Homemade Mini Corn Dogs

Made with a crispy cornbread shell that’s seasoned to perfection these Homemade Mini Corn Dogs are fun and delicious. Once you’ve made your own from scratch you’ll never buy them frozen again. 

I’m always looking for fun easy appetizers for entertaining and this mini homemade corn dog recipe checks all the boxes. They are small enough for snacking, portable, and fun!  

How to make Homemade Corn Dogs: (full printable recipe at bottom of page)

Ingredients: 

• hot dogs
• cornstarch
• cornmeal
• flour
• sugar
• baking powder
• garlic powder
• onion powder
• kosher salt
• black pepper 
• whole milk
• unsalted butter
• egg
• oil for frying

Special Equipment: 

• deep fryer or heavy dutch oven for frying 
• jar or glass for dipping hotdogs in batter
• gallon size zip top bag

Instructions: 

1. Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.
2. Place the cut hot dogs and cornstarch into a gallon-sized zip top bag. Close the bag and shake to coat the hot dogs in the cornstarch.
3. Using a bamboo skewer, insert the skewer into the hot dog about 3/4 of the way through. Place the skewered hotdog on a sheet tray. Repeat with the remaining hot dogs. Set aside. 
4. In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper. 
5. In another bowl whisk together the milk, melted butter, and egg.
6. Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes. 
7. Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
8. Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
9. Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.

Substitutions and Variations:

• Swap the canola oil for peanut oil, vegetable oil or another high heat oil.
• Add chopped jalapeños to the batter for extra flavor and a little spice.
• Make full sized corn dogs by not cutting the hot dog in half.
• Serve with mustard and ketchup for dipping.

My Notes and Tips For This Recipe: 

• Do not skip shaking the hotdogs in the cornstarch. The cornstarch gives the batter something to stick to when dipping them. 
• I recommend using a jar or wide drinking glass for dipping the hotdog in the batter.
• If using a dutch oven with hot oil for frying I recommend using tongs or a stainless metal skimmer for transferring the corndogs in and out of the oil. Always remember safety first in the kitchen. 

How to store corndogs:

Refrigerator: Store in a zip top bag in the fridge for up to three days.

Reheat: To heat place in oven or skillet on the stove top. Microwaving these corn dogs will cause them to become soggy. 

Freezer: Allow the corn dogs to cool completely. Then wrap each corn dog in parchment paper and seal in a freezer zip top bag.

To Thaw and Reheat: Thaw overnight in fridge or place frozen corn dog on a cookie sheet and reheat in the oven at 350°F for 10 to 15 minutes or until heated through.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Cooking Y’all!

Susanne 

Print

Homemade Mini Corn Dogs

Made with a crispy cornbread shell that’s seasoned to perfection these Homemade Mini Corn Dogs are fun and delicious. Once you’ve made your own from scratch you’ll never buy them frozen again.

Course Appetizer, Main Dish

Cuisine American

Keyword Corn Dogs, Homemade Corn Dogs, Mini Corn Dogs

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 18 mini corn dogs

Calories 85 kcal

Ingredients

• 8 hot dogs cut in half
• 2 tablespoons cornstarch
• ½ cup fine yellow cornmeal
• ½ cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¾ cup whole milk
• 2 tablespoons unsalted butter melted
• 1 large egg beaten

Instructions

1. Preheat oil in a deep fryer or dutch open with the oil 4 inches up the side of the pan to 350°F.
2. Place the cut hot dogs and cornstarch into a gallon-sized zip top bag. Close the bag and shake to coat the hot dogs in the cornstarch.
3. Using a bamboo skewer, insert the skewer into the hot dog about 3/4 of the way through. Place the skewered hotdog on a sheet tray. Repeat with the remaining hot dogs. Set aside.
4. In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
5. In another bowl whisk together the milk, melted butter, and egg.
6. Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
7. Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
8. Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
9. Place the corn dogs on a paper-towel-lined plate to absorb any excess oil. Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.

Recipe Notes

1. Do not skip shaking the hotdogs in the cornstarch. The cornstarch gives the batter something to stick to when you dip them. 
2. I recommend using a jar or wide drinking glass for dipping the hotdog in the batter.
3. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.

Nutrition Facts

Homemade Mini Corn Dogs

Amount Per Serving (1 mini corn dog)

Calories 85 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 1g

Cholesterol 14mg5%

Sodium 329mg14%

Potassium 86mg2%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 69IU1%

Vitamin C 0.03mg0%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.