Mini Corn Dogs are made using only a few simple ingredients, and they’re ready in under 10 minutes. Sure, you can buy pre-made mini corn dogs in the frozen section of the store but making a homemade version will leave you wondering why you didn’t make them sooner!
Hot dogs are a great party food, or a quick lunch or dinner. There are so many options from cooking regular hot dogs to making pigs in a blanket. You can even top them a hot dog chili sauce, or serve hot dogs on a hot dog bar when hosting a party.
Whatever your love for hot dogs include, these mini corn dogs will be a hit with the kiddos, for a party or to make for a fun meal at home and are fun to rotate with this Wiener Winks recipe.
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Ingredients Needed
I’ve highlighted a couple of batter ingredients with some relevant notes. Aside from this, the ingredients needed are basic.
- All-Purpose Flour – Be sure to avoid compacting the flour when measuring. Instead, spoon it into your measuring cup and level it off with a knife. This ensures the right amount for the recipe, as compacted flour can lead to dense, heavy corn dogs.
- Cornstarch – Always mix cornstarch with a cold liquid before adding it to your recipe to avoid clumping. This creates a slurry that can smoothly incorporate into your mix, ensuring a well-textured final product.
- Whole Milk – Always use whole milk, if possible, for recipes like this. It provides a creamy richness that lower-fat alternatives can’t match. Ensure your milk is fresh and at room temperature when you add it to avoid curdling.
How to Make Mini Corn Dogs
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1: Heat vegetable oil. Pour enough oil into a large pan to cover approximately 4 inches of the base. Set your stove to medium-high heat until the oil reaches 350 degrees Fahrenheit.
STEP 2: Mix the dry ingredients. In a medium-sized bowl, combine the following ingredients: cornmeal, all-purpose flour, cornstarch, sugar, baking powder, salt, and pepper. Stir these together until they’re evenly mixed. (Photo 2)
STEP 3: Mix the wet ingredients. Whisk together one large egg and 1-½ cups of whole milk in a different bowl until well-blended. (Photo 3)
STEP 4: Make the corn dog batter. Pour the egg and milk mixture into the bowl with the dry ingredients. Stir the mixture until it’s thoroughly combined. (Photo 4)
STEP 5: Coat the hot dogs. Use a pair of tongs to dip each hot dog half into the batter, ensuring they are fully coated. (Photo 5)
STEP 6: Fry the hot dogs in the hot oil. Once the oil is sufficiently heated, use the tongs to gently place the batter-coated hot dogs into the pan. Fry them for about 2-3 minutes or until they turn to golden brown perfection. Remove with a slotted spoon. It’s best to fry in small batches to prevent overcrowding.
STEP 7: Cool and serve. Allow the mini corn dogs to cool before serving. Pair them with sides like onion rings, french fries, or favorite condiments such as mustard or ketchup to enhance the taste. Enjoy your homemade mini corn dogs!
Recipe Pro Tips
- Avoid Overmixing: For the best results when combining the wet and dry ingredients, stir until they’re mixed. Overmixing can lead to a dense and chewy corn dog.
- Oil Temperature: Maintaining a steady oil temperature is crucial for golden, crispy mini corn dogs. If the oil isn’t hot enough, the corn dogs will be soggy and absorb too much oil.
- Batter Consistency: If the batter is too thick, it won’t adhere well to the hot dogs and will drop off during frying. On the other hand, if it’s too thin, it won’t provide a sufficient coating. Aim for a batter thick enough to coat the back of a spoon.
- Even Coating: Make sure the hot dogs are dry before you dip them in the batter. This helps the batter stick to the hot dogs and ensures an even coating.
- Cool Down: Let your mini corn dogs cool on a wire rack after frying. This prevents them from becoming
Recipe FAQs
Yes, you can. Feel free to experiment with different types of sausages, such as bratwursts, Italian sausages, or even breakfast sausages. Just keep note that this might alter the flavor of your mini corn dogs.
While it’s not absolutely necessary, the cornstarch helps to give the batter a light and crispy texture. If you omit it, your mini corn dogs may have a soggier batter.
Yes, you can bake the mini corn dogs in the oven. After coating the sausages in batter, arrange them on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 20-25 minutes or until golden brown. However, remember that baking will not give you the same crispy texture as deep frying.
Yes, you can make the batter ahead of time. Simply prepare the batter, cover it, and store it in the refrigerator. When ready to cook, let the batter come to room temperature before dipping the hot dogs.
If your batter is too thick, you can thin it by adding a little more milk. If it’s too thin, add more cornmeal and flour until it reaches the right consistency. Remember, you’re aiming for a batter that can stick to the back of a spoon.
Of course! Instead of using halved hot dogs, leave them whole. You may need to adjust your cooking time to ensure the corn dog is cooked through. As a larger corn dog will require longer frying time, be sure to keep the heat at a medium level to prevent the outside from burning before the inside is done.
What to Serve with Mini Corn Dogs
Mini corn dogs are a versatile crowd-pleaser that pairs well with various dishes. For a classic combination, serve them with French fries or sweet potato fries. A side of coleslaw or a fresh garden salad provides a refreshing contrast to the rich, perfect corn dog.
If you want to try something different, why not pair them with my chili recipe or these meaty baked beans? Consider traditional ketchup and mustard for dipping, or venture out with a spicy sriracha mayo or a sweet honey mustard.
Storage
Leftover Mini Corn Dogs: To store your homemade mini corn dogs, allow them to cool completely before arranging them in a single layer in an airtight container. They can be kept in the refrigerator for up to 3 days.
To reheat: simply place them on a baking tray and warm them in the oven at 375°F (190°C) for 10-15 minutes or until heated through.
To freeze: If you’d like to freeze them for later use, place the cooled mini corn dogs in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
To reheat frozen corn dogs: bake in the oven at 375°F (190°C) for 20-25 minutes or until hot and crispy. There’s no need to defrost them beforehand. However, freezing might alter the texture slightly, but the taste should remain delicious.
More Recipes You’ll Love
Are you feeling inspired to try more hot dog recipes? You could start with a BLT Hot Dog for something a little different. Or you could try Buffalo Chicken Dog if you are tired of your usual hot dog sausages.
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Mini Corn Dogs
Ingredients
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 tablespoon cornstarch
- ¼ cup sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 large egg
- 1-½ cups whole milk
- 5 hot dogs halved
- 1 quarter vegetable oil for fryer
Instructions
- Add oil to a large pan, covering about 4 inches of the bottom and heat to 350 degrees.
- In a medium mixing bowl, combine cornmeal, flour, cornstarch, sugar, baking powder, salt, and pepper together using a fork. Mix well.
- In a separate mix bowl, beat together the milk and egg well.
- Add egg mixture to dry ingredients and mix until well combined.
- Dip each hot dog in the batter using a pair of tongs.
- When the oil is ready, carefully lower the covered hot dogs into the oil for 2-3 minutes or until golden brown. Work just a handful of hot dogs at a time.
- Allow mini hot dogs to cool before serving. Serve with french fries, mustard, and ketchup.
Notes
- Avoid Overmixing: For the best results when combining the wet and dry ingredients, stir until they’re mixed. Overmixing can lead to a dense and chewy corn dog.
- Oil Temperature: Maintaining a steady oil temperature is crucial for golden, crispy mini corn dogs. If the oil isn’t hot enough, the corn dogs will be soggy and absorb too much oil.
- Batter Consistency: If the batter is too thick, it won’t adhere well to the hot dogs and will drop off during frying. On the other hand, if it’s too thin, it won’t provide a sufficient coating. Aim for a batter thick enough to coat the back of a spoon.
- Even Coating: Make sure the hot dogs are dry before you dip them in the batter. This helps the batter stick to the hot dogs and ensures an even coating.
- Cool Down: Let your mini corn dogs cool on a wire rack after frying. This prevents them from becoming soggy from steam heat if you place them directly on a plate.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
MH Myrvold says
My family loved these. The batter is delicious.
Jessica says
Oh I’m so happy to hear that! Thank you so much for taking the time to let me know!
Bill Reeves says
Can I freeze these before I cook them
Jessica says
Hi Bill! That’s a great question. I haven’t tried freezing them before cooking them yet but I really don’t see why you couldn’t, and believe it would be worth a try!
Kathleen ALEXANDER says
Could I cut down on the sugar? I don’t like to use that much. Thanks for the recipe.
Jessica says
Hi Kathleen! I’d say it’s worth a try for sure. I’d love to hear how it goes if you do try that!