Mini Corn Dogs are little bites of fun on a stick, featuring crispy golden cornmeal batter wrapped around juicy mini hot dogs. They’re the perfect combination of crunchy outside and tender, flavorful inside that makes snack time feel like a fair or carnival treat right at home.
I love making these for casual get-togethers or whenever the craving for something simple and tasty hits. They’re super easy to dunk in ketchup, mustard, or your favorite dipping sauce, which always brings out the best flavors. Plus, their small size means everyone can grab as many as they want without feeling too full.
One of my favorite things about mini corn dogs is the way they bring a bit of childhood joy to the table, no matter how old you are. They’re great for kids and grown-ups alike, and I always find that no matter the occasion, they disappear quickly because everyone loves grabbing a quick, delicious bite!
Key Ingredients & Substitutions
Cornmeal: This gives your batter that classic corn dog flavor and crispy texture. I like yellow cornmeal for its natural sweetness and color. If you don’t have cornmeal, fine polenta works too.
Mini Hot Dogs: Cocktail sausages or smoked mini sausages work great here. For a healthier option, try chicken or turkey sausages. If vegetarian, use plant-based hot dogs instead.
Flour and Baking Powder: They give structure and help the batter puff up nicely. Make sure your baking powder is fresh to get a light, airy coating.
Milk and Eggs: These bring moisture and help bind everything. If you need a dairy-free alternative, use almond or oat milk, and substitute eggs with a flax or chia egg.
Vegetable Oil for Frying: Use a neutral oil with a high smoke point like canola or peanut oil to get a crispy, golden finish without burning.
How Do You Get the Batter to Stick Perfectly to Mini Hot Dogs?
Coating the mini hot dogs well is key to a crispy corn dog that holds together. Here’s how to get it right:
- Dry your mini hot dogs with paper towels so the batter sticks better.
- Insert the toothpick or skewer firmly to make dipping easier without dropping the hot dog.
- Use a thick batter—if it’s too thin, it won’t coat well. Add a bit more flour if needed.
- Dip the hot dog fully and quickly into the batter, rotating to cover evenly.
- Fry immediately after dipping so the batter sets and stays on.
These simple steps really help you get a beautiful, golden crust every time.
Equipment You’ll Need
- Deep-fry thermometer – I recommend this so you can keep the oil at the right temperature for crispy corn dogs.
- Deep pan or fryer – a sturdy pot or a dedicated fryer makes frying safer and easier.
- Mixing bowls – one large for the dry ingredients and another for the wet mix, so everything stays organized.
- Slotted spoon or tongs – perfect for gently lowering and removing the hot dogs from the hot oil.
- Paper towels – these help drain excess oil while keeping your mini corn dogs crisp and delicious.
- Cooking skewer or toothpicks – to hold the hot dogs for dipping and frying.
Flavor Variations & Add-Ins
- Swap mini hot dogs with cooked, crumbled bacon or chorizo for extra flavor and richness.
- Mix shredded cheese or spices into the batter—cheddar or jalapeños work well for a spicy kick.
- Add a dash of paprika or smoked paprika to the batter for a smoky flavor.
- Serve with alternative dips like ranch, spicy mayo, or barbecue sauce to change things up.
Mini Corn Dogs
Ingredients You’ll Need:
Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons melted butter
Other:
- About 20 mini hot dogs or cocktail sausages
- Wooden toothpicks or small skewers
- Vegetable oil, for frying
- Ketchup and mustard, for serving
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the batter and hot dogs, and 10-15 minutes frying. Overall, this tasty snack can be ready in roughly 30 minutes – quick and fun to make!
Step-by-Step Instructions:
1. Make the Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper. In a separate bowl, beat the eggs, then mix in the milk and melted butter. Pour the wet ingredients into the dry and stir gently until combined. The batter should be thick enough to stick to the hot dogs; if it’s too thin, add a little more flour.
2. Prepare the Hot Dogs:
Pat your mini hot dogs dry with paper towels so the batter sticks better. Carefully insert a wooden toothpick or small skewer into each hot dog, leaving a little stick as a handle.
3. Fry the Mini Corn Dogs:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Pour the batter into a tall glass or bowl to make dipping easier. Dip each hot dog fully in the batter, coating completely, then carefully lower into the hot oil. Fry them in batches to avoid overcrowding, turning if needed, until they turn golden brown and crispy—about 2 to 3 minutes.
4. Drain and Serve:
Remove the mini corn dogs from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve them warm with ketchup and mustard for dipping.
Can I Use Frozen Mini Hot Dogs?
Yes! Just make sure to thaw them completely in the refrigerator before using. Pat them dry well to help the batter stick better.
Can I Bake Mini Corn Dogs Instead of Frying?
You can bake them for a healthier twist, but they won’t be as crispy. Preheat your oven to 400°F (200°C), place battered hot dogs on a greased baking sheet, and bake for about 15-20 minutes, turning halfway through.
How Do I Store Leftovers?
Keep leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to restore crispiness.
What Dipping Sauces Work Best?
Ketchup and mustard are classics, but try ranch, honey mustard, or spicy mayo for a fun twist!