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Corn dog nuggets in a bowl with condiments,

Homemade Corn Dog Nuggets Recipe

These corn dog nuggets ditch the stick for a more bite-sized, dippable appetizer. The crisp, golden coating, the fluffy inside, and the hot dog center make for the perfect party or game day snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 6 hot dogs
  • 3/4 cups fine cornmeal
  • 3/4 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons honey
  • 3/4 cups buttermilk
  • 2 eggs
  • neutral oil (I used canola oil)

Equipment

  • 1 heavy bottom pot
  • 1 large mixing bowl
  • 1 whisk
  • 1 fork

Method
 

  1. Heat a couple of inches of neutral oil, like canola or vegetable oil, in a large heavy-bottomed pot to 375°F/180°C. I always use a candy thermometer for accuracy.
  2. Cut the hot dogs into thirds. You should have 18 pieces.
  3. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and pepper. Add the honey, buttermilk, and eggs, and whisk until a thick batter forms, Set it aside for a few minutes to thicken further.
  4. Once the oil reaches temperature, using a large fork, or whatever utensil works best for you, dip the hot dog pieces into the batter, let the excess drip off, and careful drop into the oil.
  5. Cook for 2 minutes per side, until golden brown, flipping if necessary. I found that a lot of my corn dog nuggets flipped over on their own. Remove from the oil and transfer to a paper towel lined plate to soak up the excess oil.

Notes

Allow the batter to sit for 5-10 minutes to thicken.
Use a candy thermometer to monitor the oil temperature.
Sprinkle deep fried foods with a pinch of salt after frying.