This recipe for Easy Homemade Mini Corn Dogs takes less than 25 minutes from start to finish. Plus, leftovers freeze and reheat well for a quick anytime appetizer or snack. Simply halve hot dogs, coat them in cornmeal batter and fry until golden brown.
Table of Contents
The humble hot dog can be many a wondrous snack, especially when it goes beyond the bun. While good ol’ pigs in a blanket have been a mealtime game-changer around here, it was time to tackle a DIY spin on a deep-fried delicacy I grew up eating regularly while making the rounds at mall food courts: corn dogs!
The setup couldn’t be more simple for this snack-sized spin on homemade corn dogs. A quick-fix cornmeal batter, made with just a handful of fridge and pantry staples, comes together in minutes. Then it’s time to choose your hot dog (or cocktail weenie!) and grab the skewers, which can be lollipop sticks or popsicle sticks.
Coat the halved hot dogs in the cornmeal batter then dunk them in boiling oil to see the cornmeal crust come to life. It puffs up perfectly around the hot dogs, creating the ultimate appetizer or snack!
You only need a few simple ingredients to make these corn dog bites.
- Hot dogs: Choose your favorite brand or type of hot dog for this recipe. Cocktail weenies work for this recipe, too!
- Yellow cornmeal: This gives the corn dogs their classic texture and flavor.
- All-purpose flour: Helps bind the batter together.
- Sugar: Adds a hint of sweetness to the batter.
- Baking powder: Ensures a light and fluffy coating.
- Egg: Helps the batter stick to the hot dogs.
- Milk: I prefer to use whole milk, but 2% milk or even non-dairy milk like almond or soy milk will work.
- Vegetable oil: For frying.
You’ll also need lollipop sticks (or wooden skewers) and a deep-fry thermometer.
See the recipe card for full information on ingredients and quantities.
Growing up, state fair corn dogs were a highlight of summer. But now you can make homemade corn dogs any day with this easy recipe.
- Prep the hot dogs. Cut the hot dogs in half and insert a lollipop stick into each piece, leaving enough of the stick exposed to hold onto. Thoroughly dry off the hot dogs with paper towels.
- Make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula.
- Heat the oil. In a large pot, heat about 4 inches of vegetable oil to 350°F using a deep-fry thermometer to monitor the temperature.
- Coat the hot dogs. Dip each hot dog into the batter, ensuring it’s fully coated. Let any excess batter drip off before frying.
- Fry the mini corn dogs. Carefully place the battered hot dogs into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the corn dogs from the oil and place them on a paper towel-lined plate or baking sheet fitted with a wire rack to drain excess oil. Repeat the breading and frying process with the remaining hot dogs.
- Serve immediately with your favorite dipping sauces such as spicy ketchup, mustard or honey mustard.
Complete your DIY state fair feast with a side of French fries or crispy beer-battered onion rings!
- Pat the hot dogs dry with paper towels before dipping them in the cornmeal batter, otherwise the batter will just slide off.
- When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass.
- The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
- Using a deep-fry thermometer ensures your oil is at the correct temp so you don’t end up with soggy corn dogs.
- Rotate the corn dogs occasionally while frying to ensure even cooking.
- Fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked corn dogs.
- After each batch, allow the oil to come back to 350°F before adding the next batch.
- Make these into mini corn dog nuggets by ditching the skewers and using a fork to lower the battered hot dogs into the hot oil. Just be very careful when lowering them into the oil!
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, or until heated through and crispy. You can also reheat them in your air fryer using the same temperature and time.
Avoid using the microwave, as it can make the corn dogs soggy instead of crispy.
Looking to build your stash of freezer snacks? These fried corn dogs, once cooled completely, can be stored securely in sealable plastic bags and frozen for up to 2 months. I recommend flash-freezing them in a single layer on a baking sheet for 1-2 hours before transferring them to your freezer-safe bag.
To reheat, bake at 375°F for 15-20 minutes or air fry at 350°F for 8-10 minutes until heated through and crispy.
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Ingredients
- 1 (12-oz.) package hot dogs
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- Vegetable oil, for frying
Equipment:
- lollipop sticks; deep-fry thermometer
Instructions
- Cut each hot dog in half then insert a lollipop stick into the cutoff end of each hot dog. Thoroughly dry off the hot dogs with paper towels.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. (See Kelly’s Note.)
- Add 4 inches of oil to a large, heavy-bottomed stock pot. Attach the deep-fry thermometer then heat the oil over medium-high heat until the thermometer reaches 360ºF. Line a plate with paper towels.
- Dip each hot dog in the batter until it’s completely coated, lightly shake off the excess then lower it into the hot oil. Fry the corn dog until golden and crispy, about 3 minutes, then transfer it to the paper towel-lined plate. Repeat the breading and frying process with the remaining hot dogs. Serve immediately.
Kelly’s Notes
- Pat the hot dogs dry with paper towels before dipping them in the cornmeal batter, otherwise the batter will just slide off.
- When dipping the hot dogs in the batter, it’s easiest if you pour the batter into a tall glass.
- The lollipop sticks can be fried, so you can carefully lower the corn dogs into the oil, stick and all.
- Rotate the corn dogs occasionally while frying to ensure even cooking.
- Fry in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, unevenly cooked corn dogs.
- After each batch, allow the oil to come back to 350°F before adding the next batch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated 350°F oven for about 5 minutes, or until heated through and crispy. You can also reheat them in your air fryer using the same temperature and time.
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Recipe adapted from AllRecipes.com.
These Easy Homemade Mini Corn Dogs are crispy on the outside, soft and fluffy on the inside, and packed with classic fair-style flavor in every bite. Ready in under 25 minutes, they make the perfect quick snack, party appetizer, or fun family treat. Even better, they freeze and reheat beautifully, making them ideal for busy days when you need something delicious fast.
So glad you enjoyed the recipe, Christopher!