Mini Corn Dogs are the perfect little bite-sized treats that bring a big smile every time. They’re made with juicy little hot dogs wrapped in a golden, crispy cornmeal batter that’s just the right mix of crunchy and soft. These tiny delights are super fun to eat and great for snacking, parties, or whenever you want something simple and tasty.
I love making these on a weekend when I want to whip up something quick that both kids and adults will gobble up. The best part is how easy they are to dip into ketchup, mustard, or your favorite sauce — it turns every bite into a little flavor adventure. Plus, because they’re mini, I don’t feel bad about having a few more than I should!
Whenever I serve mini corn dogs, I usually pair them with some crunchy carrot sticks or a fresh salad to balance things out. They’re also fantastic for game nights or casual get-togethers when you need something everyone can munch on without fuss. Honestly, they remind me of fun fairs and sunny afternoons, making each bite feel a little like a happy celebration.
Key Ingredients & Substitutions
Cornmeal: This gives mini corn dogs their classic texture and flavor. Use yellow or white cornmeal. For a finer texture, you can substitute with fine polenta if needed.
Mini Hot Dogs: Cocktail sausages work well too. For a healthier choice, try chicken or turkey sausages. Vegetarian or vegan hot dogs are great alternatives here, just pick your favorite brand.
Flour: All-purpose flour helps balance the batter and create a nice crust. Gluten-free flour blends can be used if you need a gluten-free version.
Milk and Egg: These bind the batter and keep it moist. Dairy-free milk like almond or oat milk works fine, and you can replace the egg with a flax egg if you want it vegan.
Butter: Adds richness to the batter. You can use melted coconut oil or a neutral oil if you prefer.
How Can I Make Perfect Mini Corn Dogs That Are Crispy and Not Greasy?
Getting that crispy, golden outside without a greasy finish is key.
- Heat your oil steadily to 350°F (175°C). Too hot, and the outside burns; too cool, and they soak up oil.
- Dip each hot dog completely in batter — thick coating means a thick crust.
- Don’t overcrowd the fryer; cook in batches to keep the oil temperature steady.
- Fry for about 2-3 minutes and turn them gently for even color.
- Use a slotted spoon to lift out and drain well on paper towels to remove excess oil.
Following these tips will get you crispy, golden mini corn dogs every time, perfect for dipping and sharing!
Equipment You’ll Need
- Deep-fryer or large heavy-bottomed pot – I recommend this for even heat and safety when frying the mini corn dogs.
- Thermometer – to monitor the oil temperature so they cook perfectly without burning.
- Mixing bowls – one large for dry ingredients, one for wet, for easy prep and mixing.
- Whisk – helps blend the batter smoothly without lumps.
- Slotted spoon or tongs – essential for safely removing the hot corn dogs from the oil.
- Paper towels – to drain excess oil and keep your plate tidy.
- Either wooden skewers or toothpicks – for skewering the hot dogs, making dipping and frying easier.
Flavor Variations & Add-Ins
- Cheese-filled corndogs: Add small cubes of cheddar or Monterey Jack into the batter for cheesy bites that melt in your mouth.
- Spicy kick: Mix in diced jalapeños or cayenne pepper into the batter to give it some heat.
- Herb twist: Stir chopped herbs like chives, parsley, or cilantro into the batter for extra flavor and freshness.
- Alternative proteins: Use veggie dogs or turkey sausages for a different taste or to make it vegetarian/low-fat.
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 whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
For The Mini Corn Dogs:
- 10 mini hot dogs or cocktail sausages
- Vegetable oil, for frying
- Wooden skewers or toothpicks
- Optional: ketchup, mustard, or your favorite dipping sauces
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and around 10 minutes to fry your mini corn dogs until golden and crispy. Overall, you’ll have delicious mini corn dogs ready in about 25 minutes, perfect for a quick snack or party treat!
Step-by-Step Instructions:
1. Prepare The Hot Dogs:
Push a wooden skewer or toothpick halfway into each mini hot dog. Set them aside ready for battering.
2. Make The Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix the milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry and stir just until combined. The batter will be thick—that’s perfect!
3. Heat The Oil:
Pour vegetable oil into a deep fryer or a heavy, deep pot to a depth of about 2 to 3 inches. Heat it to 350°F (175°C). Use a kitchen thermometer to check the temperature for best results.
4. Dip and Fry:
Pour the batter into a tall glass or container for easy dipping. Dip each skewered hot dog into the batter completely, turning to coat it evenly. Carefully lower it into the hot oil. Fry for 2-3 minutes, turning as needed, until golden brown and crispy.
5. Drain and Serve:
Use a slotted spoon to remove the corn dogs and let them drain on paper towels. Serve warm with ketchup, mustard, or your favorite sauces.
Can I Use Frozen Mini Hot Dogs for This Recipe?
Yes, but make sure to thaw them completely in the fridge before skewering and dipping in batter. This helps the batter stick better and ensures even cooking.
Can I Bake Mini Corn Dogs Instead of Frying?
You can bake them at 400°F (200°C) for about 15-20 minutes until golden, but frying gives the crispiest, classic texture.
How Do I Store Leftover Mini Corn Dogs?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to keep them crispy.
Can I Make the Batter Ahead of Time?
It’s best to dip and fry right after mixing the batter for the freshest results. If needed, you can refrigerate the batter for a few hours but stir gently before using.