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Mini Corn Dogs

Mini Corn Dogs

Crispy, golden mini corn dogs made from scratch with a sweet cornmeal batter wrapped around bite-sized hot dogs. A classic kid-friendly favorite that's fun to make and even more fun to eat — perfect for parties, game days, or a quick weeknight dinner the whole family will love.

6 servings · Prep 15 min · Cook 20 min · Total 35 min

American · Dinner · Appetizer

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 1 egg lightly beaten
  • 2 tbsp unsalted butter melted
  • 14 oz cocktail wieners (little smokies) patted dry with paper towels
  • 4 cup vegetable oil for frying
  • yellow mustard for dipping
  • ketchup for dipping

Equipment

  • Oven
  • Stovetop
  • Baking Sheet
  • Mixing Bowl
  • Pot
  • Paper Towel
  • Skewer
  • Toothpick
  • Glass (Large)
  • Wooden Spoon
  • Platter
  • Measuring Cups
  • Quart Jar
  • Whisk
  • Serving Platters (Large)
  • Metal or Pre-Soaked Wooden Skewers
  • Jelly Roll (10x15)
  • Tongs
  • Bamboo Skewer
  • Mixing Bowl (4 Quarts)
  • Meat Thermometer

Instructions

  1. Pour @[Vegetable Oil] into a large, heavy-bottomed #[Pot] to a depth of about 3 inches. Heat over ^[medium-high heat] until the oil reaches ![350°F] on a deep-fry thermometer. While the oil heats, pat the @[Cocktail Wieners] completely dry with #[Paper Towel] — this helps the batter stick. Thread each wiener onto a #[Bamboo Skewer] or toothpick.
  2. In a large #[Mixing Bowl], whisk together the @[Yellow Cornmeal], @[All-Purpose Flour], @[Granulated Sugar], @[Baking Powder], and @[Salt]. Add the @[Milk], beaten @[Egg], and melted @[Butter], and stir until a smooth, thick batter forms. The batter should be thick enough to coat the back of a spoon — if it seems too thin, add ~[1–2 tablespoons] more @[All-Purpose Flour]. Transfer the batter to a tall, narrow #[Glass (Large)] or jar for easier dipping.
  3. Working in batches of 6–8, dip each skewered wiener into the batter, letting any excess drip off, then carefully lower it into the hot oil. Fry for ~[2–3 minutes], turning occasionally with #[Tongs], until the batter is deep golden brown and cooked through. Use #[Tongs] to transfer to a #[Paper Towel]-lined #[Baking Sheet] to drain. Allow the oil to return to ![350°F] between batches.
  4. Arrange the mini corn dogs on a platter and serve immediately while hot and crispy. Set out small bowls of @[Yellow Mustard] and @[Ketchup] for dipping. Enjoy right away for the best texture — the batter is crispiest fresh out of the oil.