These Mini Corn Dogs take half hot dogs, roll them in a sweet, cornmeal batter, and then deep fry to golden brown perfection! Great for a weekend snack, game day appetizer, or a quick lunch your kids will love!
Mini Corn Dogs have a thick, sweet, lightly crisp cornmeal batter that wrap around tender, juicy beef hotdogs to make the perfect snack on a stick! Fight the temptation to buy the frozen store-bought version and go home to make this homemade recipe!
I promise you’ll never look to the freezer section again to get your corndog fix! These will have even adults racing to the table ahead of the kids!
What I Love About This Recipe!
- Cornmeal Batter! The homemade cornmeal batter in this recipe gives these corn dogs the BEST slightly sweet flavor!
- Snack On A Stick! Perfect for dipping and dunking in all of your favorite sauces! Or for an easy grab and go snack!
- Easy To Make! Simply make the batter then just dip, fry, and enjoy! Quicker than running out for a box of frozen store-bought corndogs!
- Everyone Loves Them! Whether you’re serving them on game day, as a family snack, or to your kids and their friends, these are guaranteed to be a crowd please!
Corn Dog Ingredients
To begin bringing these Mini Corndogs to life you’ll need candy sticks or small wooden skewers. You’ll then use them to skewer cut in half hot dogs!
Once the hotdogs have been skewered you’ll dip them in a homemade cornmeal batter! This is made by whisking together flour, cornmeal, sugar, baking powder, salt, pepper, buttermilk, and an egg.
Next, the skewered, batter coated hot dogs get deep fried to perfection in vegetable oil! After they’re cooked all that’s left to do is serve them warm with ketchup, mustard, or honey mustard dipping sauce!
Already falling in love with these Mini Corn Dogs? Then you’ll definitely want check out my Korean Corndogs with Korean Ketchup! Once the full size hot dogs are covered in batter they get rolled in French fries before frying!
Go corn dog crazy and make both recipes! Then you can decide which is better!
How To Make Mini Corn Dogs
- Whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
- Add in the egg and buttermilk to the dry ingredients, then refrigerate the cornmeal batter to allow it to thicken up.
- Pat the hot dogs dry using paper towels and then cut each one in half.
- Skewer the hotdogs using candy sticks or skewers.
- Lightly coat the hot dogs with the remaining flour.
- Pour the batter into a tall glass and then dip a hot dog into the batter, making sure to get it completely coated. Repeat the dipping process to the remaining hot dogs.
- Heat the oil in a small saucepan.
- Fry the corn dogs in hot oil for 1-2 minutes or until golden brown.
- Place them on paper towels once cooked to soak up the excess oil.
How To Store
Corn dogs will keep for 3 to 4 days in the fridge. Or you can freeze them for up to 2 months.
Can I Use Corn Flour Instead Of Cornmeal?
No, corn flour is too fine to use in this recipe.
Can I Use Popsicle Sticks Instead Of Candy Sticks Or Skewers?
No, popsicle sticks are too wide and may break the wieners. If you can’t find short (6-inch) skewers, you could break long (12-inch) skewers in half.
What Can I Use In Place Of Vegetable Oil?
You need an oil with a high smoking point for deep frying, so canola oil, sunflower oil, peanut oil, or corn oil will work well.
Can I Make Full-Sized Corn Dogs With This Recipe?
Yes, you can. Just use whole hot dogs and follow the same steps. It will make 8.
The corn dogs turned dark right away when I put them in the oil, and I don’t think the inside is cooked – what should I do?
If the corn dogs turn dark brown quickly, the oil is too hot. Turn down the heat and try again.
I don’t have any buttermilk – what could I use instead?
You could use milk in place of the buttermilk. But we would like to have it curdle first. So, put 1 Tablespoon of vinegar (or lemon juice) in a measuring cup. Then fill the cup up to the 1 cup measure with milk. Allow this to sit for 10 minutes before adding it to the batter.
Mini Corndogs are such a fun snack that the whole family goes crazy for! Check out more fun snacks, sides, and meals that will be thoroughly enjoyed by both adults and kids!
- Pretzel Pigs In A Blanket – Mini sausages and cheddar cheese wrapped in dough then baked to perfection!
- Twisted Bacon (Viral TikTok Recipe) – The BEST method to cook bacon that delivers the perfect mix of soft and crispy bacon every time!
- Easy 5-Ingredient Mini Pizzas – Made using only 5 ingredients and ready in under 20 minutes!
- Ranch Pickles (TikTok Recipe) – Take your pickle game to the next level by mixing a packet of ranch seasoning with your favorite dill pickles!
- Easy Stuffed Pizza Rolls – Handheld homemade pizza rolls that are made using flaky crescent rolls, ready in just 25 minutes!
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Mini Corn Dogs
- 1¼ cup all-purpose flour divided
- 1 cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup buttermilk
- 1 large egg slightly beaten
- 8 hot dogs cut in half, best if room temperature
- 16 candy sticks/small wooden skewers
- 3 cups vegetable oil
- Optional garnish is ketchup mustard, or honey mustard sauce
- Take the hot dogs out of the fridge to get the chill off of them before using.
- Stir together 1 cup flour, cornmeal, sugar, baking powder, salt, and pepper. Mix in buttermilk and slightly beaten egg until just mixed (don’t overmix). Refrigerate the batter for at least 15 minutes to allow it to thicken up.
- Pat the hot dogs dry and cut each one in half.
- Skewer the hot dogs with candy sticks or skewers about ¾ of the way through the halved hot dogs.
- Use the remaining ¼ cup of flour to lightly coat the hot dogs. This helps the batter to stick to them.
- Place the batter into a tall glass. (you will have to refill it a few times as needed)
- Dip each hot dog into the batter to cover completely. You may need to dip repeatedly in order to cover the hot dogs completely. If the batter has thickened too much, you may want to add an additional Tablespoon or 2 of milk or buttermilk.
- Heat the oil in a small saucepan to approximately 350°F. (To test, drop a teaspoon of batter into the oil. If it comes back up to the top lightly browned, the oil should be ready). Fry one corn dog first as a test to be sure the oil is at the right temperature. It will take 1-2 minutes to brown and cook the hot dog internally. The corn dogs will float upwards, so hold it by the stick and rotate it as it cooks.
- Deep fry the rest, a few at a time, try not to crowd the pot.
- Place the cooked corn dogs on paper towels to soak up the excess oil.
- It is best to get the chill off of the hot dogs before using them.
- I used 6-inch skewers and they were just right.
- My saucepan fit 3 cups of oil and seemed just the right size for deep frying these corn dogs but please feel free to adjust this if you find it works better in a different size pot for you.
- Storage Instructions: Corn dogs will keep for 3-4 days in the fridge. Or you can freeze them for up to 2 months.
- Can I use corn flour instead of cornmeal? No, corn flour is too fine to use in this recipe.
- Can I use popsicle sticks instead of candy sticks or skewers? No, popsicle sticks are too wide and may break the wieners. If you can’t find short (6-inch) skewers, you could break long (12-inch) skewers in half.
- What can I use in place of vegetable oil? You need an oil with a high smoking point for deep frying, so canola oil, sunflower oil, peanut oil, or corn oil will work well.
- The corn dogs turned dark right away when I put them in the oil, and I don’t think the inside is cooked – what should I do? If the corn dogs turn dark brown quickly, the oil is too hot. Turn down the heat and try again.
- I don’t have any buttermilk – what could I use instead? You could use milk in place of the buttermilk. But we would like to have it curdle first. So, put 1 Tablespoon of vinegar (or lemon juice) in a measuring cup. Then fill the cup up to the 1 cup measure with milk. Allow this to sit for 10 minutes before adding it to the batter.