These mini corn dogs are delicious and perfect as appetizers. They are also very easy to make. In case you don’t have 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.
Ideally, the corn dogs should be served hot. However, if you plan to serve them over a period of time, it’s better to use a warming tray or chafing dish to keep them warm. Ideally, they should be served while hot, but if you plan to serve them over a period of time, I would suggest a warming tray or chafing dish.
How to Freeze Homemade Corn Dogs
- Let the corn dogs cool completely and place them in a resealable freezer bag. Label the bag with the name and date and freeze them for up to 1 to 2 months for best quality. Defrost them in the fridge.
- To reheat corn dogs, place them on a cooling rack in a baking sheet and bake in a preheated 350 F oven for 15 minutes or until hot.
Mini Corn Dogs
Learn how to make delicious bite-sized mini corn dogs with this easy recipe. Perfect for appetizers or snacks!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 to 24 appetiservings 1x
- Category: Appetizers, Hot Dogs
- Method: Deep Fry
Ingredients
- 1 pound mini hot dogs or little smokies
- 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 plus+ 1 tablespoon milk
- 1 large egg, beaten
- Vegetable oil for frying
- Mustard or sauce for dipping
Instructions
- 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.
