These Mini Corn Dogs are super easy and fun to make! A delicious little treat on a stick, these are guaranteed to be a crowd pleaser no matter the occasion!
The Best Corn Dogs Recipe
Some of my favorite memories in life involve corn dogs, how is that you may ask? Well think of being a kid at the fair or cheering in the stands at the game, holding one of these puppies in your hand just seemed to make it all the more memorable! If you’d like to feel all that nostalgia at home, then my super easy and wickedly fun Mini Corn Dog recipe is for you!
Why You Should Make These Corn Dogs
- Easy to make with just a few ingredients needed.
- Kid friendly! Kids will love these little treats.
- Egg free! Perfect batter that’s egg free!
- Freezer friendly! Make a couple batches, enjoy some and freeze the rest!
Ingredients You’ll Need
Corn dogs
- Hot dogs – Cut in half, feel free to use any hot dog you’d like. You can even make this dish vegetarian with a little faux dog!
- Sticks – Not really an ingredient, but a must for making corn dogs. Lollipop sticks, we need something that can handle being so close to hot oil. Wooden skewers will also work if that’s what you have on hand.
- Vegetable oil – We’re looking for something neutral tasting that holds up well to high heat, such as Canola oil or peanut oil.
Batter
- Dry ingredients – Cornmeal, all purpose flour, baking powder, sugar. You can use gluten free flour and cornmeal as long as you use ¼ teaspoon xanthan gum to bind.
- Wet ingredients – Milk, feel free to use any kind of milk you’d like. Even buttermilk, half and half or lactose free milk will work.
- Seasoning – Salt and pepper.
How To Make Corn Dogs
- Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F.
- Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well.
- Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk. I found it easier to pour the batter in a long glass. Dip each hot dog into the cornmeal batter to completely cover the hot dog.
- Fry the corn dogs. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup and mustard.
A Mini History Of Corn Dogs
This little delicacy was supposedly first invented at the Minnesota State Fair in 1941. Since then it has been enjoyed by generations of North Americans at games, fairs, and drive thus alike. Even the city I live in now pumps them out once a year in the craziest combinations, at the Calgary Stampede.
I for one, can probably count on one hand the number of times I’ve actually had a corn dog in my life. I do remember buying the prepackaged ones a long time ago and although I hate to admit it, I did love them. But a fresh corn dog is always better, especially a mini one!
What Else Can I Put In My Corn Dogs?
The fun doesn’t end here! Since these little Corn Dogs are so easy to make, why not play around with them some more? Try some of these fun twists:
- Chop up some jalapeños right in the batter for a spicy kick!
- Wrap your little hot dog in some American Cheese before dipping it in the batter and frying.
- Add some curry powder to your batter and garam masala to your ketchup for a curry kick!
- Get creative with your hot dog base, feel free to substitute your favorite sausage or smokey in its place.
- The Calgary Stampede features a hot dog stuffed in a hollowed out pickle dipped in batter and fried, this is a delicious treat that I encourage you to try!
Can I Bake My Corn Dogs?
While I do recommend frying these treats for the absolute best results, you can also make them in the oven.
Preheat your oven to 375°F and batter your hot dogs as usual. Place on a parchment lined baking sheet and bake for 5 minutes before removing from the oven. Spoon the batter that has collected on the parchment paper back onto the dogs and place back in the oven. Bake until golden for about 20 minutes.
Can I Make This Recipe Ahead?
This recipe is best enjoyed fresh so I do recommend enjoying them right away, but if you’re in a time crunch or have leftovers, they also store just fine.
Fridge
These mini corn dogs can be stored in the fridge in an airtight container for 2 – 3 days. You may find they get a bit soggy so I don’t recommend storing them for much longer than that. Just zap in the microwave when ready to enjoy.
Freezer
You can freeze these treats! Just freeze them individually on a baking sheet till frozen through, around 2 hours, then store in an airtight container for up to 1 month. Pop them in the oven at 350°F till heated through when ready to eat, please don’t put them in a fryer to reheat as it is not safe and could cause the oil to spit back violently.
Other Delicious Snacks To Try
- Bacon Corn Dip
- Banana Fritters
- Antojitos
- Crispy Baked Parmesan Wings
- Sweet Chicken Bacon Bites
- Canadian Butter Tarts
- Ham And Cheese Sliders
- Cheesy Guacamole
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Mini Corn Dogs
Ingredients
- 6 hot dogs cut in half
- 12 lollipop sticks
- vegetable oil for frying
For batter
- ½ cup all-purpose flour
- ½ cup cornmeal
- 2 tablespoon sugar
- 2 teaspoon baking powder
- ¾ cup milk
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F.
- Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well.
- Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk. I found it easier to pour the batter in a long glass. Dip each hot dog into the cornmeal batter to completely cover the hot dog.
- Fry the corn dogs. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter.
- Serve. Serve with ketchup and/or mustard.
Recipe Notes
- These mini corn dogs can be stored in the fridge in an airtight container for 2 – 3 days. You may find they get a bit soggy so I don’t recommend storing them for much longer than that. Just zap in the microwave when ready to enjoy.
- You can freeze these treats! Just freeze them individually on a baking sheet till frozen through, around 2 hours, and store in an airtight container for up to 1 month. Pop them in the oven at 350 F degrees till heated through when ready to eat, please don’t put them in a fryer to reheat as it is not safe and could cause the oil to spit back violently.
I have never tasted corn dogs in my life, but it simply looks so delicious! I really want to make them to my next girl slumber party, but was wondering if they would taste good cooled down? With ketchup? And would they still taste good, if they were microwaved after they have cooled down? What would you recommend?
Oh, and one more question: What do they taste of? I mean, it doesn’t seem like, much spices are used? Should I add more spices -> if so, which spices could go well?
They basically tastes like hot dog with corn bread around them. They are crazy delicious! They are good cooled and of course with ketchup or mustard. You can also microwave them for a few seconds just so they warm up a bit. You’re correct, there’s not a lot of spices used, they’re not needed, they’re not supposed to be spicy, if anything the cornbread is a bit sweet.
I am not sure what I did wrong? I followed the recipe as indicated but the batter was falling off the hot dogs? Advice?
Maybe the batter was too thick, in that case just add a bit more milk so that it thins out a bit and it will then stick to the hot dogs.
You can also toss the dogs in corn starch before you batter them. Not a thick layer just a dry coat…that will help adhere the batter. Learned that from Alton Browns recipe!
Looks great!
What can I use instead of milk ?
You could try almond milk, or water, but not sure if it’ll work the same.
Found this recipe on Pinterest and we tried it tonight. SO GOOD. My husband was raving about them and the kids really enjoyed them.
Is there a specific type of corn meal you need to use? I.e. White, yellow, self rising?
I used yellow corn meal.
¿La harina de maiz es maseca?
Does the cornmeal is maseca?
Rough translation for above.
I do not have cornmeal…is there anything I can substitute for that? I have cornbread mix…can that be used in some way? My kids LOVE corn dogs and it would be fun to make them!
Well it really wouldn’t be corn dogs without cornmeal, and I’m not sure what’s in cornbread mix or if it would work. I suppose you could try it but really cornmeal is the best ingredient to use.
I have used jiffy cornbread mix – make as directions on box and deep fry
If you want to freeze these would you need to cook them less so that you could bake them later? Any ideas on what temperature it would need to be baked at? Thank you!
Hi Britney,
I’d still cook them until they’re done and then maybe try flash freezing them, by placing them on a baking sheet and freeze them for about half hour. Then you should be able to transfer them to a resealable plastic bag and freeze until you need them, at which time you should be able to microwave them. Hope this helps.
Any idea if these can be baked, not fried? Thanks!
Hi! Can you put the stick in the grease?
Yes you can Jeannie.
Thank you so much for this recipe!!! My 3 year old son has so many food allergies and has never been able to have a corn dog, until now. I substituted milk with almond and they turned out delish!!!! Perfect size for him! Thank you so much!!! This is a keeper!
That’s great, so happy you liked it. 🙂
I can’t wait to try these. Are these freezable? Thanks!
Oh yeah for sure.
I love that you used cake pop sticks for corn dogs. I have about a million of them just waiting to become mini corn dogs! Thanks for sharing!
You’re welcome! 🙂
Yummy!!!
I have never made corn dogs before.. these are the perfect little savoury treat. Craving a bite of one right now!