Mini Corn Dogs are little bites of happiness wrapped in a golden, crispy cornmeal batter. They’re perfectly sized for snacking and have that classic combination of juicy hot dog and slightly sweet, crunchy coating that makes them so fun to eat. Whether kids or adults, these mini treats always bring a smile to the table.
I love making these for casual gatherings or game nights because they’re easy to eat with your fingers and full of comforting flavor. Plus, they’re a great twist on the regular corn dog, so it feels a bit special but still familiar. I usually toss a batch in the oven or air fryer for a quick snack that packs lots of satisfaction.
My favorite way to enjoy mini corn dogs is with a variety of dipping sauces—like mustard, ketchup, or even a little honey mustard mix. It’s such a simple yet fun little meal or party snack that’s totally crowd-pleasing. Honestly, once you start, it’s hard to stop grabbing one more!
Key Ingredients & Substitutions
Yellow Cornmeal: This is the heart of the batter. It gives that slightly sweet and crunchy texture. If you don’t have yellow cornmeal, you can use white cornmeal or a mix of cornmeal and fine polenta for a similar crunch.
Mini Hot Dogs: I like cocktail sausages here because of their size. For a healthier twist, try chicken or turkey sausages. Veggie sausages work too if you want a meatless option!
Milk & Eggs: These keep the batter moist and help it stick to the hot dogs. You can swap regular milk with any plant-based milk if you’d prefer dairy-free.
Vegetable Oil: Use an oil with a high smoke point like canola, peanut, or sunflower oil to get that golden crisp without burning.
How Do You Get the Batter to Stick Perfectly to Mini Hot Dogs?
Coating the mini hot dogs evenly is crucial so the batter doesn’t slip off during frying. Follow these tips:
- Use a thick batter that’s not too runny—this helps it cling better.
- Dip the hot dogs into the batter quickly but fully coat them.
- Using a tall glass or cup for the batter makes dipping easier and neater.
- Work quickly after dipping: add them straight to hot oil so the batter sets fast.
- If needed, insert skewers or toothpicks into the hot dogs before dipping to hold them steady.
These tips give you that classic corn dog shape with a crispy, even coating every time! Fry in batches for best results and keep an eye on the oil temperature—it should stay around 350°F (175°C) for perfect cooking.
Equipment You’ll Need
- Deep fryer or a large, deep pot – I recommend this because it keeps the oil at the right temperature and makes frying safer and easier.
- Candy or deep-fry thermometer – keeps you from overheating the oil and ensures crispy results.
- Wooden skewers or toothpicks (optional) – helpful for handling hot dogs without getting messy.
- Mixing bowls – for preparing the batter and wet ingredients separately.
- Slotted spoon or tongs – to carefully remove the cooked corn dogs from oil without splattering.
- Paper towels – to drain excess oil and keep them crispy.
- Measuring cups and spoons – for accurate ingredient portions.
Flavor Variations & Add-Ins
- Cheese-filled mini corn dogs: stuff the hot dogs with small cubes of cheddar or Monterey Jack before dipping. Kids usually especially love this cheesy surprise!
- Spicy kick: add a pinch of cayenne pepper or chili powder to your batter for a little heat.
- Sweet coating: Brush the finished corn dogs with honey or maple syrup before serving for a sweet-salty combo.
- Vegetable boost: add finely chopped jalapeños, bell peppers, or cooked corn kernels into the batter for extra flavor and texture.
Mini Corn Dogs
Ingredients You’ll Need:
For The Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup milk
- 2 large eggs
- 2 tbsp melted butter
For The Hot Dogs:
- 12 mini hot dogs or cocktail sausages
- Wooden skewers or toothpicks (optional)
For Frying and Serving:
- Vegetable oil for frying
- Ketchup and mustard for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to fry, so you’ll have delicious mini corn dogs ready in around 30 minutes total. That’s quick and perfect for a fun snack or party appetizer!
Step-by-Step Instructions:
1. Mix The Dry Ingredients:
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This dry mix forms the base of your batter.
2. Prepare The Wet Ingredients:
In a separate bowl, whisk the milk, eggs, and melted butter until combined. This will bring moisture and richness to your batter.
3. Combine Wet and Dry:
Pour the wet mixture into the dry ingredients and stir gently until you have a thick, smooth batter. Don’t overmix; just blend until combined.
4. Prep The Hot Dogs:
If you like, insert wooden skewers or toothpicks into each mini hot dog for easier dipping and frying.
5. Heat The Oil:
Heat vegetable oil in a deep fryer or a deep pot to 350°F (175°C). The oil should be 2 to 3 inches deep to allow the corn dogs to fry evenly.
6. Dip And Fry:
Pour the batter into a tall glass or cup to make dipping easier. Dip each mini hot dog into the batter, coating it fully, then carefully place it into the hot oil.
Fry in small batches for 3 to 5 minutes, turning as needed, until golden brown and crispy all over.
7. Drain And Serve:
Remove the cooked mini corn dogs with a slotted spoon and place on paper towels to drain excess oil. Serve warm with your favorite dips like ketchup and mustard.
Enjoy your homemade mini corn dogs—crispy on the outside, juicy and savory on the inside! They’re perfect for snacks, parties, or a fun meal anytime.
Can I Bake Mini Corn Dogs Instead of Frying?
Yes! To bake, preheat your oven to 400°F (200°C). Place the dipped mini corn dogs on a greased baking sheet and bake for about 12-15 minutes or until golden and cooked through. Baking is a lighter alternative but won’t be quite as crispy as frying.
How Do I Store Leftover Mini Corn Dogs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in an oven or air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy.
Can I Use Frozen Mini Hot Dogs?
Absolutely! Just thaw them completely before dipping to help the batter stick better and ensure even cooking.
What Can I Use If I Don’t Have Cornmeal?
If you don’t have cornmeal, you can substitute with finely ground polenta or a mix of all-purpose flour and corn starch for texture, though the flavor will be a bit different.
