Bypass the freezer aisle and whip up a DIY recipe for Easy Homemade Mini Corn Dogs perfect for dipping and dunking!
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!
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 snack-on-a-stick.
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.
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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:
- 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.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe adapted from AllRecipes.com.
Forgot to add the rating on my first comment! Was eating my mini corn dogs lol
haha! Thanks so much for rating the recipe! :)
This recipe is perfect! Made these for a lazy Sunday afternoon snack! Thoroughly enjoyed and will definitely make them again!
I’m so thrilled you enjoyed the recipe, Cheryl!
I haven’t had mini corn dogs since grade school. I used the hill shire lil smokies and omg I was back in elementary. My grandmother and I enjoyed them. Thank you for the recipe.
You are so welcome, Felisha! I’m thrilled you and your grandmother enjoyed the recipe!
Super fast and easy! I will use again for sure, but next time perhaps some garlic and onion powder and a smidge more sugar….want more of that carnival corndog taste??? We shall see. Thanks for sharing!
I’m so glad you enjoyed the recipe, Jamie!
i make these corn dogs for my brother as he is a picky eater and he adores them and always looks forward to his corn dog fridays.
thanks so much.
I’m so thrilled to read this, Keira!
I am only 12, but once I get back to school I am going to do this I always wanted to taste a corn dog and I have a good feeling about this recipe.
Awesome! I hope you enjoy the recipe, Keira!
Delicious
I was looking forward to making this recipe however things must be a little different here in Australia! The lollypop sticks melted, I could only leave the dogs in for 20 seconds before they burned, and the batter was quite sloppy so didn’t really stick. Also here, we always cook the frankfurts before battering so that added an extra step. I was cooking for an ‘American food’ competition. Other entrants bought sticky ribs, pork sliders and things like that but when I walked in with my corn dogs everyone was “oooooh someone made corn dogs!”, so even though it was more difficult than planned, they were still a big hit. Thanks!
I’m glad they were still a big hit at the competition! :)
Other recipes I’ve seen say they can be frozen and reheated at about 400 degrees F. for 15-20 minutes (but obviously, keep an eye on them while they’re in there!)
Thanks for the tip, Cheryl!
I want to try these so bad! Why am I not seeing the recipe???
Hi Cindy – The recipe is underneath the last image of this post :)
Okay okay I will comment…!! I will have to say this is a first time and the kids… well let’s just say there was nothing left. But we did add lib… We put both halves in a hot dog bun then added chili and Cheese Whiz. I would have taken a photo but my hands were wiping faces off instead. Easy recipe and very tasty.
Woohoo! I’m so thrilled you enjoyed the recipe, Eric!