Description
Mini corn dogs are a fun and nostalgic snack, perfect for family gatherings, game nights, or a cozy evening at home. Crispy on the outside and savory on the inside, these bite-sized treats bring the classic fairground flavor straight to your kitchen. Easy to make and irresistible to kids and adults alike, they pair perfectly with a variety of dipping sauces for a snack that everyone will love.
Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup milk
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2 large eggs
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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8–10 small hot dogs or cocktail sausages
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Wooden skewers or toothpicks
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Vegetable oil, for frying
Instructions
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Pat hot dogs dry and cut each into halves or thirds. Insert a wooden skewer or toothpick into each piece.
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
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In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract. Gradually combine with dry ingredients to form a thick batter.
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Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
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Pour batter into a tall glass. Dip each skewered hot dog into the batter, coating evenly and allowing excess to drip off.
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Carefully place coated hot dogs into hot oil. Fry in small batches for 2–4 minutes, turning occasionally, until golden brown.
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Remove from oil and drain on a paper towel-lined plate. Allow to cool slightly.
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Serve warm with your favorite dipping sauces.
Notes
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Add smoked paprika or garlic powder to the batter for extra flavor.
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Ensure oil is at 350°F for crispy results.
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Keep cooked corn dogs warm in a 200°F oven while frying remaining batches.
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For a lighter version, bake at 400°F for 12–15 minutes instead of frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes