Homemade Corn Dogs or Little Smokies

Pat Duran


These are so good dipped in mustard , ketchup or chili sauce they are all good - These freeze well too! Great for those after school snacks.

★★★★★ 2 votes
6-12 servings
15 Min
20 Min
Deep Fry


1 c
1 c
all purpose flour
2 tsp
lawry's seasoned salt
1/2 tsp
1/4 tsp
garlic powder
1 tsp
granulated sugar
1/8 tsp
1 c
dairy buttermilk
2 large
1/4 c
grated onion
2 Tbsp
finely crumbled crisply cooked bacon
3/4 c
grated cheddar cheese
2 Tbsp
vegetable oil
hot dogs- skewered on thick wooden sticks or pkg of little smokies
1 c
cornstarch more or less, in a shallow pan
vegetable oil for frying
mustard dipping sauce, found at the market
guacamole dip, dean's or lighthouse


1In a large bowl. combine dry ingredients. Add the buttermilk, eggs and 2 Tablespoons oil and stir well to combine. Fold in onions, bacon and cheese. When batter is well mixed pour into a quart canning jar to within 1 inch of top. Or use a tall glass.
In an electric fryer or large pot, heat enough oil to come halfway up the fryer or pot and heat to 360^. Pat dry and roll hot dogs in cornstarch shake off any excess. One at a time, while holding the skewers, dip the skewed hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated dogs in batches into the hot oil and cook turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and place on wire rack and sprinkle with seasoned salt. Pass the dipping sauces.
2Makes great appetizers using little smokies instead of the hot dogs..

About this Recipe

Course/Dish: Chicken, Beef, Turkey, Pork
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #Fried