Homemade Bite-Sized Corn Dogs

Absolutely! If you prefer a full-sized corn dog experience, simply skip the step of cutting the hot dogs in half. The cooking time might increase slightly, so be sure to monitor them closely until they are golden brown and cooked through.

Yes, this recipe is highly adaptable to your taste preferences! Feel free to experiment with various seasonings to create your unique flavor profile. Some popular ideas include Creole seasoning for a spicy kick, ranch seasoning for a tangy twist, or even a hint of smoky BBQ seasoning. Replace the garlic and onion powder in the recipe with your chosen seasoning blend to customize your corn dogs.

These mini corn dogs cook relatively quickly in hot oil. They typically take about 4-6 minutes to achieve a beautiful golden-brown color, puff up nicely, and ensure the hot dogs are thoroughly warmed. Keep an eye on the oil temperature to prevent burning or undercooking.

This is a common issue, and usually, it’s because the hot dogs haven’t been properly prepared. The key to a perfectly coated corn dog is to lightly dust your hot dogs with cornstarch before dipping them into the batter. This creates a thin, dry surface that helps the wet batter adhere consistently, ensuring an even and crispy coating.

Our classic corn dog batter is a perfect blend of both dry and wet ingredients. The dry components typically include fine yellow cornmeal for that signature texture, all-purpose flour for structure, granulated sugar for sweetness and golden browning, baking powder for a light and airy texture, and a flavorful blend of garlic powder, onion powder, kosher salt, and pepper for seasoning. The wet ingredients that bring it all together are whole milk, melted unsalted butter, and an egg, which binds the batter and adds richness.

To store leftover mini corn dogs, allow them to cool completely. Then, place them in an airtight container or a ziptop bag and refrigerate for up to 3 days. For longer storage, corn dogs freeze exceptionally well! Arrange cooled corn dogs in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. To defrost, move them from the freezer to the refrigerator overnight. The best way to reheat them and preserve their crispy texture is in an air fryer or oven until thoroughly heated through.

1. Prepare Your Frying Station: Preheat about 4 inches of peanut oil (or another suitable frying oil) in a deep fryer or a sturdy Dutch oven to a steady 350°F (175°C). Maintaining the correct oil temperature is crucial for crispy, evenly cooked corn dogs without being greasy. Use a thermometer for accuracy.

2. Hot Dog Preparation is Key: Begin by cutting your hot dogs in half to create the “mini” size. Place these halved hot dogs along with the cornstarch into a gallon-sized ziptop bag. Seal the bag securely, then shake vigorously to ensure each hot dog piece is thoroughly coated in a fine layer of cornstarch. This step is vital for the batter to adhere properly.

3. Skewer the Hot Dogs: Carefully insert a bamboo skewer into the center of each cornstarch-coated hot dog piece, making sure not to push it all the way through the other end. This stick will serve as your handle for dipping and frying. As you skewer them, place them neatly on a clean sheet tray, ready for the next step. Repeat this process for all your hot dogs.

4. Mix Dry Batter Ingredients: In a medium-sized mixing bowl, combine all the dry ingredients for the batter: the fine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, garlic powder, onion powder, kosher salt, and black pepper. Whisk them together thoroughly until they are well combined and there are no visible clumps.

5. Combine Wet Batter Ingredients: In a separate bowl (or a large measuring cup for easy pouring), whisk together the wet ingredients: the whole milk, the melted unsalted butter, and the beaten large egg. Ensure these are fully combined to create a uniform liquid mixture.

6. Create the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together until the batter is smooth and lump-free. It should have a consistency thick enough to coat the hot dogs evenly. Allow the batter to rest for 5 minutes; this helps the flour and cornmeal fully hydrate, resulting in a better texture.

7. Prepare for Dipping: For easier dipping and less mess, carefully pour the prepared corn dog batter into a tall, narrow cup. The height of the cup will allow you to fully submerge the hot dogs without using excessive amounts of batter.

8. Dip the Hot Dogs: Grasp a skewered hot dog by the stick and gently dip it into the cup of batter. Rotate it slowly to ensure it is completely and evenly coated from top to bottom. The cornstarch layer you applied earlier will help the batter cling perfectly.

9. Fry to Golden Perfection: Allow any excess batter to drip off the hot dog, then slowly and carefully lower it into the preheated hot oil. To avoid overcrowding and maintain oil temperature, fry only two corn dogs at a time. Fry them for about 4-6 minutes, turning them occasionally, until they are beautifully golden brown on all sides and the batter is puffed and crispy.

10. Drain Excess Oil: Once golden and crisp, carefully remove the corn dogs from the oil using tongs. Place them on a plate lined with paper towels. This will help absorb any excess oil, ensuring your corn dogs are as delicious and non-greasy as possible.

11. Keep Them Crispy: For optimal crispness, immediately transfer the drained corn dogs to a wire rack placed over a sheet tray. This setup allows air to circulate around them, preventing them from getting soggy as they cool slightly. Repeat the dipping and frying process with the remaining hot dogs and batter until all your mini corn dogs are cooked.