corn dogs Minis

Preparation: 15 min

Cooking: 20 min


Difficulty: Easy


1 cup cornmeal
1 cup flour
¼ cup sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
1 pack (500g) Lesters cocktail sausages
2 tablespoon flour
3 cups vegetable oil (945 mL), for frying


Whisk together in a medium bowl the first 6 ingredients. 
Add to the mixture the egg and milk. Stir well until batter is smooth without any lumps. Chill in refrigerator for 25 minutes.

In a medium bowl, mix sausages with the 2 tablespoons of flour. Coat sausages well in flour, the shake the excess off (this will help the batter stick to the sausages).

Preheat oil to 350ºF in a deep saucepan over medium heat. Skewer sausages with toothpicks and dip each one in batter until well coated. If the batter is too thick you can thin it with a little bit of milk. Shake off excess and fry for 3-4 minutes or until lightly browned. Use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs for even browning. Transfer to a paper towel-lined plate to dry off excess oil. Repeat the breading and frying process with the remaining sausages. Serve immediately.
Tons of fun!

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