Mini Corn Dogs Beef Franks (Printable)

Juicy beef franks coated in a crisp cornmeal batter, ideal for snacks or family meals.

# What You'll Need:

01 - 8 beef franks, cut into thirds

02 - 24 wooden toothpicks or mini skewers

03 - 1 cup yellow cornmeal

04 - 1 cup all-purpose flour

05 - 2 tablespoons granulated sugar

06 - 1 teaspoon baking powder

07 - 1/2 teaspoon baking soda

08 - 1/2 teaspoon salt

09 - 1/4 teaspoon ground black pepper

10 - 1 large egg

11 - 1 cup whole milk

12 - 2 tablespoons unsalted butter, melted

13 - 3 cups vegetable oil

01 - Pat the beef franks dry with paper towels. Insert a toothpick or mini skewer into each piece.

02 - In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper.

03 - In another bowl, whisk the egg, milk, and melted butter until combined.

04 - Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.

05 - Pour the batter into a tall glass or jar for easy dipping.

06 - Heat the oil in a deep saucepan or Dutch oven to 350°F.

07 - Dip each frank piece into the batter, coating fully. Let excess batter drip off.

08 - Carefully lower the coated franks into the hot oil. Fry in batches for 2–3 minutes, turning as needed, until golden brown.

09 - Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm with ketchup, mustard, or your favorite dipping sauces.

01 -

These disappear faster than you can fry them, so consider doubling for crowds
The cornmeal batter creates that perfect crunch while keeping the beef franks juicy inside

02 -

Do not overload the fryer or your oil temperature will drop and you will end up with soggy, greasy corn dogs
Letting excess batter drip off is the secret to getting that crisp, not-doughy coating

03 -

A tall glass for dipping is a game changer that keeps your batter contained and your fingers clean
Patting the franks extra dry before battering helps the coating stick like a dream