Corn Dog Bites

I did something crazy for lunch the other day.

Like, for totally serious crazy.

My daughter said “Hey, let’s go get some corn dog nuggets from A&W for lunch!”

And, I said “Child, I am not putting a bra on, which means I am not leaving this house. ”

Then she whined a bunch and I went into the kitchen and made her some homemade corn dog bites that pretty much blew my mind.

I have never in my life eaten a corn dog that tasted like this. It was so perfectly crunchy on the outside and the batter was just oh so slightly sweet and the actual hot dog didn’t give me nightmares or anything because I knew I had bought good quality ones that were made from cows and not rats.

Let’s face it. Not all hot dogs are created equal.

My favorites are the new Oscar Mayer Selects Angus dogs. (This isn’t sponsored content, I’m just sharing what I use and love in my own kitchen.) No nitrates or nitrites and 100% beef. Yes, please.

Anyway, these were super simple to make and took the same amount of time it would have for me to put on a bra, brush my hair, and drive to the local fast food joint and back. Not to mention, these were pretty much the yummiest thing I’ve had for lunch in years. I served them with lots of ketchup and mustard and a big, icy glass of root beer.

Corndog Bites


1 cup flour, divided
1/4 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup milk
8 hot dogs, cut into thirds
Vegetable or canola oil, for frying


Preheat about 3 inches of oil to 350 degrees over medium heat.
Combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder and onion powder in a large mixing bowl. Stir in the milk.
In a pie plate or other shallow dish, add the remaining flour.
Dredge each hot dog piece in the flour and then dip it into the cornmeal batter. Shake off any excess batter, but be sure that the hot dog is fully covered in batter.
Drop into the hot oil and fry for 3-4 minutes, turning halfway through, until golden brown and crispy.
Fry in batches, being careful not to over crowd the pan.
Drain on a paper towel lined plate and keep warm in a 200 degree oven until all of the hot dogs are fried.
Serve immediately with ketchup and mustard, if desired.

recipe from The Cooking Bride