Mini Corn Dogs

Why You’ll Love This Recipe

Mini Corn Dogs are crispy, flavorful, and incredibly fun to eat. They’re easy to make at home and far better than anything frozen or store-bought. You can customize the batter, use different types of hot dogs, or even bake or air fry them for a lighter version. They’re the ultimate finger food that brings nostalgic comfort and bold flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mini hot dogs or cocktail sausages
• All-purpose flour
• Yellow cornmeal
• Baking powder
• Sugar
• Salt
• Egg
• Milk or buttermilk
• Wooden toothpicks or skewers
• Oil for frying
• Optional: ketchup, mustard, or honey mustard for dipping

Directions

1. Pat the mini hot dogs dry with paper towels and insert toothpicks or small skewers into each one.
2. In a mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the egg and milk (or buttermilk). Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat oil in a deep pot or fryer to 350°F (175°C).
5. Dip each mini hot dog into the batter, coating it completely. Let excess drip off.
6. Carefully place into the hot oil. Fry in batches for 2–3 minutes or until golden brown.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with dipping sauces.

Servings and timing

This recipe makes about 20 mini corn dogs.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Spicy Corn Dogs: Add a pinch of cayenne pepper or chili powder to the batter.
• Cheesy Corn Dogs: Insert a small cube of cheddar with the hot dog before dipping.
• Baked Version: Bake in a mini muffin tin at 375°F (190°C) for 12–15 minutes.
• Gluten-Free: Use gluten-free flour and cornmeal for a GF-friendly version.
• Sweet and Savory: Add a touch of honey to the batter for extra sweetness.

Storage/Reheating

Store leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days.
To reheat, bake at 350°F (175°C) for 8–10 minutes or air fry until heated through and crispy.
Avoid microwaving to preserve the crispy coating.
You can freeze cooked corn dogs and reheat from frozen in the oven for 12–15 minutes.

FAQs

Can I use full-sized hot dogs?

Yes, just cut them into smaller pieces (about 2 inches) before skewering and coating.

What kind of cornmeal should I use?

Yellow cornmeal is traditional and gives the best flavor and texture.

Can I make the batter ahead of time?

The batter is best used fresh, but you can prep the dry and wet ingredients separately in advance.

Can I air fry mini corn dogs?

Yes, spray lightly with oil and air fry at 375°F (190°C) for 8–10 minutes.

Why won’t the batter stick?

Make sure the hot dogs are dry and cold, and that the oil is hot enough before frying.

Can I make these without sticks?

Yes, just use tongs to dip and fry, but sticks make them easier to handle and serve.

How do I get a thick, even coating?

Dip the hot dogs in flour first, then into the batter for better adhesion.

Can I use plant-based sausages?

Yes, plant-based mini sausages work well for a vegetarian version.

Are these freezer-friendly?

Yes, freeze after frying and reheat in the oven for best results.

What dips go best with mini corn dogs?

Classic ketchup and mustard are great, but you can also try BBQ sauce, ranch, or spicy mayo.

Conclusion

Mini Corn Dogs are a nostalgic, crispy, and satisfying snack that’s perfect for any occasion. Whether you’re serving them at a party, making a fun lunch for kids, or enjoying them as a treat-yourself moment, these golden bites bring all the joy of the fair straight to your kitchen. Easy to make, easy to love, and even easier to eat—mini corn dogs never disappoint.

Mini Corn Dogs

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Mini Corn Dogs are crispy, bite-sized hot dogs dipped in a sweet cornmeal batter and fried to golden perfection—perfect for parties, snacks, or game day.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 20 mini corn dogs
• Category: Snack, Appetizer
• Method: Fried
• Cuisine: American

Ingredients

• 20 mini hot dogs or cocktail sausages
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 2/3 cup milk or buttermilk
• Toothpicks or mini skewers
• Oil for frying
• Optional: ketchup, mustard, or honey mustard for dipping

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Instructions

1. Pat mini hot dogs dry with paper towels. Insert toothpicks or mini skewers into each one.
2. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together the egg and milk. Combine with the dry ingredients and stir until smooth.
4. Heat oil in a deep pot to 350°F (175°C).
5. Dip each hot dog into the batter to fully coat. Let excess drip off.
6. Fry in batches for 2–3 minutes, or until golden and crispy.
7. Remove with a slotted spoon and drain on paper towels.
8. Serve warm with your favorite dipping sauces.

Notes

• Ensure hot dogs are dry and cold for the batter to stick better.
• Dip in a little flour before battering for extra adhesion.
• Don’t overcrowd the oil—fry in batches for even cooking.
• Batter should be thick enough to cling—adjust with flour or milk if needed.

Nutrition

• Serving Size: 1 mini corn dog
• Calories: 85
• Sugar: 1g
• Sodium: 220mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 10mg