Mini Corn Dogs

These bite-size corn dogs are crispy on the outside and tender inside — perfect for parties, kids, or a fun snack. Ready in about 35 minutes and served with honey mustard or ketchup.

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Prep Time 15

Cook Time 20

Total Time 35

Servings

Ingredients

Main Ingredients

12 each cocktail hot dogs (or mini hot dogs) trimmed or halved if large
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbsp granulated sugar
1 tbsp baking powder for lift
0.5 tsp salt
1 each large egg lightly beaten
1 cup milk whole or 2% for best texture
2 tbsp vegetable oil for batter
2 cup vegetable oil for frying (use more if needed)
0.25 cup honey mustard or ketchup for serving

Instructions

Preparation Steps

Pat the cocktail hot dogs dry and, if needed, cut in half so each piece is bite-sized. Insert small wooden skewers or toothpicks lengthwise into each hot dog, leaving a handle.
In a medium bowl whisk together the cornmeal, flour, sugar, baking powder, and salt until combined.
In a separate bowl whisk the egg, milk, and 2 tablespoons vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be thick enough to coat the hot dogs. If too thick, add up to 1 tablespoon milk.
Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Use a thermometer for accuracy.
Dip each skewered hot dog into the batter, turning to coat completely. Allow excess batter to drip off, then carefully place into the hot oil. Fry in batches to avoid overcrowding.
Fry the mini corn dogs until golden brown, about 2 to 3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
Let cool slightly, serve warm with honey mustard or ketchup, and enjoy.

Notes

Make batter ahead and keep chilled for up to 2 hours. For a gluten-free version, substitute a 1-to-1 gluten-free flour blend.