Mini Corn Dogs Recipe

Name: Mini Corn Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Flour, All Purpose; 6 whole Up To 8 All Beef Hot Dogs Or A Combination Of Hot Dogs And Hot Links; 1/4 cups Cornmeal, Yellow Or White; 1/4 cups Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Garlic Powder; 1/2 teaspoons Onion Powder; 1 cup Whole Milk, 2% Will Be Fine Too; Canola Or Vegetable Oil For Frying

Servings: persons

1
In a pan or pot heat about 3 inches of oil to 350 F over medium-high heat.
2
Place 1/3 cup of the flour in a shallow dish or small bowl and set aside.
3
Cut the hot dogs and/or hot links into thirds.
4
I cut the hot links into 4 pieces each.
5
In another bowl place the rest of the dry ingredients (remaining flour, cornmeal, sugar, baking powder, salt and seasonings) and stir with a whisk to mix well.
6
Add the milk and whisk to incorporate.
7
This will be a slightly thick batter.
8
When the oil is at 350 F start the dipping process.
9
Dredge each piece of hot dog or hot link into the plain flour and shake off any excess.
10
I started this process using a fork to do the dredging but ended up with a wooden skewer which worked amazingly well (I stuck the skewer in the middle of the hot dog segment and moved it around in the flour to coat).
11
Still using the skewer, dip the flour coated hot dog piece into the batter and shake off any excess, making sure the hot dog is still fully coated with batter.
12
I left mine a little thicker because we like lots of breading.
13
After dipping in the batter hold the hot dog (still on the skewer) over the oil very close to the surface and use a fork push the piece off of the skewer into the oil.
14
Fry for 2-4 minutes depending on the oil temp, turning over after the first 15 seconds or so to get an even browning on both sides.
15
I usually turn them 3-4 times for even browning.
16
Fry in small batches of 3-4 per batch so it is easier to keep an eye on them and they dont burn.
17
Drain the finished corn dogs on a paper towel lined plate while you repeat with the rest.
18
Corn dogs can be kept warm in a 200 F oven until all are cooked.
19
Serve immediately with ketchup and mustard.
20
Enjoy!
21
Recipe adapted from Buns In My Oven.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Flour, All Purpose, 6 whole Up To 8 All Beef Hot Dogs Or A Combination Of Hot Dogs And Hot Links, 1/4 cups Cornmeal, Yellow Or White, 1/4 cups Sugar, and more.

Yes, Mini Corn Dogs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Corn Dogs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions