Mini Corn Dogs are a fun and tasty treat that brings together crispy golden cornmeal batter and juicy little hot dogs all in one bite-sized snack. They’re perfect for when you want something that’s easy to hold, easy to eat, and packed with flavor. The outside gets nice and crunchy while the hot dog inside stays hot and flavorful—what’s not to love?
I love making these because they are such a crowd-pleaser at parties or family movie nights. Sometimes I like to add a bit of honey or mustard for dipping to mix up the flavors, and it always gets everyone excited. Plus, they’re quick to cook up, which means you don’t have to wait long to enjoy them.
One of my favorite ways to serve mini corn dogs is with a side of crispy fries or a fresh salad to balance the richness. They remind me of fairs and fun times with friends, and they always bring a little happiness to the table. Honestly, they’re just plain fun to eat, and I find myself sneaking a few when no one’s looking!
Key Ingredients & Substitutions
Mini Hot Dogs: The stars of this recipe! You can use cocktail sausages or even small veggie dogs if you want a vegetarian option. Just make sure they’re small enough to fit on skewers.
Cornmeal: Gives the outer coating that signature crunch and flavor. If you don’t have cornmeal, you can replace part of it with fine polenta or use all-purpose flour for a softer coating.
Buttermilk: Adds tang and helps make the batter light and fluffy. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
Baking Powder: Important for making the batter puff up when fried, giving a light texture inside the crunchy crust.
Vegetable Oil: Use a neutral oil with a high smoke point like canola or peanut oil for frying. Avoid olive oil as it can burn and affect flavor.
How Can I Get a Crispy, Evenly Fried Mini Corn Dog?
Here’s what helps your corn dogs get that perfect golden crust without soaking up too much oil:
- Oil Temperature: Heat oil to about 350°F (175°C). Too hot and the outside burns; too cool and it becomes greasy.
- Dip and Drain: Dip each mini hot dog into the batter fully, then lift and let the excess drip off before frying. This prevents clumps and uneven batter.
- Don’t Crowd the Pan: Fry in batches so the oil temperature stays steady and the corn dogs cook evenly.
- Turn for Color: Use a slotted spoon to gently turn the corn dogs while frying to get all sides golden brown.
Following these steps helps you get the ideal outside crunch with a warm, juicy hot dog inside every time!
Equipment You’ll Need
- Deep frying pan or heavy skillet – I like it because it holds enough oil and maintains steady heat.
- Thermometer – to check that the oil stays at 350°F (175°C) for perfect frying.
- Wooden skewers or toothpicks (cut in half) – makes holding and dipping the mini hot dogs easier and less messy.
- Mixing bowls – for combining the batter and wet ingredients simply.
- Slotted spoon – for lifting out the fried corn dogs without excess oil.
- Paper towels – to drain excess oil and keep the corn dogs crispy.
Flavor Variations & Add-Ins
- Use spicy sausage or chorizo instead of hot dogs for a kick of flavor.
- Add a pinch of cayenne pepper or paprika to the batter for some extra spice.
- Mix shredded cheese into the batter to make cheesy crusty bites.
- Serve with honey mustard or ranch dressing instead of just ketchup and mustard for dipping.
Mini Corn Dogs
Ingredients You’ll Need:
For The Mini Corn Dogs:
- 10 to 12 mini hot dogs or cocktail sausages
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- 1 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
- Wooden skewers or toothpicks (cut in half for mini size)
- Mustard and ketchup for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15 minutes to fry the mini corn dogs. So, in about 30 minutes, you’ll have a batch of warm, crispy treats ready to enjoy!
Step-by-Step Instructions:
1. Prep the Hot Dogs:
Start by inserting half-length wooden skewers or toothpicks into each mini hot dog to create handy little handles for dipping and frying. Set them aside for now.
2. Make the Batter:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and black pepper (if you’re using it). In another bowl, beat the egg into the buttermilk until smooth. Pour the wet mix into the dry ingredients and stir gently until combined into a thick batter. Be careful not to overmix!
3. Fry the Mini Corn Dogs:
Heat about 2 inches of vegetable oil in a deep pot or skillet to 350°F (175°C). Pour the batter into a tall glass or container for easy dipping. Hold a skewer, dip a mini hot dog into the batter, making sure it’s completely covered, and let the excess drip off. Carefully place it into the hot oil and fry for 2 to 3 minutes until golden brown, turning as needed. Use a slotted spoon to remove and drain on paper towels. Repeat in batches to keep the oil hot and avoid overcrowding.
4. Serve and Enjoy:
Serve your mini corn dogs warm with mustard and ketchup on the side for dipping. They’re perfect as a snack or party treat!
Can I Use Frozen Mini Hot Dogs?
Yes! Just make sure to fully thaw them in the fridge before dipping and frying. Pat them dry to remove any extra moisture for the batter to stick better.
Can I Bake Instead of Frying?
You can try baking at 400°F (200°C) for about 15-20 minutes, flipping halfway through. The texture won’t be quite as crispy as frying but it’s a healthier alternative.
How Do I Store Leftovers?
Store any leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep them crispy.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This homemade version works great in the batter.