Mini Corn Dogs
Crispy on the outside and tender on the inside, these Mini Corn Dogs are the ultimate snack-time favorite. Made with a fluffy cornmeal batter and fried until golden, they’re ready in just minutes and taste just like the fairground classic—but fresher and homemade.
Equipment
- 1 large mixing bowl
- 1 Liquid measuring cup
- 1 Whisk
- 1 spoon or spatula
- 1 large heavy-bottomed pot
- 1 Deep-fry thermometer
- 14 Lollipop sticks
- 1 Tall glass (for batter dipping)
- 1 Plate lined with paper towels
Ingredients
- 1 package 12 oz hot dogs
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 large egg
- ½ cup whole milk
- Vegetable oil for frying
Instructions
- Prepare the Hot Dogs: Start by cutting each hot dog in half so that each piece becomes a bite-sized portion. Once cut, insert a lollipop stick into the flat end of each half. This makes them easy to handle while frying and creates the classic “corn dog on a stick” look. Use a paper towel to pat each hot dog dry thoroughly—removing excess moisture ensures the batter sticks properly.
- Mix the Dry Ingredients: In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. Use a whisk to evenly blend the ingredients so that the cornmeal is fully incorporated and the mixture is light and airy. This combination gives the corn dog batter a tender, slightly sweet flavor while ensuring the coating crisps up nicely during frying.
- Combine the Wet Ingredients: In a separate liquid measuring cup, whisk together the egg and whole milk until smooth and well blended. This liquid mixture will provide the moisture needed to bind the dry ingredients, creating a thick batter that clings beautifully to the hot dogs.
- Make the Batter: Gradually pour the wet egg and milk mixture into the bowl with the dry ingredients. Using a spoon or spatula, gently stir until the batter comes together. Avoid overmixing; a few small lumps are fine and help keep the batter light and tender when fried. The final consistency should be thick enough to coat the hot dogs without dripping excessively, forming a nice, even layer.
- Heat the Oil: Pour about 4 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Attach a deep-fry thermometer and heat the oil over medium-high heat until it reaches 360°F (182°C). Maintaining the correct temperature is crucial—too low and the corn dogs absorb too much oil, too high and the exterior burns before the inside cooks.
- Prepare for Frying: Line a plate with paper towels to drain the fried corn dogs. This helps remove excess oil and keeps the finished corn dogs crisp and golden. Keep the thermometer handy to monitor the oil temperature throughout the frying process.
- Dip the Hot Dogs in Batter: Pour the prepared batter into a tall glass—this makes dipping easier. Hold each hot dog by the stick and submerge it into the batter, rolling it gently to coat completely. Lightly shake off any excess batter so it doesn’t drip into the oil. Make sure the coating is smooth and even to achieve a perfectly golden crust.
- Fry Until Golden: Carefully lower each battered hot dog into the preheated oil. Fry for approximately 3 minutes, turning occasionally so all sides are evenly golden and crisp. Work slowly and avoid overcrowding the pot, which can cause the oil temperature to drop and result in greasy or unevenly cooked corn dogs.
- Drain and Cool Slightly: Using tongs, remove each corn dog from the oil and place it on the paper towel-lined plate. Let them rest for a minute or two to drain any remaining oil. The exterior should be crunchy while the inside remains juicy and tender. Repeat the dipping and frying process with the remaining hot dogs, allowing the oil to return to 350°F between batches.
- Serve and Enjoy Immediately: Mini corn dogs are best enjoyed fresh and hot from the fryer. Serve them as a snack, appetizer, or party treat with your favorite condiments like ketchup, mustard, or a spicy dipping sauce. Their crispy exterior, fluffy cornmeal coating, and juicy hot dog center make them irresistibly fun and satisfying for all ages.
Notes
- Patting hot dogs dry before dipping ensures the batter sticks evenly.
- Use a tall glass for dipping to make the process easier and less messy.
- Fry in small batches to maintain consistent oil temperature and prevent soggy coating.
- Rotate the corn dogs occasionally while frying to achieve uniform golden color.
- Allow oil to return to the correct temperature between batches for perfectly crisp results.
- Paper towels or a wire rack are ideal for draining excess oil without making the coating soggy.
- Reheat leftover corn dogs in the oven or air fryer to restore crispiness rather than using the microwave.
