Mini Corn Dogs Recipe
This Mini Corn Dogs Recipe is a kid-friendly favorite! Made with mini hot dogs, flour, cornmeal, sugar, and milk, they’re crunchy, golden, and perfect for snacks, lunchboxes, or party platters.
Equipment
- Deep frying pan or heavy pot
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Toothpicks or skewers
- Slotted spoon
- Paper towels
- Thermometer (optional but helpful)
Ingredients
- 10 –12 cocktail sausages or mini hot dogs
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika optional
- 1 large egg
- 3/4 cup milk
- 1 tablespoon honey optional for slight sweetness
- Oil for frying
- Toothpicks or small skewers
Instructions
- Insert toothpicks into each mini hot dog and set aside.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and paprika.
- In another bowl, mix egg, milk, and honey until smooth.
- Combine wet and dry ingredients and stir until a thick batter forms.
- Heat oil in a deep pan to 175°C (350°F).
- Dip each mini hot dog into the batter, coating it evenly.
- Carefully place into hot oil and fry until golden brown.
- Cook for 2–3 minutes, turning if needed for even color.
- Remove and drain on paper towels.
- Serve hot with your favorite dipping sauces.
Notes
- Make sure oil is hot enough before frying
- Don’t make batter too thin or it won’t stick
- Pat hot dogs dry before dipping
- Fry in small batches for even cooking
- Serve immediately for best crunch