Name: Easy Homemade Mini Corn Dogs
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
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; lollipop sticks; deep-fry thermometer

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Easy Homemade Mini Corn Dogs

Kelly Senyei
13 May 13, 2020
195 Comments

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Bypass the freezer aisle and whip up a DIY recipe for Easy Homemade Mini Corn Dogs perfect for dipping and dunking!

Red food basket filled with Easy Homemade Mini Corn Dogs next to small ramekins with ketchup and mustard

The humble hot dog can be many a wondrous snack, especially when it goes beyond the bun. While Everything Puff Pastry 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!

Glass bowl containing corn dog batter

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.

Cutting board with row of hot dogs on sticks next to bowl with batter

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 snack-on-a-stick.

Heavy-bottomed stock pot with hot oil deep-frying mini corn dogs

Looking to build your stash of freezer snacks? The fried corn dogs, once cooled completely, can be stored securely in sealable plastic bags then microwaved or baked to be reheated.

The best easy homemade mini corn dogs in a basket

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Easy Homemade Mini Corn Dogs

Prep: 20 minutes

Cook: 3 minutes

Yield: 14 mini corn dogs

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.