Mini Corn Dogs

5 from 3 votes

Mini corn dogs are easy to make at home with just a few simple ingredients! You'll have homemade mini corn dogs ready to eat in under 10 minutes!

Prep Time5

Cook Time2

Total Time7

Course: Appetizer

Cuisine: American

Servings: mini corn dogs

Calories: 214kcal

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.

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.