Mini Corn Dogs

The Nostalgic Magic of Homemade Mini Corn Dogs

Hey there, have you ever had one of those days where you suddenly crave something a little ridiculous (but undeniably comforting)? That's pretty much how Mini Corn Dogs entered my kitchen. The first time I made these, I was half trying to impress my nephews and half looking for an excuse to avoid folding laundry (spoiler: the laundry won, but my tastebuds did too). Mini corn dogs always remind me of state fairs back in the day—sticky air, laughter, and, if I'm honest, the mild regret of eating three too many. Anyway, if you've never made these at home, buckle up—it's fun, slightly messy, and a bit like wrangling cats in a good way.

Why You’ll Keep Making These, Trust Me

I make this recipe any time the kids are having friends over (or when I think I deserve a treat for surviving their playdates). My family goes wild for these because, honestly, crunchy, golden batter wrapped around a juicy little hot dog? There's just no arguing with that logic. Plus, these are perfect for dipping...though I confess, I once made a batch that stuck together, forming a sort of mutant corn dog cluster. The kids still ate it. So, I’d say this recipe is about as forgiving as a recipe gets. Oh, and if you break the batter up while frying, nobody will judge (least of all me—been there, done that).

What You’ll Need (Plus a Few Substitutions)

• 1 cup yellow cornmeal (sometimes I use white, but yellow looks more ‘classic’ to me)
• 1 cup all-purpose flour (my grandmother always swore by King Arthur, but store brand works totally fine... she can't see me now)
• 2 tablespoon granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper (or a pinch of cayenne, if you like a bit of sass)
• 1 cup whole milk (I've used almond milk in a pinch, though the batter's a tad thinner)
• 2 large eggs
• 8-10 hot dogs (beef, chicken, turkey—or plant-based! I've tried ‘em all, Ball Park is my go-to but don't sweat it)
• Oil for frying (I usually go with canola, but peanut or vegetable oil steps in when I’m low)
• About 25 wooden toothpicks or small skewers (in Australia, I've seen folks use paddle pop sticks—no wrong way really)

How I Actually Make These Mini Corn Dogs

1. Prep the Hot Dogs: Cut each hot dog into thirds (or halves if they're the shorter kind). Pat them completely dry with a paper towel—I once skipped this, and the batter went sliding off like it had somewhere else to be.
2. Stick 'Em Up: Thread each hot dog chunk onto a toothpick. (Or, true story, one time I ran out of toothpicks and used wooden skewers snapped in half. Worked but looked weird.)
3. Mix Up the Batter: Grab a large-ish bowl and whisk cornmeal, flour, sugar, baking powder, salt, and pepper together. In a separate jug, whisk the eggs and milk. Pour the wet into the dry, stir it all up until it’s thick—almost like thick pancake batter. This is where I sneak a taste (don’t judge; it’s instinct).
4. Heat the Oil: In a deep saucepan, heat about 2 inches of oil to 350°F (or, honestly, until a drop of batter sizzles and floats). Don't leave it unattended—it’s like herding cats.
5. Dunk & Fry: Dip each hot dog chunk in the batter, twirl it around, then gently lower it into the hot oil (I do about 5 at a time so I don’t crowd the party). Fry until golden brown, flipping once—about 2-3 minutes. Don’t worry if the first batch is a shade darker; the oil settles down after a minute or two.
6. Drain & Serve: Set cooked mini dogs onto a plate with paper towels (or, in a pinch, that brown chip-shop-style paper). Let ‘em cool for 5 minutes, then serve with your favourite dips. I favour Dijon mustard, but the kids vote ketchup every single time.

Stuff I Learned by Messing This Up

• If the batter’s too runny, it won’t stick. Add a spoonful more flour and try again—don’t panic.
• Hot dogs must be dry, or the batter slides off in the fry oil. Trust me.
• The first few will probably look a bit wonky. Doesn’t matter—they’ll still vanish.
• Using whole milk makes these taste richer; I tried with skim once and…well, let’s just say it didn’t hit the spot.

Wild Ideas (and the One That Failed)

• I’ve tried cheesy batter by sprinkling in shredded cheddar—makes a nice surprise.
• Mini mozzarella sticks instead of hot dogs—a little gooier, but yum.
• Panko crust? I tried rolling battered dogs in panko before frying. Tasted good, but the coating kept dropping off, so… not recommended unless you thrive on crumb-related chaos.

What If I Don’t Have a Deep Fryer?

Honestly, I don’t own a fancy deep fryer. I use a medium saucepan, and it works. If you’re really stuck, you can shallow fry and rotate lots, but the shape goes more "rustic" that way (which is fine—I’m not fancy).

How to Store Them (If You Happily Have Leftovers)

These keep in an airtight box in the fridge for about 2 days—though, in my house, they almost never last a day! You can warm them in an oven at 180°C/350°F for 10 minutes; the microwave makes 'em a bit soft but still delicious for midnight snackers.

How I Like to Serve Mini Corn Dogs

I set these out on a big wooden board with a mess of dipping sauces—mustard, spicy sriracha mayo, BBQ, and sometimes a blue cheese dip if I'm feeling fancy. My sister brings homemade pickles (her thing, not mine) and it’s kind of turned into our family game night tradition. And for real American fair vibes, I’ll scatter a few bags of kettle chips alongside. (Here's a kettle chip recipe I love, if you're curious.)

If I Could Do It Over, Things I’d Do Differently

• I once tried to fry these in super hot oil to save time—bad idea. Burnt outside, cold inside. Take it slow.
• Lining up all your toothpick-skewered dog chunks before you start frying avoids messy hands (learned that the hard way).
• Wait till the oil’s actually hot enough. Too cool, and the batter just soaks up oil like a thirsty sponge.

And if you want a surprisingly good homemade mustard, check out this recipe—I tried it once, and it sort of stole the show.

Wait, Can I Freeze These? (And More Questions I Get)

Q: Can I freeze mini corn dogs?

A: You sure can—lay them out on a tray, freeze for an hour, then put in a freezer bag. When you want some, bake at 350°F for about 15 min. They're never quite as crispy as fresh, but that never stops anyone.

Q: What’s the best oil for frying?

A: I usually pick canola because it doesn't taste like much. Peanut oil is my back-up (unless someone’s allergic—then nope!)

Q: Can I make these gluten-free?

A: Yep, swap in a 1:1 gluten-free flour for the AP flour. Actually, I find it works better if you add just a touch more baking powder for fluff.

Q: Did you ever burn any?

A: Ha! Only every other time. If you’re distracted (like me), hover near the pot. Or set a timer. Or assign someone ‘corn dog watcher’ duty.

One Weird Digression (About Cornbread, Actually)

Oh, and it’s funny, making these made me wonder why cornbread doesn’t get more love outside the South. I make a mean jalapeno cornbread—let me know if you want that recipe sometime. Anyway, back to our regularly scheduled snacking.