Mini Corn Dogs are little bites of fun and flavor that everyone can enjoy! These handheld treats feature juicy mini hot dogs wrapped in a golden, crispy cornmeal batter that’s lightly sweet and perfectly crunchy on the outside. They’re the kind of snack that brings back memories of fairs and weekend barbecues with just a single bite.
I love making mini corn dogs because they’re so simple to prepare and great for sharing. They’re perfect for when you want a quick snack or when you have a bunch of friends or family over, especially kids. One tip I always use is to keep the oil at just the right temperature so the batter cooks through without burning the outside — it keeps every bite tender and delicious.
My favorite way to serve mini corn dogs is with a little side of ketchup and mustard for dipping. Sometimes, I like to add a dash of honey mustard or even a spicy mayo to switch things up. No matter how you serve them, they’re sure to disappear fast at any party or casual get-together. They’re just all-around fun and tasty snacks that always bring smiles.
Key Ingredients & Substitutions
Yellow Cornmeal: This gives the batter its classic corn dog flavor and texture. If you prefer a finer texture, you can use fine cornmeal or even a mix of cornmeal and semolina. For gluten-free options, try a gluten-free cornmeal blend.
Mini Hot Dogs: Regular mini hot dogs or cocktail sausages work best here. You can swap them for chicken or turkey sausages for a lighter option. Vegetarian or vegan hot dogs can be used too, just check for size compatibility.
Buttermilk: Adds moisture and a slight tang to the batter. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes before using.
Vegetable Oil: Use a neutral oil with a high smoke point like canola or peanut oil for frying. Avoid olive oil as it burns too quickly at high heat.
How Do I Get the Batter to Stick Well and Fry Evenly?
Getting a smooth, even batter coating can be tricky but is key for perfect mini corn dogs. Here’s how I do it:
- Make sure the batter is thick but smooth. Too thin, and it won’t stick; too thick, and it can be lumpy.
- Use a tall, narrow glass to dip the skewered hot dogs. This helps fully coat and control dripping.
- Work quickly to dip and fry so the batter doesn’t dry before hitting the oil.
- Maintain the oil temperature close to 350°F (175°C). If the oil is too hot, the outside burns before the inside cooks; too cool, and the batter absorbs oil and feels greasy.
- Fry in small batches to avoid overcrowding, which drops oil temperature and results in soggy corn dogs.
With these tips, your mini corn dogs will have a crispy, golden crust and a juicy center every time!
Equipment You’ll Need
- Deep-fry thermometer – I like it because it helps keep the oil at the perfect temperature for crispy coating.
- Deep heavy-bottomed pot or Dutch oven – ensures even heat and enough space for frying multiple corn dogs at once.
- Slotted spoon – makes removing the corn dogs easy and safe without excess oil.
- Stick or skewers – used to hold the hot dogs and make dipping and frying easier.
- Paper towels – for draining excess oil after frying.
- Measuring cups and spoons – for accurate ingredients to get the batter just right.
Flavor Variations & Add-Ins
- Use chicken or turkey sausages instead of hot dogs for a leaner option or different flavor.
- Add a pinch of cayenne or chili powder to the batter for a little kick.
- Mix in shredded cheese or chopped jalapeños for extra flavor inside the batter.
- Brush with honey or sprinkle sesame seeds on the batter before frying to add a sweet or savory twist.
How to Make Mini Corn Dogs
Ingredients You’ll Need:
For the Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
For the Mini Corn Dogs:
- 12 mini hot dogs or cocktail sausages
- Wooden skewers or toothpicks
- Vegetable oil, for frying
- Ketchup and mustard, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook. So, in less than 30 minutes your mini corn dogs will be ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Mini Hot Dogs:
Insert wooden skewers or toothpicks into each mini hot dog, leaving enough skewer sticking out so you can hold them easily while dipping and frying.
2. Make the Batter:
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the buttermilk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be a little thick — that’s perfect!
3. Heat the Oil:
Pour about 2 inches of vegetable oil into a deep pot or Dutch oven. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature, as it’s important for frying evenly.
4. Dip and Fry:
Pour the batter into a tall glass or narrow container for easy dipping. Dip each skewered hot dog into the batter, making sure it’s completely covered. Carefully place the coated hot dog into the hot oil. Fry a few at a time so the oil stays hot and they don’t stick together.
5. Cook Until Golden:
Fry the mini corn dogs for 3 to 4 minutes, turning gently so they brown evenly on all sides. They should be golden brown and cooked through.
6. Drain and Serve:
Use a slotted spoon to remove the mini corn dogs and drain them on paper towels. Serve warm with ketchup and mustard for dipping. Enjoy!
Can I Use Frozen Mini Hot Dogs for This Recipe?
Yes, you can use frozen mini hot dogs, but make sure to thaw them completely in the refrigerator before skewering and dipping. This helps the batter stick better and ensures even cooking.
Can I Bake Mini Corn Dogs Instead of Frying?
While frying gives the crispiest texture, you can bake mini corn dogs at 400°F (200°C) for about 15-20 minutes or until golden brown. Brush them lightly with oil before baking for better browning.
How Should I Store Leftover Mini Corn Dogs?
Place leftovers in an airtight container and refrigerate for up to 2 days. To reheat, warm them in a toaster oven or oven at 350°F (175°C) for 5-7 minutes to keep them crispy.
Can I Make the Batter Ahead of Time?
You can prepare the batter a few hours ahead and keep it covered in the fridge. Stir gently before using, and if it thickens too much, add a splash of buttermilk to loosen it.