Mini corn dogs are half-size hot dogs on little sticks, dipped in a sweet, golden cornbread batter and fried until the outside is crisp and the inside is hot and juicy. They are fair food made at home, for birthday parties, game day and after-school snacks, with ketchup and mustard for dipping.
How to make mini corn dogs: Whisk corn muffin mix, flour, onion powder, garlic powder, an egg and milk into a smooth batter. Pat hot dogs dry, cut them in half, dust with flour and skewer them. Dip each one in the batter, let the extra drip off, and fry in 350°F oil for 2 to 3 minutes until golden brown.
Why You’ll Love It
- A box mix does the work. Corn muffin mix is the base of the batter.
- Fast frying. Each batch is done in 2 to 3 minutes.
- Party size. One package of hot dogs makes 16 mini corn dogs.
- Freezer friendly. Fried mini corn dogs freeze well for later.
Ingredient Notes
Corn muffin mix. One 8.5-ounce box.
All-purpose flour. A 1/2 cup for the batter, plus a little more for dusting the hot dogs.
Onion powder and garlic powder. One teaspoon of each.
Egg and whole milk. One large egg, beaten, and 1/2 cup of milk. Keep 1 more tablespoon of milk handy in case the batter thickens as it sits.
Beef hot dogs. One 14-ounce package. Each hot dog is cut in half crosswise, which gives 16 pieces.
Vegetable oil. Enough to reach about 2 inches deep in the pan.
Salt and black pepper. To season the batter.
Ketchup and mustard. For serving.
Ingredients
- Vegetable oil, enough to reach about 2 inches deep, for frying
- 1 box corn muffin mix (8.5 ounces)
- 1/2 cup all-purpose flour, plus more for dusting the hot dogs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg, large, beaten
- 1/2 cup whole milk, plus 1 tablespoon more if the batter thickens
- 1 package beef hot dogs (14 ounces), patted dry and cut in half crosswise to make 16 pieces
- Salt and black pepper, to season the batter
- Ketchup and mustard, for serving
How to Make Mini Corn Dogs
1. Heat the oil. Pour vegetable oil into a 10- or 12-inch heavy-duty deep-sided skillet or deep fryer to a depth of about 2 inches. Heat to 350°F on a thermometer.
2. Mix the batter. In a large bowl, whisk together the corn muffin mix, 1/2 cup flour, onion powder, garlic powder, beaten egg and 1/2 cup milk until smooth. Season with salt and pepper.
3. Prepare the hot dogs. Pat the hot dogs dry with paper towels. Cut each in half crosswise to make 16 pieces. Lightly dust the pieces with flour and insert a small wooden skewer lengthwise into each.
4. Dip and fry in batches. Working with 5 to 6 pieces at a time, turn each hot dog in the batter to coat it fully and let excess batter drip off. Carefully place in the oil and fry for 2 to 3 minutes, turning occasionally with tongs, until golden brown. If the batter thickens as it sits, stir in 1 tablespoon milk. Let the oil return to 350°F before the next batch.
5. Drain and serve. Transfer the golden-brown corn dogs with a slotted spoon or tongs to a paper towel-lined tray. Repeat with the remaining hot dogs. Serve with ketchup and mustard.
How to Keep the Batter on Mini Corn Dogs
Batter slides off a wet, slick hot dog. The fix is to give it a dry, floury surface to hold on to, and then not to overload it.
| Step | What to do |
|---|---|
| Dry | Pat every hot dog dry with paper towels |
| Dust | Roll the pieces lightly in flour |
| Coat | Turn each one in the batter until it is fully covered |
| Drip | Hold it over the bowl and let the excess batter fall off |
| Fry | Into 350°F oil, 5 to 6 pieces at a time |
A tall drinking glass makes the dipping easier. Pour some batter into the glass and lower each skewered hot dog straight down into it.
The oil matters as much as the batter. Fry only 5 to 6 pieces in a batch so the temperature does not drop, and wait for the thermometer to climb back to 350°F before the next batch goes in.
Tips for Success
What oil temperature should I use, and should it recover between batches?
Use 350°F, and yes. Let the oil return to 350°F before each new batch.
My batter got thick. What do I do?
Stir in 1 tablespoon of milk. The batter can thicken as it sits.
How do I know they are done?
They are golden brown all over after 2 to 3 minutes. Turn them now and then with tongs so they color evenly.
What pan should I use?
A 10- or 12-inch heavy, deep-sided skillet or a deep fryer, with about 2 inches of oil and a thermometer.
How do I put in the skewers?
Push a small wooden skewer lengthwise into each hot dog half, after dusting it with flour.
How Long Does It Take?
About 28 minutes: 18 minutes of prep and 10 minutes of frying. The recipe makes 16 mini corn dogs, which is 8 servings of two.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in covered, shallow containers, or within 1 hour if it is above 90°F, and to use them within 3 to 4 days. To freeze, cool the fried mini corn dogs and seal them in bags for up to 2 months.
To reheat, warm refrigerated corn dogs for about 5 minutes in a 350°F oven. From frozen, allow 15 to 20 minutes in a 375°F oven or 8 to 10 minutes in a 350°F air fryer. Times vary, so check that they reach 165°F. Do not reheat them in a slow cooker.
What to Serve With It
For a tray of party snacks, add mini pepper poppers and corn nuggets. Corn sides go well here too: Korean corn cheese, easy creamy corn casserole or a pot of slow cooker corn chowder. For a sweet bite to finish, make mini cannoli cups.
Frequently Asked Questions
How do I keep the batter on the hot dogs?
Pat the hot dogs dry, dust them lightly with flour, coat them completely and let the excess batter drip off before frying.
Can I freeze and reheat mini corn dogs?
Yes. Freeze cooled, fried corn dogs in sealed bags for up to 2 months. Reheat until they reach 165°F.
Are these the same as corn dog muffins?
No. Corn dog muffins are baked in a mini muffin tin. These are battered and fried on sticks.
How many mini corn dogs does this make?
Sixteen, from one 14-ounce package of hot dogs.
Final Notes
I pour the batter into a tall glass for dipping and keep the thermometer in the oil the whole time, so every batch goes in at 350°F. If you make them, leave a comment to tell me how they turned out or ask a question.
Mini Corn Dogs
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Ingredients
- vegetable oil enough to reach about 2 inches deep, for frying
- 1 box corn muffin mix 8.5 ounces
- 1/2 cup all-purpose flour plus more for dusting the hot dogs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg large, beaten
- 1/2 cup whole milk plus 1 tablespoon more if the batter thickens as it sits
- 1 package beef hot dogs 14 ounces; pat dry and cut each in half crosswise to make 16 pieces
- salt and black pepper to season the batter
- ketchup and mustard for serving
Instructions
- Pour vegetable oil into a 10- or 12-inch heavy-duty deep-sided skillet or deep fryer to a depth of about 2 inches. Heat to 350°F on a thermometer.
- In a large bowl, whisk together the corn muffin mix, 1/2 cup flour, onion powder, garlic powder, beaten egg and 1/2 cup milk until smooth. Season with salt and pepper.
- Pat the hot dogs dry with paper towels. Cut each in half crosswise to make 16 pieces. Lightly dust the pieces with flour and insert a small wooden skewer lengthwise into each.
- Working with 5 to 6 pieces at a time, turn each hot dog in the batter to coat it fully and let excess batter drip off. Carefully place in the oil and fry for 2 to 3 minutes, turning occasionally with tongs, until golden brown. If the batter thickens as it sits, stir in 1 tablespoon milk. Let the oil return to 350°F before the next batch.
- Transfer the golden-brown corn dogs with a slotted spoon or tongs to a paper towel-lined tray. Repeat with the remaining hot dogs. Serve with ketchup and mustard.
