Fry up these perfect little pups for a crisp and savory snack.
Getting ready for your child’s birthday party, or simply want a fun-sized appetizer at your own? Check out these mini corn dogs—an easy twist on the full-sized classic. I wish my mom had made these when I was a kid. They’re half the size of normal corn dogs, which can make a huge difference for little ones who have smaller hands and can’t eat as much. Plus, they look so cute arranged on a platter with a vibrant selection of ketchup, mustard, and BBQ sauce. What can I say? Tiny things just make me happy!
Don’t worry—there’s no sacrifice of succulent flavor or texture here. Like hot dogs wrapped in fluffy cornbread, these have the perfect blend of crispy tenderness and the ideal balance of sweet and savory. They taste just like how I remember carnival corn dogs tasting when I was a kid, bringing back all kinds of colorful memories. Twinkling lights on the mini rollercoasters, children full of laughter running around, and, of course, the unmistakable scent of fried food. It’s amazing how taste buds can create so much nostalgia!
Some potential variations
As you can see, this recipe makes it super simple by cutting regular-sized hot dogs in half. But you can use little smokies sausages—the same kind you’d use for pigs in a blanket—instead. Keep in mind that since these are even smaller, they’ll take less time to fry. Watch for that golden brown color, which should show up in one to two minutes of frying.
On the other hand, if pork-based sausage isn’t your thing, find a chicken version in your local grocery store. I’ve been enjoying apple chicken sausage as an alternative to hot dogs, which taste heavenly sweet with the cornmeal batter. After making these mini corn dogs a few times, you can experiment with alternatives to your liking.
How do I store leftovers?
Once your leftover mini corn dogs are completely cool, transfer them to an airtight container and refrigerate for 2-3 days. Otherwise, put them in a freezer-safe bag and freeze for up to 3 months. Then bake them at 350°F for 15-18 minutes if frozen, or 10-15 minutes if refrigerated.
Similar recipes to try
This fried finger food is fun and all, but it’s not the only party plate out there. Remember how I mentioned Pigs In A Blanket? Well, these are like a more savory version of mini corn dogs. They’re tiny, easy to make, and taste slightly smoky because of the sausage. But if you need fewer carbs, then try this Keto Version.
On the other hand, if you’re craving just the buttery cornmeal crust, then check out this Hush Puppies Recipe to craft a Southern classic. Corn Nuggets are also a fluffy fried snack that can help you satisfy the craving for sweet corn. Dish these out as an appetizer with all kinds of dips, and you have a proper party on your hands.
Mini Corn Dogs
Ingredients
- 1 package hot dogs (12 ounces)
- Lollipop sticks or wooden skewers
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons sugar
- 2 teaspoons baking powder
- Kosher salt to taste
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 large egg
- 1/2 cup whole milk
- Vegetable oil for frying
- Preferred dipping sauce such as ketchup or mustard
Instructions
- Cut each hot dog in half. Insert a lollipop stick or skewer into the cut end and pat the hot dogs dry with paper towels.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, garlic powder, and onion powder. In another bowl, whisk the egg and milk. Stir the wet ingredients into the dry until just combined.
- Pour vegetable oil into a heavy pot to a depth of about 4 inches. Heat the oil to 360°F using a kitchen thermometer.
- Dip each hot dog into the batter to coat fully, letting excess batter drip off. Fry in small batches for about 3 minutes until golden brown. Remove and drain on paper towels, then serve hot with your preferred dipping sauce.
Leave a Comment