Name: Corn Dogs with Green Ranch (Seattle-Style)
Prep time: 15 min
Cook time: 10 min
Ingredients: 120 g all-purpose flour (1 cup); 150 g medium-ground cornmeal (1 cup); 360 to 420 g buttermilk and milk combined (1 1/2 to 1 3/4 cups); 12 g granulated sugar (1 tablespoon); 6 g kosher salt (1 teaspoon); 7 g paprika (1 tablespoon); 7 g garlic powder (1 tablespoon); 1 large egg (about 50 g); Neutral oil for frying (such as canola or vegetable); Berkshire pork mini dogs (halved); Jack cheese (cut to match the size of the mini dogs); 15 g dried dill powder (about 1/2 cup, see notes below); 240 g sour cream (1 cup); 8 g garlic powder (1 tablespoon); 8 g dried scallions (1 tablespoon); Substitute 1 tablespoon onion powder if needed; 6 g black pepper (1 tablespoon); 120 to 180 g buttermilk (1/2 to 3/4 cup, as needed); Kosher salt (to taste); Lemon juice or citric acid (to taste)

(A Super Bowl Snack Inspired by the Seattle Dog)

These mini corn dogs are my take on a Seattle-style game day snack. Think classic corn dog energy with a nod to the Seattle dog. Savory, slightly sweet batter. Melty jack cheese. Crispy exterior. Finished with a herby green ranch that works on just about everything.

They are small, snackable, and perfect for a crowd. I made these for the big game and they disappeared fast.

This batter also doubles as an excellent hush puppy base, which is something we used to do in professional kitchens back in Seattle.

Ingredients

Mini Corn Dogs

120 g all-purpose flour (1 cup)
150 g medium-ground cornmeal (1 cup)
360 to 420 g buttermilk and milk combined (1 1/2 to 1 3/4 cups)
12 g granulated sugar (1 tablespoon)
6 g kosher salt (1 teaspoon)
7 g paprika (1 tablespoon)
7 g garlic powder (1 tablespoon)
1 large egg (about 50 g)
Neutral oil for frying, such as canola or vegetable
Berkshire pork mini dogs, halved
Jack cheese, cut to match the size of the mini dogs
Popsicle sticks

Green Ranch Sauce

15 g dried dill powder (about 1/2 cup, see notes below)
240 g sour cream (1 cup)
8 g garlic powder (1 tablespoon)
8 g dried scallions (1 tablespoon)
Substitute 1 tablespoon onion powder if needed
6 g black pepper (1 tablespoon)
120 to 180 g buttermilk (1/2 to 3/4 cup), as needed
Kosher salt, to taste
Lemon juice or citric acid, to taste

We’ll start this recipe by preparing the Green Ranch first.

Green Ranch Sauce

Make the Dill Powder: If starting with fresh dill, dehydrate one full clamshell at 40°C (105°F) for about 24 hours until completely dry.

Blend in a high-powered blender until a fine powder forms. This yields about 15 g (1/2 cup) dried dill powder.

Mix the Sauce: In a bowl, combine the dried dill powder, sour cream, garlic powder, dried scallions, and black pepper.

Whisk in the buttermilk a little at a time until smooth and pourable. Start with 120 g (1/2 cup) and adjust as needed.

Season with salt to taste. Add lemon juice or a small pinch of citric acid if you want more brightness.

This sauce keeps well in the fridge and is great on corn dogs, fries, eggs, steak, or roasted vegetables.

How to Make Corn Dogs with Green Ranch

Make the Batter: In a large bowl, whisk together the flour, cornmeal, sugar, salt, paprika, and garlic powder.

Add the egg and begin whisking while slowly pouring in the buttermilk and milk mixture. Continue whisking until smooth.

You are looking for a waffle batter consistency. Thick enough to cling, but loose enough to dip. Adjust with more milk if needed.

Transfer the batter to a tall container that allows you to fully dip the corn dogs.

Prep the Corn Dogs: Insert popsicle sticks into the halved mini dogs. Add a piece of jack cheese on top of each dog, pressing gently so it stays in place.

Popsicle sticks work better than skewers. They grip the dog and cheese more securely and are less likely to slip during frying. Coat the corn dogs with a layer of flour to prepare them to be submerged into the batter.

Fry the Corn Dogs: Heat neutral oil to 175°C (350°F) in a deep pot. Make sure the pot is deep enough to fully submerge the corn dogs.

Dip each corn dog into the batter using a twisting motion, making sure it is fully coated. Lift it out and give it two to three gentle downward shakes to remove excess batter.

Dip once more lightly, shake again, then slowly lower the corn dog into the oil. Do not drop it in all at once. Let the batter set gradually so it stays attached.

Fry until golden brown and cooked through, about 3 to 4 minutes. Turn as needed for even color.

Remove to a wire rack and season lightly with salt while hot.

If cooking for a crowd, you can hold the fried corn dogs in a 175°C (350°F) oven to keep them warm and crisp.

Serving Notes

These mini corn dogs are inspired by Seattle flavors and classic game day snacks. Crispy batter, melty cheese, savory pork, and a bright green ranch to tie it all together.

They are bite-sized, crowd-friendly, and easy to prep ahead. You can swap the cheese, change the sausage, or even use this batter for hush puppies.

Call them Seattle-style corn dogs if you want. Or don’t. Either way, they eat fast.