With a light and crunchy batter, these Mini Corn Dogs are an easy way to make your favorite fair food at home! A handful of spices and a hint of sweetness in the batter take these homemade corn dogs to the next level.
Don’t have the time to make corn dogs, but still want all the components and flavors? Try our easy corn dog casserole!
Easy Homemade Corn Dogs Recipe
For me, a corn dog is the one fair food I can’t pass up. And while there are many frozen varieties to choose from, these Homemade Mini Corn Dogs not only hit the spot like those from the fair – they’re even better!
The batter is light and crunchy with a delightful sweetness that works with the spices and salty hot dog. These taste like your favorite corn dog elevated to the next level.
What Are Corn Dogs?
Corn dogs are basically hot dogs on a stick dipped in a cornmeal batter and deep fried. They’re very popular at fairs (as many deep-fried treats are!) because you can easily eat one and walk at the same time. Enjoy with ketchup or mustard for dipping.
Ingredients Needed
Homemade corn dogs are made with just a handful of ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Oil – I recommend canola or soy bean oil for frying.
- Hot dogs – Cut in half for the mini size.
- Cornstarch – Helps the batter stick to the hot dogs.
- Cornmeal – This is what creates the signature corndog texture and flavor.
- Flour
- Sugar – Corn dogs usually have a sweet undertone to them.
- Seasonings – Garlic powder, onion powder, salt, and pepper season the batter.
- Whole milk – Helps thin out the batter.
- Butter – Melted butter gives the batter a rich, savory flavor.
- Egg – Helps to hold everything together.
Recipe Variations
Want to switch up the flavor or size? Here’s how to do it:
- Can I make regular-sized corn dogs? You can make these into full-sized corn dogs following the same recipe, just don’t cut the hot dogs in half.
- Switch up the seasonings. You can play with the recipe a bit by adding seasoning mixes to the batter. I suggest blackening, creole, or bbq seasoning. Use these mixes in place of the seasoning in the recipe provided.
- Add some texture and flavor. Try adding chopped jalapenos or corn kernels to the batter for a twist.
How to Make Mini Corn Dogs
Your favorite fair food is easier to make than you may think!
(Scroll below to the printable recipe card for details and measurements.)
- Prepare the hot dogs. Cut the hot dogs in half and toss with cornstarch in a ziploc bag to coat. Insert a bamboo skewer into each hot dog, but don’t go out the other side.
- Make the batter. Whisk the dry ingredients in one bowl. In another, combine the egg, butter, and milk. Combine the two bowls and whisk until there are no lumps. Let sit for 5 minutes.
- Dip the hotdogs. Transfer the batter to a cup. Dunk a hot dog into the batter until fully coated. Immediately lower into hot oil.
- Fry. Fry until golden brown, flipping so they are evenly coated. I only work with 2 at a time. Once done, place on a paper-towel-lined plate to absorb any excess oil. Repeat with the remaining hot dogs.
What’s The Purpose of the Cornstarch?
The cornstarch step is there so the batter will have something to stick on to when dipping. Otherwise, the batter can drip right off from the hot dog.
Can You Air Fry Corn Dogs?
I do not recommend making this recipe in the air fryer. The batter really needs the hot oil to cook quickly. In the air fryer, the batter may drip off and the tray in the air fryer would also leave marks. However, the air fryer is a great way to reheat leftover corn dogs.
Serving Suggestions
Be sure to dig into your mini corn dogs while they’re hot! Some people like to eat their corn dog as-is but having some dipping sauces like ketchup and mustard on hand is never a bad idea!
How to Store, Reheat, & Freeze
- Storing leftovers. Leftover corn dogs can be kept in the fridge for up to 3 days, in either an airtight container or ziploc bag.
- Reheat. The best way to reheat the corn dogs is in a heater fryer, the oven, or the air fryer until heated through. I would not microwave them as they will become soggy.
- To freeze. Once completely cooled, transfer them to a freezer-safe ziploc bag. Homemade corn dogs can be frozen for up to 3 months. They can be reheated from frozen in the air fryer, oven, or fryer.
More Hot Dog Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Mini Corn Dogs
Ingredients
- canola or soy bean oil , for frying
- 8 hot dogs , cut in half crosswise
- 2 tablespoons cornstarch
- 1/2 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup whole milk
- 2 tablespoons unsalted butter , melted
- 1 large egg , beaten
Instructions
- Preheat oil in a deep fryer or dutch oven with the oil 4 inches deep to 350°F.
- Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side. Place it on a sheet tray. Repeat with the remaining hot dogs.
- In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
- In another bowl whisk together the milk, melted butter, and egg.
- Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
- 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.)
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Transfer the corn dogs to a paper-towel-lined plate to absorb any excess oil. Then immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
- Enjoy with some ketchup or mustard!
