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Mini corn dogs on sticks served on a plate with a side of dipping sauce.

Mini Corn Dogs

Amelia MapstoneAmelia Mapstone
Fry up these classic Mini Corn Dogs! This quick 25-minute recipe features savory hot dogs in a crisp golden batter, perfect for a fun snack or party appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 14 mini corn dogs
Calories 57 kcal

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.
    Hot dogs on sticks, prepped for mini corn dogs.
  • 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.
    Whisking corn dog batter in a bowl, with hot dogs on sticks and oil.
  • 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.
    Mini corn dogs on sticks with a side of dipping sauce.

Nutrition

Calories: 57kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 0.3gSodium: 69mgFiber: 1g
Keyword Mini Corn Dogs
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