Mini Corn Dogs are little bites of crispy, golden outside with juicy, tender hot dogs inside. They’re the perfect mix of sweet cornmeal batter and savory sausage, all in a fun, handheld size that’s easy to munch on. These are great for snacks, parties, or just when you want a cozy, nostalgic treat.
I love making these mini corn dogs because they’re so quick and fun to eat. Plus, dipping them in ketchup or mustard makes every bite even better. Sometimes, I like to add a little honey mustard sauce for a sweet and tangy combo that surprises everyone. Kids and adults both go nuts for these!
Whenever I serve mini corn dogs, I like to line them up on a platter so everyone can grab as many as they want. They’re a great finger food for game nights or casual get-togethers, and they always bring back memories of fairs and summer days. If you’ve never made them at home, they’re definitely worth trying—you might find yourself making them all the time!
Key Ingredients & Substitutions
Mini Hot Dogs: These little sausages are the heart of the recipe. You can swap them for turkey or chicken sausages for a lighter option. Vegetarian hot dogs work too if you want a meat-free version.
Cornmeal: This gives the batter its classic texture and slight sweetness. If you don’t have yellow cornmeal, you can use white cornmeal or even fine polenta.
Flour and Baking Powder: All-purpose flour provides structure, and the baking powder makes the batter light and puffy. Make sure your baking powder is fresh for the best rise.
Milk and Egg: These bind the batter and help it to stick to the hot dogs. You can use plant-based milk and an egg substitute if you prefer.
Vegetable Oil for Frying: Use a neutral oil with a high smoke point, like canola or peanut oil. These keep the corn dogs crispy without adding strong flavors.
How Do I Get the Batter to Stick and Keep Corn Dogs Crispy?
Getting the batter to evenly coat the hot dogs can be tricky. Here’s how I do it:
- Dry each hot dog with a paper towel; moisture stops the batter from sticking well.
- Use a thick batter that’s just pourable but not runny—if too thin, it won’t coat fully.
- Dip and turn the hot dog slowly in the batter to cover all sides.
- Fry the corn dogs immediately in hot oil (around 350°F) to lock in crispness.
- Avoid overcrowding the fryer to keep the oil temperature steady for golden, crunchy results.
Following these tips helps each bite stay crispy on the outside and juicy inside—just like fairground mini corn dogs!
Equipment You’ll Need
- Deep-fry thermometer – To check the oil stays at the right temperature for crispy outside.
- Deep pot or fryer – For safely frying the corn dogs without splattering.
- Mixing bowls – One for the batter, one for wet ingredients.
- Whisk or spoon – To combine ingredients smoothly.
- Slotted spoon or tongs – For turning and removing the hot dogs from hot oil.
- Paper towels – To drain excess oil after frying.
- Tray or plate – For placing the fried mini corn dogs.
Flavor Variations & Add-Ins
- Cheese-stuffed: Wrap a small piece of cheese with the hot dog before battering for melty goodness.
- Spicy kick: Add a pinch of cayenne or hot sauce to the batter to give it some heat.
- Extra herbs: Mix chopped chives, parsley, or cumin into the batter for added flavor.
- Vegetarian version: Use veggie or plant-based hot dogs if you’re avoiding meat or want a lighter option.
Mini Corn Dogs
Ingredients You’ll Need:
For the Mini Corn Dogs:
- 10 mini hot dogs or cocktail sausages
- 10 wooden skewers or toothpicks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Vegetable oil, for frying
- Ketchup and mustard, for serving
Time Needed
This recipe takes about 10 minutes to prepare and 10 minutes to cook, so you can have crispy mini corn dogs ready to enjoy in around 20 minutes.
Step-by-Step Instructions:
1. Prepare the Mini Hot Dogs:
Start by inserting a wooden skewer or toothpick into each mini hot dog, leaving enough of the stick sticking out to hold onto easily.
2. Make the Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix the milk, egg, and melted butter until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick enough to stick to the hot dogs well — if it feels too thin, add a little more flour.
3. Fry the Mini Corn Dogs:
Heat about 2-3 inches of vegetable oil in a deep pot or fryer to 350°F (175°C). Pat each hot dog dry with paper towels, then dip it into the batter, turning to coat completely. Carefully lower the coated hot dog into the hot oil and fry for 2–3 minutes until golden brown and crispy, turning as needed to cook evenly. Remove with a slotted spoon and place on paper towels to drain excess oil.
4. Serve and Enjoy:
Serve the mini corn dogs warm with ketchup and mustard for dipping. They’re perfect for a quick snack, party treat, or anytime you want a tasty finger food!
Can I Use Frozen Mini Hot Dogs for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator before skewering and coating with batter. Pat them dry well to help the batter stick better.
Can I Bake Mini Corn Dogs Instead of Frying?
While frying gives the best crispy texture, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes or until golden, turning halfway through. The texture will be slightly different but still tasty!
How Should I Store Leftover Mini Corn Dogs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in an oven or air fryer to keep them crispy instead of using a microwave.
What Dipping Sauces Go Well with Mini Corn Dogs?
Classic ketchup and mustard are always favorites, but honey mustard, barbecue sauce, or even a spicy mayo can add a delicious twist!