Easy Homemade Mini Corn Dogs

Why You’ll Love This Recipe

These mini corn dogs are quick to make, fun to eat, and full of flavor! The crispy cornmeal batter provides the perfect crunch, while the hot dog center remains juicy and savory. With just a handful of simple ingredients, you can create a batch of these mini corn dogs at home that are just as satisfying as the ones you’d find at a fair. Plus, they’re bite-sized, making them ideal for parties, kids, or a movie night snack.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the hot dogs: Cut each hot dog in half, making them mini-sized. If you prefer, you can also leave them whole for regular-sized corn dogs. Insert wooden skewers into each hot dog piece, making them easy to dip and fry.
2. Make the batter: In a medium-sized bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg and milk together until smooth. Add the wet ingredients to the dry ingredients and stir until the batter is thick and well combined.
3. Heat the oil: Heat vegetable oil in a deep pot or skillet over medium-high heat. The oil should be about 2-3 inches deep, and you’ll want it to reach a temperature of 350°F (175°C). You can check if the oil is hot enough by dropping a small amount of batter into it—if it sizzles and rises to the top, it’s ready.
4. Dip and fry the hot dogs: Dip each skewered hot dog into the batter, ensuring it’s fully coated. Carefully lower the battered hot dog into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per batch.
5. Drain and serve: Once fried, remove the mini corn dogs from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauces, such as ketchup, mustard, or honey mustard.

Servings and Timing

• Servings: This recipe makes about 12 mini corn dogs (if using mini hot dogs).
• Prep time: 10 minutes
• Cook time: 10-15 minutes
• Total time: 20-25 minutes

Variations

• Mini veggie corn dogs: For a vegetarian version, substitute the hot dogs with small veggie dog or tofu sticks for a meatless treat.
• Spicy corn dogs: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for a spicy kick.
• Gluten-free option: Swap the all-purpose flour with a gluten-free flour blend to make these mini corn dogs gluten-free.
• Cheese-filled corn dogs: Insert a small piece of cheese into the hot dog before dipping it in the batter for a cheesy surprise inside.

Storage/Reheating

• Storage: Leftover mini corn dogs can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through and slightly crispy. Alternatively, you can reheat them in an air fryer for a few minutes to restore some of the crispiness.

FAQs

1. Can I use a different type of sausage for the mini corn dogs?

Yes! You can use any type of sausage you like, such as chicken sausage, turkey sausage, or even vegetarian sausages.

2. Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before using it.

3. Can I freeze these mini corn dogs?

Yes, you can freeze mini corn dogs. After frying, allow them to cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. To reheat, bake them in the oven at 375°F (190°C) for 10-12 minutes.

4. Can I make these without skewers?

Yes, you can skip the skewers if you prefer. Simply dip the hot dogs into the batter and fry them as you would a regular corn dog.

5. Can I use a different type of flour for the batter?

Yes, you can use corn flour or rice flour if you prefer, but keep in mind that the texture may change slightly.

6. How do I know if the oil is hot enough for frying?

Use a thermometer to check the temperature of the oil—it should be about 350°F (175°C). Alternatively, you can drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

7. Can I bake these mini corn dogs instead of frying them?

While frying gives the best texture and crispiness, you can bake them in a preheated oven at 375°F (190°C) for 15-20 minutes. Just be aware that they may not have the same crispy coating as when fried.

8. Can I make these with regular-sized hot dogs?

Yes, you can use regular-sized hot dogs; just skip the step of cutting them in half. You may need to adjust the frying time to ensure they cook through properly.

9. What sauces go well with mini corn dogs?

Mini corn dogs are delicious with a variety of dipping sauces, including ketchup, mustard, honey mustard, ranch dressing, or barbecue sauce.

10. Can I make these corn dogs in an air fryer?

Yes, you can air fry mini corn dogs. Preheat the air fryer to 375°F (190°C) and cook for 6-8 minutes, flipping halfway through, until crispy and golden.

Conclusion

Easy homemade mini corn dogs are a fun and delicious snack or appetizer that everyone will love. With a crispy cornmeal batter and savory hot dog center, these mini corn dogs are perfect for parties, movie nights, or as a quick meal. Plus, with just a few simple ingredients and easy steps, you can make these tasty treats right in your own kitchen! Enjoy them with your favorite dipping sauces for the ultimate snack experience.

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