Mini Corn Dogs are a fun and tasty snack that’s perfect for kids and adults alike. These little bites combine the sweet, soft cornmeal batter with juicy hot dogs, creating a perfect mix of crispy outside and tender inside. They’re bite-sized, making them great for parties, lunchboxes, or just an easy snack when you want something comforting and familiar.
I love making mini corn dogs because they bring back memories of fairs and festivals where the smell of corn dogs fills the air. Plus, they’re so easy to eat with your hands—no forks or plates needed! I usually like to dip mine in ketchup or mustard, but sometimes I switch it up with a little honey mustard or cheese sauce. It’s fun to try whatever you like best.
One tip I’ve found helpful is to keep the oil at the right temperature so the corn dogs cook evenly and get that golden color without soaking up too much oil. Serve these warm right out of the fryer or oven, and watch everyone’s faces light up when they take that first bite. They’re perfect for game nights, casual get-togethers, or anytime you just want a simple, satisfying treat.
Key Ingredients & Substitutions
Mini hot dogs: Cocktail sausages or little smokies work best here. You can substitute with vegan or chicken sausages for a lighter or plant-based version. Just pick something about the same size so they cook evenly.
Cornmeal: Yellow cornmeal adds that classic sweetness and texture. If you can’t find yellow, white cornmeal works fine. For a gluten-free option, double-check your flour choice or substitute with a gluten-free blend.
Flour: All-purpose flour keeps the batter tender but crispy. You can try whole wheat for a nuttier flavor, but the texture will be a bit denser.
Milk and egg: These bind everything together and add moisture. You can swap milk for a non-dairy option like almond or oat milk, and for the egg, a flax egg or chia egg works if you want to avoid eggs.
How Do I Get the Batter to Stick Well to the Mini Hot Dogs?
Getting the batter to cling can be tricky. Here’s what helps:
- Pat your mini hot dogs dry before dipping so the batter sticks better.
- Use a thick batter — it should coat the hot dog without running off too quickly.
- Dip and gently shake off excess batter so it’s even but not dripping.
- Drop them carefully into hot oil to keep the coating intact.
Using skewers or forks to hold the hot dogs makes dipping smoother and frying safer.
Equipment You’ll Need
- Deep-fry thermometer – I use this to keep the oil at the perfect temperature (around 350°F) so the corn dogs fry evenly and get crispy.
- Deep heavy-bottomed pot or deep fryer – This holds enough oil for frying and distributes heat well.
- Slotted spoon or spider strainer – Perfect for carefully removing the fried corn dogs and letting excess oil drip off.
- Small bowls for batter and dipping – Makes prepping easy and keeps everything tidy.
- Paper towels or a wire rack – For draining the fried mini corn dogs so they stay crispy.
Flavor Variations & Add-Ins
- Use spicy hot dogs or chorizo instead of regular ones for a kick of heat.
- Mix shredded cheese or chopped jalapenos into the batter for added flavor.
- Add a sprinkle of paprika or baked seasonings to the batter for extra color and flavor.
- Swap ketchup or mustard for honey mustard, barbecue sauce, or cheese sauce for dipping fun.
How to Make Mini Corn Dogs
Ingredients You’ll Need:
- 8 mini hot dogs (cocktail sausages or little smokies)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons melted butter (optional, for richer batter)
- Vegetable oil, for frying
- Condiments for serving (mustard, ketchup, etc.)
Time Needed:
This recipe takes about 10 minutes to prepare and around 10 minutes to fry. So, in total, you’ll spend about 20 minutes from start to finish—fast and fun!
Step-by-Step Instructions:
1. Prepare the Hot Dogs:
Start by patting the mini hot dogs dry with paper towels. This helps the batter stick better to them later. Set them aside while you make the batter.
2. Make the Batter:
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, beat the milk, egg, and melted butter (if using). Pour the wet mix into the dry ingredients and stir just until combined. The batter should be thick but smooth—if it’s too thick, add a little more milk.
3. Heat the Oil:
Pour vegetable oil into a deep pot or fryer so it’s about 2 to 3 inches deep. Heat the oil to 350°F (175°C) — using a thermometer helps keep it just right for frying.
4. Coat the Hot Dogs:
Using a fork or two skewers, dip each mini hot dog completely into the batter. Let the extra batter drip off to avoid clumps.
5. Fry the Corn Dogs:
Carefully place the battered hot dogs into the hot oil. Fry a few at a time so they don’t crowd. Cook for about 2-3 minutes, turning occasionally, until golden brown and cooked through.
6. Drain and Serve:
Take the corn dogs out with a slotted spoon and let them drain on paper towels. Serve warm with your favorite dipping sauces like ketchup or mustard. Enjoy!
Can I Use Frozen Mini Hot Dogs?
Yes, but make sure to fully thaw them before dipping in batter. Thaw overnight in the fridge or quickly in cold water, and pat dry to ensure the batter sticks well.
Can I Bake Instead of Fry?
You can bake them for a slightly healthier option, but they won’t be as crispy. Preheat oven to 400°F, place battered hot dogs on a greased baking sheet, and bake for about 15-20 minutes, flipping halfway through.
How Do I Store Leftover Mini Corn Dogs?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a 350°F oven for 5-7 minutes or in an air fryer to keep them crisp.
What Can I Use Instead of Cornmeal?
If you don’t have cornmeal, try using more all-purpose flour or a mixture of polenta and flour. The texture will be slightly different but still tasty!