Mini Corn Dogs Recipe
Mini Corn Dogs are a fun and tasty snack perfect for parties, game days, or a quick treat. These bite-sized hot dogs are coated in a lightly sweetened cornmeal batter and fried to a golden crisp, delivering that classic fairground flavor right at home. Easy to prepare and perfect for dipping, they make an irresistible appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini corn dogs 1x
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
Scale
For Frying
- Canola oil, about 2 inches for frying
For Hot Dogs
- 6 regular size hot dogs, cut into 2 inch pieces
- 12 hot dog sticks, popsicle sticks, candy sticks, or wooden skewers
For Batter
- 1 cup all purpose flour
- 1 cup fine cornmeal
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 large egg
- 2 tablespoons honey
- 1 cup buttermilk
- ¼ cup milk
Instructions
- Heat oil: Heat about 2 inches of canola oil in a large pot or Dutch oven to 350°F (175°C). This ensures the oil is hot enough to cook the mini corn dogs evenly and achieve a crispy crust.
- Prepare hot dogs: Pat the hot dog pieces dry using paper towels to remove excess moisture, then insert the sticks firmly into each piece. Set aside so they’re ready for battering.
- Make the batter: In a large bowl, whisk together the all-purpose flour, cornmeal, salt, sugar, and baking powder. In a separate bowl or liquid measuring cup, whisk the egg, honey, buttermilk, and milk until smooth. Pour the wet ingredients into the dry and mix thoroughly until you get a thick but smooth batter that will coat the hot dogs well.
- Dip hot dogs: Take each hot dog piece with the stick and dip it into the batter, fully coating it. Dip until bubbles subside to ensure an even layer without excess air pockets.
- Fry mini corn dogs: Carefully place the battered hot dogs into the hot oil. Fry for 2 to 3 minutes, turning as needed, until they are golden brown on all sides. Use a slotted spoon to remove and drain them on paper towels to remove excess oil.
- Serve and store: Serve the mini corn dogs immediately while hot and crispy. Any leftover batter can be stored in the refrigerator for 2-3 days for future frying. Extra cooked mini corn dogs can be refrigerated in an airtight container for 2-3 days or frozen for longer storage.
Notes
- Make sure oil temperature stays steady at 350°F to prevent soggy or greasy corn dogs.
- Patting hot dogs dry before dipping helps the batter stick better.
- Use fine cornmeal for a smoother batter texture.
- Adjust frying time if pieces are thicker or thinner.
- Can serve with mustard, ketchup, or your favorite dipping sauces.
Keywords: mini corn dogs, corn dog bites, fried snacks, party food, appetizer, hot dog recipe
Find it online: https://mjrecipe.com/mini-corn-dogs-recipe/