DIY Corn Dog Bites

Prep time
15 min
Cook time
15 min

Pronto Pup bites served with ketchup.

Make a state fair classic at home! This recipe makes it easy, and both the young and the young at heart will swoon for these savory bites. Classic corn dogs are made with cornmeal batter, which we kept in this recipe, then we added a little extra sugar and Dinner Bell Unsalted Butter. Our rich, creamy butter boosts flavor and richness, making every bite irresistible. In terms of sweetness, the Bites are similar to Pronto Pups, which are Minnesota State Fair staple. Serve with ketchup and mustard, and watch while everyone around the table is transported to the midway.

How To:

  1. Fit a large Dutch oven with a candy thermometer and fill it with 2 inches of vegetable oil. Heat over medium-high heat to 350°F. Adjust the heat as needed to maintain this oil temperature throughout the frying process.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, mustard powder, and salt.
  3. In a large liquid measuring cup, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold the hot dog pieces into the batter until well coated.
  4. Using a large spoon, scoop one hot dog piece out of the batter, leaving a ¼-inch thick coating. Transfer it to the hot oil. Repeat with about ¼ of the hot dog pieces.
  5. Fry the bites, turning occasionally, until dark golden brown, 5 to 7 minutes. Using a slotted spoon, transfer the bites to a large plate lined with paper towels.
  6. Repeat steps 4 and 5 until all the bites are fried, then serve warm with ketchup and mustard.
  7. Leftover Corn Dog Bites can be stored in an airtight container in the refrigerator for up to 2 days.

Recipe adapted from: I Am Baker

Made with love + simple ingredients