Mini corn dogs are a bite-sized version of a snack time favorite. Sliced hot dogs are coated in flour and cornmeal batter and fried until golden brown.
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I’ve noticed that The Husband and I have two distinctly different methods for consuming corn dogs. Being the carboholic that I am, I like to savor the taste of the golden brown cornmeal crust. Therefore, I eat my dogs plain. Occasionally I might gingerly dip the end of it in some ketchup or mustard. But I think that just takes away from the star of the show – the bread.
The Husband on the other hand, is a condiment fiend. If we order a Coney Dog from Sonic, he requests extra ketchup and mustard. While I’m scarfing mine down, he’s painstakingly painting the outside of his corn dog with yellow and red. One thing we do agree on – once he’s done he passes the stick off to me so I can nibble the little crunchy bit. Don’t act like you’ve never done that.
There were a few trial runs involved in this mini corn dogs recipe before I got the recipe where I wanted it. I went the traditional route first, but the stick got in the way and prevented the batter from properly browning.
Then I had the idea to use cocktail weenies. However, we operate on a tight grocery budget in this house and have you priced cocktail weenies lately? Over $5 a package! So I took the poor man’s approach – I bought the $.89 store brand hot dogs and cut them into thirds.
Do not – I repeat – do not leave a comment or email me about what all goes into generic store-brand hot dogs. If you have the money to buy yourself some cocktail weenies, then knock yourself out.
So last Friday night, we tried again. Good music, a couple of beers, I fried the corn dogs and The Husband took on the difficult task of official taste tester. A few tweaks here and there, a pinch more of this, a little less of that, and I think we got it. Warm crispy nuggets that you eat with your fingers and pop in your mouth.
The only downside? No little crunchy bit for me to nibble on.
How to Make Mini Corn Dogs
First, heat enough oil for frying in a large skillet until it reaches approximately 375 degrees. I like to use a cast iron skillet for frying.
Mix your batter. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder. Then stir in some milk.
Place flour in a separate bowl. Chop the hot dogs into bite sized pieces, then roll them in the flour until coated. Next, coat them in the cornmeal batter.
Once the oil is hot, fry the coated hot dog pieces for about 2-3 minutes until the crust turns golden brown. Be sure to fry the pieces a few at a time to avoid overcrowding. Drain the pieces on paper towels.
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Mini Corn Dogs
- 1 cup all-purpose flour divided
- 1/4 cup white cornmeal
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup milk
- 8 hot dogs cut into thirds
- Vegetable oil for frying
- Heat oil in a large skillet to 375 degrees.
- In a large mixing bowl, combine 2/3 cup of flour, cornmeal, sugar, baking powder, salt, garlic powder, and onion powder.
- Stir in milk.
- Place remaining 1/3 cup of flour in a shallow bowl.
- Dredge hot dog pieces in flour. Coat with cornmeal batter and allow any excess to drip off.
- Place in hot oil. Fry for 3-5 minutes until both sides are golden brown.
- Drain on paper towels.