Mini Corn Dogs

why You’ll Love This Recipe

Mini Corn Dogs are crispy on the outside, tender on the inside, and perfectly sized for snacking. They’re a great way to enjoy the classic corn dog flavor without the need for large sticks or complicated preparation. These mini bites are perfect for parties, game days, or even as an after-school treat. You can easily make a batch and freeze them for later, so you always have a delicious snack ready when you need it. Plus, they’re super fun to make and even more fun to eat!

Ingredients

• 8 mini hot dogs (or cocktail sausages)

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon garlic powder (optional)

• 1/4 teaspoon paprika (optional)

• 1 large egg

• 3/4 cup milk

• 1 teaspoon Dijon mustard (optional)

• Vegetable oil (for frying)

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

Directions

1. Prepare the batter: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, and paprika (if using). In a separate bowl, beat the egg and then add the milk and Dijon mustard. Combine the wet ingredients with the dry ingredients and stir until the batter is smooth. It should be thick enough to coat the hot dogs but not too runny.

2. Heat the oil: Heat vegetable oil in a deep pot or large skillet over medium-high heat. You’ll need enough oil to submerge the mini corn dogs (about 2-3 inches deep). To check if the oil is hot enough, drop a small amount of batter into the oil—if it sizzles and rises to the top, it’s ready.

3. Coat the mini hot dogs: Insert a skewer or toothpick into each mini hot dog. Dip the hot dogs into the batter, ensuring they are fully coated. Gently shake off any excess batter.

4. Fry the mini corn dogs: Carefully lower the battered hot dogs into the hot oil. Fry in batches to avoid overcrowding. Cook for 2-3 minutes, or until they are golden brown and crispy. Use tongs or a slotted spoon to remove the mini corn dogs and place them on a paper towel-lined plate to drain excess oil.

5. Serve: Serve immediately with your favorite dipping sauces, such as ketchup, mustard, or even a spicy mayo.

Servings and Timing

• Servings: 4

• Prep time: 10 minutes

• Cook time: 5-7 minutes per batch

• Total time: 20 minutes

Variations

• Mini Veggie Corn Dogs: Use vegetarian hot dogs or tofu sticks instead of regular mini hot dogs for a meatless version.

• Cheese-Stuffed Mini Corn Dogs: Insert small cubes of cheese (cheddar, mozzarella, or pepper jack) along with the hot dogs for an oozy, cheesy center.

• Spicy Corn Dogs: Add some finely chopped jalapeños to the batter for a spicy kick, or use spicy sausage for the center.

• Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.

• Baked Mini Corn Dogs: For a lighter version, bake the corn dogs on a baking sheet at 400°F (200°C) for 10-12 minutes, flipping halfway through until they’re golden and crispy.

Storage/Reheating

• Storage: Store leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze cooked mini corn dogs on a baking sheet until solid, then transfer to a freezer-safe bag or container. To reheat, bake in the oven at 375°F (190°C) for 10-12 minutes, or until heated through and crispy again.

• Reheating: You can also reheat them in the microwave for 20-30 seconds, but they won’t stay as crispy as when baked.

FAQs

Can I use regular-sized hot dogs instead of mini ones?

Yes, you can use regular hot dogs. Just slice them into smaller pieces, about 2-3 inches long, to make them bite-sized. You may need to adjust the cooking time slightly.

Can I use a different type of batter?

Yes, you can experiment with different batters. For a thicker, crunchier crust, you could use a tempura batter. If you prefer a lighter texture, you can try a pancake or waffle batter instead.

Can I make mini corn dogs ahead of time?

You can make the corn dogs ahead of time and freeze them for later. Just fry and cool them, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 3 months.

How do I keep mini corn dogs crispy?

To keep them crispy, be sure to drain them on a paper towel-lined plate after frying. If you’re reheating them, baking is a great option to keep them crispy compared to microwaving.

Can I use a deep fryer instead of a skillet?

Yes, you can use a deep fryer. Just make sure to set the fryer to 350°F (175°C), and cook the mini corn dogs in batches to ensure even frying.

Can I use a non-stick skillet for frying?

Yes, a non-stick skillet works well, but be sure to use enough oil to fully submerge the mini corn dogs for an even crisp.

How do I make mini corn dogs without frying?

If you want to avoid frying, you can bake them in the oven. Arrange the battered corn dogs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10-12 minutes, flipping halfway through.

How do I make sure the mini corn dogs are cooked all the way through?

Ensure the oil is at the right temperature (350°F or 175°C) before frying. Cooking the mini corn dogs for 2-3 minutes should be enough to cook the hot dogs inside and get a golden, crispy crust on the outside.

Conclusion

Mini Corn Dogs are a fun and tasty treat that everyone will love. Whether you’re serving them at a party, enjoying them for a snack, or making them as a meal, these little bites are packed with flavor and easy to make. With endless variations and the option to bake or fry, they’re a versatile dish that can be customized to your preferences. Serve them with your favorite dipping sauces, and they’re sure to be a crowd-pleaser every time!