Mini Corn Dogs

These mini corn dogs are delicious and perfect as appetizers. They are also very easy to make. The batter comes together with pantry ingredients—cornmeal, flour, a touch of sugar, and shortening for richness—so you get that classic, slightly sweet, crisp coating around each smoky little sausage. Serve them warm from the oven with mustard or your favorite dipping sauce, and they’re perfect for parties, game day spreads, or a fun weekend snack platter.

In case you can’t find Lit’l Smokies or cocktail wieners, you can use standard-size hot dogs instead. Just fry them and slice them into bite-sized pieces. After frying, let the corn dogs drain and place them on a cooling rack. You can keep them in a 200°F oven for up to 20 minutes while frying more batches.

What You’ll Like About This Recipe

• Bite-sized and party-ready. Using little smokies or mini hot dogs means every corn dog is just a couple of bites, so they’re easy to pass around at parties, pile onto appetizer boards, or serve for kids without committing to a full-size corn dog.
• Classic fair-style flavor. The cornmeal batter has just enough sugar and salt to mimic the flavor of classic fair corn dogs, with a crisp golden exterior and a tender interior that clings nicely to each mini sausage.
• Simple pantry batter. You don’t need a boxed mix here—cornmeal, flour, baking powder, sugar, salt, shortening, milk, and an egg are all it takes. If you keep basic baking staples on hand, you can probably make these without a special trip to the store.
• Flexible cooking setup. The recipe works in a deep, heavy saucepan or in an electric deep fryer, so you can use whatever equipment you’re most comfortable with. Keeping the finished corn dogs warm in a low oven makes it easy to fry in batches without stressing about timing.
• Perfect for dipping and customizing. A simple yellow or honey mustard is all you need, but these mini corn dogs pair beautifully with barbecue sauce, spicy mustard, Sriracha mayo, or cheese sauce, so you can set out a little “dipping bar” and let everyone choose.

Ingredient Notes

• Little smokies or mini hot dogs – Any cocktail-sized smoked sausages or small hot dogs work here. Choose pork, beef, turkey, or chicken versions; just make sure they’re fully cooked and patted dry so the batter clings well.
• Cornmeal – Yellow cornmeal gives the batter its classic corn dog flavor and golden color. Use regular or fine-grind cornmeal for the smoothest coating; coarse cornmeal will be more rustic and crunchy.
• Flour and baking powder – All-purpose flour lightens the batter so it’s not too dense, while baking powder helps it puff slightly as it fries. If your baking powder is older than a few months, it’s worth using a fresh can for the best rise.
• Sugar and salt – A little sugar balances the savory sausage and gives the coating that subtle sweetness you expect from a corn dog. Salt sharpens all the flavors; if your sausages are very salty, you can reduce it slightly.
• Shortening – Solid shortening adds richness and helps create a tender, crisp crust. You can substitute softened butter in a pinch, but shortening gives a more traditional fried-cornbread texture.
• Milk and egg – Milk thins the batter to dipping consistency and adds flavor, while the egg helps bind everything and gives the coating structure as it fries. Whole milk works best, but 2% will also do.
• Vegetable oil – Use a neutral, high-heat oil such as vegetable, canola, or peanut oil. You’ll need enough to reach at least 2 to 3 inches deep in your pan so the mini corn dogs can float freely and brown evenly.
• Mustard or sauce for dipping – Classic yellow mustard, honey mustard, Dijon, barbecue sauce, or a creamy sauce like ranch or Sriracha mayo are all good options. You can offer a few different choices if you’re serving a crowd.

Steps to Make Mini Corn Dogs

1. Prep the hot dogs by patting the little smokies dry with paper towels and setting them aside. Line a baking sheet with a rack and preheat the oven to a low temperature so you can keep cooked corn dogs warm.
2. Heat several inches of vegetable oil in a deep, heavy pan or electric deep fryer until it reaches frying temperature. Keep the heat moderate so the oil stays hot but doesn’t smoke.
3. Make the batter by whisking together the cornmeal, flour, baking powder, sugar, and salt. Cut in the shortening with a fork or pastry blender, then stir in the milk and beaten egg until you have a smooth, fairly thick batter that clings to a spoon.
4. Insert a toothpick into one end of each mini hot dog, leaving enough exposed to use as a handle. If any sausages are especially slick, pat them dry again so the batter adheres.
5. Dip each mini hot dog into the batter, using the toothpick as a handle, and use a butter knife or spoon to smooth and completely cover it so there are no bare spots.
6. Carefully lower a few battered sausages at a time into the hot oil, letting them float free. Fry until deep golden brown and crisp on all sides, turning if needed for even color.
7. Transfer the cooked mini corn dogs to a rack set over a baking sheet to drain and keep warm in the oven while you repeat with the remaining sausages and batter. Serve warm with your favorite dipping sauces.

Pro Tips

• Dry the sausages well before battering so the coating sticks. Excess surface moisture makes the batter slide off or thin out.
• Adjust the batter thickness with a splash of milk or an extra spoonful of flour as needed. It should be thick enough to cling, but not so thick that it forms heavy clumps.
• Test the oil temperature with a small dab of batter before frying a full batch. It should sizzle and brown in about a minute without burning, indicating the oil is hot enough.
• Fry in small batches so the oil temperature doesn’t drop too much. Crowd the pan, and you’ll end up with greasy, unevenly browned corn dogs.

Recipe Variations

• Cheesy twist: Add a small cube of cheese on the toothpick with the hot dog.
• Spicy batter: Stir in a dash of cayenne or hot sauce for a little heat.
• Sweet corn dogs: Add a bit more sugar to the batter for a fair-style sweetness.
• Mini skewers: Use 4–5 corn dogs on a long skewer for a fun presentation.

Serving Suggestions

• Full-size corn dogs for a classic fair feel. Instead of little smokies, use whole hot dogs, insert wooden skewers, and dip them in the same batter. You’ll need a deeper pot and slightly longer frying time, but the flavor and texture will be the same nostalgic fairground style.
• Cheese-stuffed mini corn dogs. Make a small slit in each mini hot dog and tuck in a thin strip of cheddar or Colby Jack before battering. The cheese melts inside as they fry, giving you a gooey center with a crisp cornmeal shell.
• Spicy jalapeño batter for heat lovers. Stir finely minced jalapeño or a pinch of cayenne into the batter for a subtle kick. For even more heat, serve with spicy mustard or a Sriracha mayo on the side.
• Gluten-free mini corn dogs. Use a gluten-free all-purpose flour blend in place of the regular flour, and double-check that your sausages and baking powder are gluten-free. The texture will still be crisp and satisfying with the cornmeal in the batter.

Serving Suggestions

• Serve these mini corn dogs piled on a platter with bowls of yellow mustard, honey mustard, barbecue sauce, and ranch so everyone can pick their favorite dip.
• Add a simple vegetable tray with carrot sticks, celery, cherry tomatoes, and cucumber slices to balance the richness and give your guests something fresh and crunchy.
• Pair with classic sides like coleslaw, potato salad, or baked beans to turn the minis into a casual meal, especially for game days or backyard gatherings.

How to Store

• Refrigerate: Cool the mini corn dogs completely, then transfer them to an airtight container or zip-top bag. Refrigerate for up to 3 days, layering with parchment paper if needed to prevent sticking.
• Reheat: Arrange the mini corn dogs on a baking sheet and warm in a 350°F oven or air fryer until heated through and crisp again. Avoid reheating in the microwave if possible, as it softens the coating and can make them chewy.
• Freeze: Place cooled mini corn dogs on a parchment-lined baking sheet in a single layer and freeze until firm. Transfer to freezer bags or containers, label with the date, and freeze for up to 2 months. Reheat from frozen in a moderately hot oven or air fryer until sizzling and golden.

Mini Corn Dogs

Diana Rattray

Learn how to make delicious bite-sized mini corn dogs with this easy recipe. Perfect for appetizers or snacks!

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Servings 16 servings

Calories 201

Print Recipe Pin Recipe

Course Appetizers, Hot Dogs

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

  

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• 1 pound little smokies, or mini hot dogs
• 2/3 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup milk, +1 tablespoon
• 1 large egg, beaten
• Vegetable oil, for frying
• Mustard or sauce for dipping

Instructions

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• Preheat the oven to 200°F and place a cooling rack on a rimmed baking sheet.
• Heat about 3 inches of vegetable oil to 360 F in a deep, heavy saucepan or electric deep fryer.
• Mix cornmeal, flour, baking powder, sugar and salt together. Work the shortening into the dry ingredients with a pastry blender or fork. Add the milk and stir gently; stir in the egg until the mixture is smooth.
• Insert a toothpick into the end of each wiener, leaving about one inch of toothpick exposed.
  
• Dip each wiener by the toothpick into the cornmeal batter. Using a butter knife, spread the batter over the wiener so it is evenly covered.
• Gently drop the wiener into the hot oil and cook for about 3 minutes or until golden brown.
• Remove from oil and drain on paper towels. Transfer to the baking sheet with a rack and place in the oven while you fry the remaining corn dogs.
• Serve the mini corn dogs warm with yellow or honey mustard.

Nutrition

Calories: 201kcalCarbohydrates: 13gProtein: 6gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 31mgSodium: 385mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 35IUCalcium: 28mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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