite by incorporating sourdough discard into a crispy, golden cornmeal batter. Perfect as a party snack or appetizer, they are bite-sized, frying to perfection in about 25 minutes to yield 40 delicious pieces. Served hot with your favorite condiments, this easy-to-make recipe ensures a crunchy exterior with a juicy sausage center.

  • Total Time: 25 minutes
  • Yield: 40 mini corn dogs

Ingredients

Sausages

  • 1 package cocktail sausages

Dry Ingredients

  • 140 grams fine yellow cornmeal (1 cup)
  • 80 grams all-purpose flour (1/2 cup + 2 Tablespoons)
  • 25 grams sugar (2 Tablespoons)
  • 6 grams baking powder (1/2 teaspoon)
  • 0.5 gram salt (1/8 teaspoon)

Wet Ingredients

  • 1 egg (beaten)
  • 180 grams milk (3/4 cup)
  • 60 grams sourdough discard (1/4 cup)
  • 14 grams unsalted butter, melted (1 Tablespoon)
  • 5 grams honey (1 teaspoon)

Other

  • Neutral frying oil (enough to fill 4 inches of a Dutch oven or large pot)

Instructions

  1. Heat the oil: Pour about four inches of neutral frying oil into a Dutch oven or large pot. Heat over medium-high heat until the oil reaches 350°F (use a frying thermometer to monitor the temperature precisely).
  2. Prepare the sausages: Remove the cocktail sausages from their packaging and pat dry with paper towels. If using full-length hot dogs, slice them into 2-inch pieces.
  3. Mix dry ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. Set aside.
  4. Combine wet ingredients: In a separate bowl, whisk the sourdough discard, milk, honey, beaten egg, and melted unsalted butter until fully combined and smooth. You may substitute active sourdough starter in the same weight if desired.
  5. Make the batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter will be lumpy, similar to pancake batter; avoid overmixing to keep the batter light.
  6. Prepare sausages for batter: Lightly dust the cocktail sausages with flour by placing them in a bowl and rolling until coated. This helps the batter adhere better.
  7. Batter dipping technique: Pour the batter into a tall glass for easy dipping. Insert a toothpick into one sausage and dip it into the batter. Let excess batter drip off for about 5 seconds.
  8. Start frying: Place the dipped sausage at an angle into the hot oil and fry for about 5 seconds. Carefully slide the mini corn dog off the toothpick into the oil. Fry in small batches of 4-5 to avoid overcrowding.
  9. Finish frying: Fry for 2-3 minutes until golden brown, turning occasionally with a wire spider strainer to ensure even cooking on all sides.
  10. Drain excess oil: Remove the mini corn dogs from the oil and transfer them to a wire rack layered with paper towels to absorb any excess oil.
  11. Serve: Serve the mini corn dogs hot with your favorite condiments such as mustard, ketchup, or mayonnaise. Enjoy!

Notes

  • Use a candy or frying thermometer to maintain precise oil temperature at 350°F, preventing soggy or burnt corn dogs.
  • The sourdough discard adds a subtle tang and enhances texture; however, you can substitute with active starter or omit if preferred.
  • Do not overmix the batter; lumps are okay and help keep the batter light and airy.
  • Fry in small batches to maintain oil temperature and ensure crispy results.
  • Use neutral-flavored oil with a high smoke point such as canola, vegetable, or peanut oil for best frying outcomes.
  • Mini corn dogs can be kept warm in a low oven (about 200°F) on a wire rack until serving.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Find it online: https://yourdailycook.com/sourdough-mini-corn-dogs-recipe/