Mini Corn Dogs
Love corn dogs? You’ll love these bite-sized mini corn dogs even more! Perfect for parties or as a snack, this recipe is simple and satisfying.
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.
What You’ll Like About This Dish
Perfect party food. These are bite-sized, dippable, and kid- and adult-approved.
Simple batter. The homemade cornmeal batter fries up golden and flavorful.
Flexible ingredients. Use mini hot dogs, Lit’l Smokies, or cut-up full-size hot dogs.
Great make-ahead option. Can be frozen and reheated for quick snacks anytime.
Ingredient Notes
- Mini hot dogs or Lit’l Smokies: These are the ideal size, but sliced full-size hot dogs work too.
- Cornmeal: Yellow cornmeal adds classic texture and flavor to the batter.
- Flour and baking powder: Help the batter puff slightly when fried.
- Sugar and salt: Balance out the savory-sweet flavor profile.
- Shortening: Adds richness and helps with crisping—can sub with softened butter.
- Milk and egg: Bind the batter together and give it structure.
- Vegetable oil: Use a neutral, high-heat oil for deep frying.
- Mustard or sauce: Classic yellow mustard is perfect, or try honey mustard or spicy ketchup.
Steps to Make Mini Corn Dogs
- Preheat the oven to 200°F and set a wire rack on a rimmed baking sheet.
- Heat 3 inches of oil to 360°F in a heavy pot or deep fryer.
- In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. Cut in the shortening using a pastry blender or fork. Stir in the milk, then the beaten egg, until smooth.
- Insert a toothpick into each wiener, leaving 1 inch exposed, then dip the wiener into the batter, using a butter knife or spoon to coat evenly.
- Working in batches, carefully lower several corn dogs into the hot oil and fry for about 3 minutes, until golden brown.
- Drain on paper towels and transfer to the oven to keep warm while frying the rest.
Tips
- Use a butter knife to help spread batter. It ensures a smooth and even coating on each wiener.
- Keep them warm. A 200°F oven with a rack prevents sogginess while frying in batches.
- Use a thermometer. Maintaining 360°F oil prevents greasy or undercooked results.
- Don’t crowd the pot. Fry in small batches for best crispness and color.
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
- Serve with classic yellow mustard, honey mustard, or barbecue sauce.
- Add them to a game day or party platter with sliders and wings.
- Pair with pickles, chips, or a crunchy veggie tray.
- Offer as a fun after-school snack or lunchbox treat.
How to Store
Refrigerate: Store leftovers in a sealed container for up to 3 days. Reheat before serving.
Freeze: Let cool completely, then freeze in a resealable freezer bag for up to 1 to 2 months.
To Reheat: Bake from thawed or frozen on a rack over a baking sheet at 350°F for about 15 minutes or until hot and crisp.
Mini Corn Dogs
Ingredients
- 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
- 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
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.
