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–+ servings
Homemade mini corn dogs on a plate with a small bowl containing ketchup.

Mini Corn Dogs Recipe

Calling all state fair food enthusiasts! A carnival classic is getting a DIY makeover with this recipe for Easy Homemade Mini Corn Dogs.
4.95 from 40 votes
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 23 minutes
Servings 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.

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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