Homemade Mini Corn Dogs are a delightful snack that brings the fun of fair food right to your kitchen. With their crispy exterior and juicy interior, they’re perfect easier to make than you might think and, dare I say, WAY better than store-bought corn dogs.
You can skewer these to serve or just toss them all on a platter and let them be finger food. I think they’re easier to cook without the skewer, so sometimes usually I don’t put them in, at least until after frying.
Helpful Tips
- Keep the Oil Temperature Steady: Maintaining the right oil temperature is crucial for perfectly fried corn dogs. If the oil is too hot, the batter will bubble up too much and cause the batter to fall off and/or burn before the hot dog cooks through. If it’s too cool, the corn dogs will absorb too much oil and become greasy. Keep the oil at 325 to 350 degrees F.
- Batter Slips Off: Two things that might occur is the batter slipping off the hot dogs and/or the batter bubbling too much in the oil and then slipping off. If these things occur, there are two possible reasons – there is too much water in the batter or the oil is too hot. Only use full fat milk and do not add water to the batter. It causes the batter to boil to release the water and that ruins the exterior.
- Season After Cooking: I always salt the corn dogs after they’ve cooked to give more flavor to the batter.
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Mini Corn Dogs
Ingredients
- 4 hot dogs
- 1/2 cup flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup white cheddar finely grated
- 1 egg
- 3/4 cup milk
- 1 tablespoon honey
- Oil for frying
- 12 4” wooden skewers
- Dipping sauce
Instructions
- Cut each hot dog into thirds.
- Combine the flour, cornmeal, salt, baking powder, and cheese in a bowl. In another bowl, whisk the egg, milk, and honey. Slowly whisk the wet ingredients into the dry ingredients.
- Stick a wooden skewer into each hot dog piece.
- Fill a large pot with at least 1” of cooking oil and heat it to 350°F.
- Dip each hot dog in the batter, lift and allow excess batter to drip off.
- Place each battered hot dog into the oil. Rotate them around so they cook evenly. They need to cook for 2 minutes. Remove them when golden brown. Note: try to keep the temperature of the oil at 350°F, not over, for even cooking.
- When done, transfer them to a paper-towel-lined plate to remove any excess grease. Serve with your favorite dipping sauce.
Notes
- Keep the Oil Temperature Steady: Maintaining the right oil temperature is crucial for perfectly fried corn dogs. If the oil is too hot, the batter will bubble up too much and cause the batter to fall off and/or burn before the hot dog cooks through. If it’s too cool, the corn dogs will absorb too much oil and become greasy. Keep the oil at 325 to 350 degrees F.
- Batter Slips Off: Two things that might occur is the batter slipping off the hot dogs and/or the batter bubbling too much in the oil and then slipping off. If these things occur, there are two possible reasons – there is too much water in the batter or the oil is too hot. Only use full fat milk and do not add water to the batter. It causes the batter to boil to release the water and that ruins the exterior.
- Season After Cooking: I always salt the corn dogs after they’ve cooked to give more flavor to the batter.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.