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These homemade Mini Corn Dogs are crispy, golden, and wrapped in a lightly sweet cornbread batter, just like the carnival, only better. They are the snack my kids beg for on lazy weekend afternoons, and they vanish off the plate faster than I can fry them. If you love fun fried treats, you will also want our crispy onion petals.
A homemade cornmeal batter and a quick fry give you the crunchiest, most craveable corn dogs right at home.
Mini Corn Dogs Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 16 mini corn dogs
- ⚡ Calories: 126kcal
- 🌶️ Flavor Profile: Crispy, lightly sweet cornbread coating around a juicy hot dog
- ✋ Difficulty: Easy, on par with our crispy fried green beans
Quick Answer
Coat halved hot dogs in cornstarch and skewer them. Whisk a cornmeal batter from cornmeal, flour, sugar, baking powder, spices, milk, butter, and egg, then dip each skewered hot dog to coat. Fry in 350 degree oil until golden, about 5 minutes, and drain on a rack. These homemade mini corn dogs are crispy, lightly sweet, and ready in about 20 minutes.
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Why This Recipe Works
Click to see the technique science
- Cornstarch helps the batter stick. Coating the hot dogs in cornstarch first gives the batter something to grip, so it does not slide off in the oil.
- A thick batter clings perfectly. Resting the batter lets it thicken so it coats each hot dog evenly for that classic corn dog shape.
- Cornmeal gives that classic crunch. Fine cornmeal is the key to the crisp, golden, slightly sweet cornbread coating corn dogs are known for.
- Skewers make dipping and frying easy. Holding each hot dog by the stick makes it simple to dip, lower into the oil, and turn for even browning.
- The right oil temperature is key. Frying at 350 degrees cooks the batter through and crisps it golden without soaking up grease.
Why You’ll Love This Recipe
- They taste like the fair but come together at home in about 20 minutes.
- They are bite size and fun, perfect for parties, game day, and kids, just like our air fryer frozen corn dogs in a pinch.
- The homemade cornmeal batter is lightly sweet, crispy, and so much better than anything from a box.
Key Ingredients
A handful of pantry ingredients makes the perfect corn dog batter. Here is what each one does.
- Hot dogs: Cut in half to make them mini and bite size. Use your favorite brand, beef or classic.
- Cornmeal: Fine yellow cornmeal gives the coating its signature crunch and slightly sweet corn flavor.
- Cornstarch: Tossing the hot dogs in cornstarch first helps the batter cling so it does not slip off while frying.
- Sugar and spices: A little sugar makes the batter lightly sweet, while garlic and onion powder add savory depth.
- Milk, butter, and egg: These bind the batter into a smooth, thick coating, just like the one on our homemade jalapeno cheddar corn dogs.
See recipe card for exact quantities.
Variations and Substitutions
These mini corn dogs are easy to make your own. Try one of these spins.
- Cheese filled: Wrap a strip of cheese around the hot dog before battering for a cheesy surprise.
- Spicy: Add a pinch of cayenne or some diced jalapeno to the batter for a kick.
- Different dogs: Use cocktail wieners for true bite size minis, or try smoked sausage links.
- Pancake style: Swap part of the cornmeal for pancake mix for a softer, sweeter coating.
- Air fryer in a pinch: Short on time? Try our air fryer frozen corn dogs instead.
How to Make Mini Corn Dogs
- Cut the hot dogs in half and toss with the cornstarch in a zip top bag to coat. Insert a bamboo skewer into each one, leaving room to hold, and set on a tray.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
- In another bowl, whisk the milk, melted butter, and egg, then stir into the dry ingredients until smooth. Let the batter rest 5 minutes.
- Pour the batter into a tall cup. Hold a skewered hot dog by the stick and dip it into the batter until fully coated, letting any excess drip off.
- Carefully lower the corn dog into 350 degree oil, working two at a time, and fry until golden brown on all sides, about 5 minutes.
- Drain on a paper towel lined plate, then move to a wire rack. Repeat with the remaining hot dogs and serve warm.
Recipe Tips & Tricks
- Coat the hot dogs in cornstarch. Do not skip this step. It is the secret to batter that actually sticks.
- Pat the hot dogs dry first. Dry hot dogs help the cornstarch and batter adhere evenly.
- Use a tall cup for dipping. A narrow, deep cup lets you fully coat each corn dog with less batter.
- Keep the oil at 350 degrees. Use a thermometer. Too cool and they get greasy, too hot and they brown before cooking through.
- Fry just two at a time. Crowding the pot drops the oil temperature and makes the corn dogs soggy.
- Let the batter rest. Five minutes lets it thicken so it clings to the hot dogs instead of running off.
- Drain on a rack. A wire rack keeps the bottoms crisp instead of steaming on a plate.
Serving Ideas and Suggestions
Mini corn dogs are the ultimate fun food. Serve them piled in a basket with crispy french fries for a carnival style meal, or set out a tray with little cups of dipping sauces for parties and game day. Kids and adults alike cannot get enough.
Set up a dipping station with all the classics. We love them with ketchup, yellow mustard, and honey mustard, plus a few fun options like our copycat Bloomin Onion sauce. Round out the spread with crispy onion petals and a basket of fried green beans.
These are best fresh and hot, but you can keep them warm in a 250 degree oven while you fry the rest. Reheat leftovers in the oven or air fryer to bring back the crunch. For another fun fried treat, try our homemade elephant ears next.
Mini Corn Dogs FAQs
The most common reason is skipping the cornstarch coating. Tossing the hot dogs in cornstarch and patting them dry first gives the batter something to grip. A thick, rested batter also clings much better than a thin one.
This batter is made for deep frying, which gives the classic crunch. For an air fryer version, frozen store bought corn dogs work best. To make these from scratch, stick with frying in oil at 350 degrees.
Keep fried corn dogs warm and crisp on a wire rack in a 250 degree oven while you finish frying the rest. Avoid stacking them or covering them, which traps steam and softens the coating.
Yes. Cool them completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen in a 375 degree oven or air fryer until hot and crisp.
Use a neutral oil with a high smoke point, like peanut, vegetable, or canola oil. Peanut oil is traditional and adds great flavor, but any of these will give you crispy, golden corn dogs.
Fine yellow cornmeal works best for a smooth batter and classic corn dog flavor. Coarse cornmeal can make the coating gritty, so look for one labeled fine or medium grind.
Craving more fair food at home? Our crispy onion petals with Bloomin Onion sauce are another fried favorite.
Homemade Mini Corn Dogs
Equipment
Ingredients
- Peanut oil for frying
- 8 hot dogs cut in half
- 2 tablespoons cornstarch
- 1/2 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup whole milk
- 2 tablespoons unsalted butter melted
- 1 large egg beaten
Instructions
- Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.Peanut oil for frying
- Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.8 hot dogs, 2 tablespoons cornstarch
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.
- In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.1/2 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- In another bowl whisk together the milk, melted butter, and egg.3/4 cup whole milk, 2 tablespoons unsalted butter, 1 large egg
- Add the wet ingredients to the dry ingredients and whisk together until there are no lumps. Let the batter sit for 5 minutes.
- Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Notes
- Use Room Temperature Ingredients: For the best batter consistency, ensure your milk, egg, and butter are at room temperature.
- Shake off Excess Batter: To avoid a heavy coating, let the excess batter drip off before frying.
- Don’t Overcrowd the Fryer: Cook in small batches to maintain the oil temperature.
- Cool on a Wire Rack: Instead of paper towels, use a wire rack to keep them crispy.
- Reheat Properly: Reheat in the oven or air fryer to retain the crispiness.
Nutrition
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