Corn Dog Nuggets Recipe
American · Appetizer · 25 min total
Bite-sized corn dog nuggets are a fun, easy-to-make snack or appetizer. These golden, crispy bites are perfect for dipping in ketchup or mustard.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil, plus more for frying
- 4 hot dogs, cut into 1-inch pieces
Instructions
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together buttermilk, egg, and 1/4 cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter should be thick.
- Heat about 2 inches of vegetable oil in a deep pot or deep fryer to 350°F (175°C).
- Pat hot dog pieces dry with paper towels. Dip each piece into the batter, coating evenly, and let excess drip off.
- Carefully drop battered hot dog pieces into the hot oil, a few at a time, without crowding. Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels. Serve warm with ketchup, mustard, or your favorite dipping sauce.
Tips
- For extra crunch, add 1/4 cup of cornstarch to the dry ingredients.
- You can use turkey or chicken hot dogs for a lighter option.
- These nuggets are best served immediately, but can be reheated in an air fryer or oven.
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