Mini corn dogs are the ultimate party snack: cute, grab-and-go, and impossible to stop at just one. This mini corn dog recipe delivers that classic sweet-and-savory cornbread coating with a crisp outside and a fluffy middle—no fairground required.
Bonus: they’re freezer-friendly, so you can knock them out ahead of time and reheat a batch whenever guests (or cravings) hit.
Why You’ll Love This
These mini corn dogs are quick to prep, easy to serve, and built for make-ahead life—perfect for game day, birthdays, holiday snack boards, or anytime you need a warm, crowd-pleasing bite with zero stress.
Ingredients
- 8 hot dogs (beef, turkey, or your fave), cut into 4 pieces each (32 mini pieces)
- 32 short skewers or lollipop sticks (optional, for “mini on a stick” vibes)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon paprika (optional, for a little warmth)
- 1 large egg
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice; rest 5 minutes)
- 2 tablespoons melted butter (or neutral oil)
- 1–2 tablespoons water, as needed (to adjust batter thickness)
- 2–3 cups neutral frying oil (canola/vegetable/peanut), for a 2-inch depth
- 2 tablespoons cornstarch or flour (for dusting hot dog pieces)
- For serving: ketchup, mustard, honey mustard, or spicy mayo
How to Make It
- Prep the hot dogs. Pat the hot dog pieces dry with paper towels (this helps the batter stick). If using sticks, insert one into each piece, leaving enough to hold onto.
- Heat the oil. Pour oil into a heavy pot or deep skillet to about 2 inches deep. Heat to 350°F (175°C). Line a plate with paper towels and set a wire rack on a sheet pan if you have one.
- Mix the dry ingredients. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and paprika.
- Mix the wet ingredients. In a separate bowl, whisk the egg, buttermilk, and melted butter until smooth.
- Make the batter. Pour wet into dry and stir just until combined. The batter should be thick like pancake batter—able to coat without sliding off immediately. If it’s too thick, add water 1 tablespoon at a time.
- Dust for grip. Toss hot dog pieces lightly with cornstarch/flour (shake off excess). This step is low effort, high payoff for preventing bald spots.
- Dip and fry. Dip each piece into the batter to fully coat. Let excess drip for a second, then gently lower into the oil. Fry in batches (don’t crowd) for 2–3 minutes, turning as needed, until deep golden brown.
- Drain and repeat. Transfer to the paper towel-lined plate or rack. Bring oil back to 350°F between batches for consistent crispiness.
- Serve hot. Plate with dips and watch them disappear. If you’re holding for a party, keep warm in a 200°F oven on a rack for up to 30 minutes.
Tips for the Best Results
- Dry hot dogs = better coating. Moisture is the enemy of batter sticking, so don’t skip the pat-dry.
- Use a tall glass for dipping. Pour batter into a drinking glass for an easy, mess-minimizing dunk (especially if you’re using sticks).
- Watch the oil temperature. Too hot and the outside browns before the inside cooks; too cool and they get greasy. Aim for 350°F and adjust heat as you go.
- Thick batter is your friend. If it’s thin, it slides right off. Add a bit more flour/cornmeal if needed, or chill the batter 5–10 minutes to thicken.
- Fry in small batches. Overcrowding drops the oil temp fast and makes the coating soggy.
- Drain on a rack when possible. A rack keeps the bottoms crisp instead of steaming on paper towels.
Variations
- Cheesy mini corn dogs: Use cheese-filled hot dogs, or press a tiny cube of cheddar against each hot dog piece before dipping (pat dry again).
- Spicy: Add 1–2 teaspoons hot sauce to the wet ingredients and a pinch of cayenne to the dry.
- Honey cornbread vibe: Swap sugar for 3 tablespoons honey and reduce buttermilk by 1 tablespoon (honey loosens batter).
- Baked (no-fry) option: Use a mini muffin pan. Grease well, add a spoonful of batter, press in a hot dog piece, top with a little more batter. Bake at 400°F for 10–12 minutes until golden.
- Air fryer reheat-friendly: Fry as written, then reheat in the air fryer for peak crispness (details below).
Storage & Reheating
Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months. For best texture, reheat from frozen in the oven or air fryer until hot throughout and crisp outside—microwaving works in a pinch, but it softens the coating.
FAQ
How do I keep the batter from sliding off the hot dogs?
Pat the hot dogs very dry, then dust them lightly with cornstarch or flour before dipping. Also make sure your batter is thick (pancake-batter thick). If it seems runny, add 1–2 tablespoons flour/cornmeal or chill the batter for 5–10 minutes.
Can I make mini corn dogs ahead for a party?
Yes. Fry them, cool completely, then refrigerate in an airtight container. Reheat right before serving in a 375°F oven for 8–10 minutes (on a rack if possible) to bring back the crispness.
What’s the best way to freeze mini corn dogs?
Cool completely, then freeze in a single layer on a sheet pan for 1–2 hours. Transfer to a freezer bag or airtight container with parchment between layers. This keeps them from sticking together and makes it easy to grab a few at a time.
How do I reheat mini corn dogs from frozen (without getting soggy)?
Oven: bake at 375°F for 12–15 minutes, flipping halfway. Air fryer: 350°F for 6–9 minutes, shaking once. If you want them extra crisp, finish with 1–2 minutes at 400°F, watching closely.
Can I use pancake mix or a cornbread mix instead of making batter from scratch?
You can. For pancake mix, reduce or skip added sugar and use less liquid so the batter stays thick enough to cling. For cornbread mix, follow the mix instructions but cut back the liquid slightly; you want a sturdy, dip-able batter that coats in one go.