Mini Corn Dogs

Why You’ll Love This Recipe

I really enjoy how fun and versatile these little corn dogs are. They’re great for parties, game days, or even as a family-friendly dinner. The batter is light yet flavorful thanks to buttermilk, honey, and cornmeal, and the hot dogs stay juicy inside. They’re quick to whip up, and they disappear just as fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Vegetable oil for frying
1 3/4 cup buttermilk
1 large egg
2 tablespoons honey
1 1/4 cup yellow cornmeal
1 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 hot dogs, cut into thirds

Directions

I start by heating vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). While the oil heats, I prepare the batter.

In a mixing bowl, I whisk together the buttermilk, egg, and honey until smooth. In another bowl, I combine the cornmeal, flour, sugar, baking powder, and salt. I slowly stir the dry ingredients into the wet mixture until a thick batter forms.

I cut each hot dog into thirds and pat them dry with paper towels so the batter sticks better. I insert toothpicks or small skewers into each piece.

I dip each hot dog piece into the batter, coating it completely, then carefully lower it into the hot oil. I fry in batches for 2–3 minutes, turning occasionally, until golden brown all over.

Once done, I transfer them to a paper towel-lined plate to drain. I serve immediately with ketchup, mustard, or my favorite dipping sauces.

Servings and Timing

This recipe makes about 30 mini corn dogs, serving 6–8 people as an appetizer. Prep takes around 15 minutes, and frying takes another 15 minutes, so they’re ready in about 30 minutes total.

Variations

Sometimes I use cheese-filled hot dogs for extra gooey bites. For spice, I add a pinch of cayenne or smoked paprika to the batter. I’ve also tried making these with turkey dogs or chicken sausages for a lighter version. And if I want a sweeter twist, I add a touch more honey and serve with honey mustard for dipping.

Storage/Reheating

I store leftover mini corn dogs in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them in a 375°F (190°C) oven for 8–10 minutes until hot and crispy again. I avoid the microwave since it makes the coating soggy. They also freeze well after cooling, I freeze them on a tray, then transfer to a freezer bag and reheat straight from frozen in the oven.

FAQs

Can I make these ahead of time?

Yes I fry them, cool them, and freeze for later. Then I reheat in the oven until crispy.

Do I need skewers?

No skewers make dipping easier, but I can fry them without and serve with toothpicks afterward.

Can I air fry these?

Yes I spray them lightly with oil and cook in the air fryer at 375°F for about 8–10 minutes.

What kind of hot dogs work best?

I like using all-beef hot dogs, but chicken, turkey, or even veggie hot dogs all work.

Can I bake these instead of frying?

Yes I bake them at 400°F for about 15–18 minutes, though they won’t be quite as crispy as fried.

How do I keep the batter from sliding off?

I make sure the hot dogs are dry before dipping, and I roll them gently in flour before the batter for better adhesion.

Can I make full-sized corn dogs with this batter?

Definitely I just use whole hot dogs with longer skewers and fry them a little longer until golden.

What sauces go best with these?

Classic ketchup and mustard are my go-tos, but I also love honey mustard, spicy mayo, or cheese sauce.

Can I use self-rising flour?

Yes if I use self-rising flour, I omit the baking powder and salt.

How do I know when they’re done frying?

They turn a deep golden brown and float to the top usually within 2–3 minutes.

Conclusion

These mini corn dogs are one of my favorite homemade snacks crispy, golden, and fun to eat. Whether I’m serving them for a party, a casual family night, or just craving fair food at home, they always bring big smiles and empty plates.

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