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Mini Homemade Corn Dogs some drizzled with ketchup or mustard lay on a bed of potato chips. One corn dog is missing a bite showing both the cornmeal coating and the hotdog inside.

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.