Look no further, because we have you covered! On National Hot Dog Day, we take the task of providing you with the best hot dog recipe seriously. This isn’t a guy yellin’, “Hot dogs! Get your hot dogs here.” This is serious finger food at its best. Whether you are at the ballpark or the backyard BBQ, hot dogs are the easy-to-cook, cheap-to-buy food solution for the entire family. And, now, with all-natural alternatives, we’re offered better hot dog options for us and the kids. A “cleaner wiener” as they say, is just around the corner at your local grocery store. But, we couldn’t settle for slapping whichever hot dog you choose into a white bun and slathering it with yellow mustard. People have set the bar pretty high for gourmet hot dogs. From Dodger Stadium to Denmark, the world has a lockdown on hot dog creations. So, how we do we make it better? I mean, it has to be way better. We take inspiration from the state fair, is what we do. Because, in Minnesota… what is better than the State Fair? That’s correct. Nothing. Nothing is better than the State Fair. Until we took your every day corn dog and made it Way Better. That’s right. We’re one-upping the Minnesota State Fair. Because, you put a hot dog on a stick, and it is game time. Let’s cut the mustard. Here’s the recipe.
Crunchy Mini Corn Dogs
1 package beef franks, cut in half
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar or 1 1/2 tablespoons honey
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
Simply Tangy Mustard and Onion Way Better Snacks Tortilla Chips
corn dog sticks
oil, for frying
Thread beef frank halves onto corn dog sticks; set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk together milk and egg. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Heat oil in a deep pot over medium high heat until 300 degrees F.
Working in batches, dredge beef franks in the batter until completely covered. Sprinkle dipped frank with crushed tortilla chips.
Add corn dogs to the hot oil, no more than 3 at a time, and cook, turning as needed, until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
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