Real Recipes From Real Home Cooks ®

homemade corn dogs or little smokies

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 6 -12 servings
prep time 15 Min
cook time 20 Min
method Deep Fry

Ingredients For homemade corn dogs or little smokies

  • 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 lg
  • 1/4 c
    grated onion
  • 2 Tbsp
    finely crumbled crisply cooked bacon
  • 3/4 c
    grated cheddar cheese
  • 2 Tbsp
    vegetable oil
  • 12
    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

How To Make homemade corn dogs or little smokies

  • 1
    In 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.
  • 2
    Makes great appetizers using little smokies instead of the hot dogs..