Venison Mini Corn Dogs Recipe

This recipe is about as straightforward as they come. But, man, the results are delicious. These venison mini corn dogs make a great appetizer for any occasion and are a fun way to use your venison hot dogs.

Venison Mini Corn Dogs Recipe

• 1 package Venison hot dogs, cut into quarters
• 1 cup Yellow Cornmeal
• 1 cup All-Purpose Flour
• 1 Tbsp. Sugar
• 2 tsp. Baking Powder
• 1 1/2 tsp. salt
• 1 cup + 2 Tbsp. Milk
• 2 Tbsp. Vegetable oil
• 2 Tbsp. Honey
• 1 Egg

Step 1: Pre-heat deep fryer or pot of oil to 375°F

Step 2: Whisk dry ingredients together in a large bowl.

Step 3: Mix wet ingredients together in medium bowl.

Step 4: Add wet ingredients into dry ingredients, stir to thoroughly incorporate.

Step 5: Once oil is hot, one-by-one, place hot dog pieces on a skewer and dip into the batter until covered. Then transfer to the oil. Leave the hot dog piece on the skewer for about 20 seconds until the batter sets, then slide it off the skewer with a fork or pair of tongs. Repeat as needed.

Step 6: Cook until coating is golden brown. Place on a wire rack to cool.

Tips and Substitutions

I try to cook in batches of six, but your batch size will vary depending upon the amount of space you have in your frying device. They key is to avoid crowding the fryer, so the mini corn dogs don’t stick together.

The honey is optional, but the sweetness does add a nice contrast to the saltiness. If you want to spice things up, you can add diced jalapeños into the batter.

The wire rack isn’t absolutely necessary but, using during the cooling process will help keep your coating crisp while you wait for the mini corn dogs to cool. Put a paper towel underneath it to collect the excess oil that may drip off.