Sourdough Discard Corn Dog Bites
Featuring a honey cornmeal batter and fried to golden brown perfection, these sourdough discard corn dogs are downright delicious and make a great addition to the weekly menu.
Equipment
- a large pot for frying
- paper towel
- wooden skewers, or toothpicks you can also use popsicle sticks if you are in a pinch
Ingredients
- 16 hot dogs of choice cut each hot dog into four equal pieces
- 2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 4 tbsp sugar white sugar, or cane sugar
- 4 tsp baking powder
- 2 eggs
- 1 1/2 cups whole milk
- 1/2 cup unfed sourdough starter(sourdough discard) I’m sure you could also make this recipe with active starter, but personally, I’ve never tried
- 2 tbsp butter melted
- 2 tbsp raw honey
- 1 tsp sea salt
- pank bread crumbs optional
- oil for frying any kind of neutral oil for work for this recipe. I like avocado oil, but vegetable oil, peanut oil, and even canola oil all work well.
Instructions
- In a large bowl, combine the wet ingredients(sourdough discard, eggs, milk, honey, and salt), whisk, and set aside until ready to use.
- In a separate bowl, whisk together the dry ingredients(cornmeal, flour, sugar, and baking powder).
- Pour the dry ingredients into the bowl of wet ingredients and mix. Be careful not to overmix your batter; it just needs to be combined, not beaten. Set aside until ready to use.
- Place your breadcrumbs in a shallow dish and set aside. I like to make a mix of regular and panko-coated corn dogs. But the breadcrumbs are completely optional.
- In a large pot (or Dutch oven), heat 3-4 inches of your frying oil over medium-high heat until it reaches roughly 350 degrees F.
- Once the oil is hot, it’s time to prep your corndogs. I like to make about 4 at a time; this helps me get the hot dogs done faster, but also allows me to easily keep my oil hot. To prep your corn dog bites, stick your hot dog pieces onto your wooden skewers or toothpicks (one hot dog piece to each skewer), dip each hot dog bite into your sourdough batter, then quickly roll it in your panko bread crumbs(if using.) and carefully place it into the hot oil.
- Fry until golden brown, roughly 2-3 minutes on each side, turning often to avoid burning. Remove your finished corn dog bites from the oil and place them on a paper towel-lined tray or plate to cool. (You can also place them on a wire rack over paper towels to drain off any excess oil and cool.)
- Repeat with the remaining hot dog pieces. Remove the wooden skewers/toothpicks from the corn dog bites as soon as they are cool enough to handle.
- Serve with any of your favorite condiments and enjoy!
Notes
Any leftover corn dog bites any be stored in an airtight container in the fridge for up to 5 days! Corn dog bites can easily be reheated in the oven.
I like to reuse the same skewers or toothpicks when making this recipe. I usually get 8-12 of them and simply rotate through them over and over, until I’m finished with all the hot dog pieces. That way, I don’t have to use so many!
Feel free to use any of your favorite hot dogs for this recipe; you can also use brats or smoked sausages.
Nutrition
Serving: 4bitesCalories: 327kcalCarbohydrates: 33gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 52mgSodium: 742mgPotassium: 179mgFiber: 2gSugar: 7gVitamin A: 111IUVitamin C: 0.01mgCalcium: 98mgIron: 2mg
Tried this recipe?Let us know how it was!