Mini Homemade Corn Dogs
These Mini Homemade Corn Dogs are perfectly crunchy on the outside and tender on the inside. A fun lunch or dinner for kids and the whole family alike!
A CLASSIC STATE FAIR TREAT
Who doesn’t love a good corn dog? I know that I grew up eating them all the time and getting them at the fair whenever we went. There’s nothing like the flavor of a homemade corn dog. Well, you can make your own version at home with these Mini Homemade Corn Dogs. We like the mini version because they seem to be easier to make and they’re fun size! With a tasty batter, these are full of flavor and are the perfect lunch or dinner. If you want to try your hand at making corn dogs, then you have to make my Mini Homemade Corn Dog recipe!
FREQUENTLY ASKED QUESTIONS:
Yes, if you would prefer to have the normal sized Homemade Corn Dogs, you can just skip the process of cutting the hot dogs in half.
Yes, you can really switch up the flavoring to your liking on these. Some other seasoning ideas include: Creole, ranch or bbq seasoning. You will use these in place of the seasonings that are included in the recipe.
These will take about 5 minutes to fully brown and puff up and have everything warmed.
This would be because you did not coat your hot dogs in advance. The addition of the cornstarch on the hot dogs before dipping helps the batter stick to the hot dogs.
Cornstarch, fine yellow cornmeal, all-purpose flour, granulated sugar, baking powder, garlic powder, onion powder, kosher salt, pepper, whole milk, unsalted butter and egg. This makes the basic dry and wet batter for the Mini Homemade Corn Dogs.
These can be stored in an airtight container or ziptop bag in the refrigerator where they will keep for up to 3 days. They can also be frozen! Place cooled corn dogs in freezer container or bag and they will keep for up to 3 months. To defrost, remove from the freezer into the refrigerator overnight until thawed. The best way to heat these up is in the fryer or oven until heated through (to keep the batter crispy!)
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- peanut oil for frying (and bamboo skewers)
- hot dogs
- cornstarch
- fine yellow cornmeal
- all-purpose flour
- granulated sugar
- baking powder
- garlic powder
- onion powder
- salt and pepper
- whole milk
- unsalted butter
- egg
HOW TO MAKE MINI HOMEMADE CORN DOGS:
Preheat oil in a deep fryer or dutch oven (with the oil 4 inches up the side of the pan) to 350°F. Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.
In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
In another bowl whisk together the milk, melted butter, and egg.
Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
Pour the batter into a cup.
Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated.
Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time. Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
Place the corn dogs on a paper-towel-lined plate to absorb any excess oil.
Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Then serve with your favorite dipping sauces and French fries!
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Mini Homemade Corn Dogs
Ingredients
- 8 hot dogs, cut in half
- 2 tablespoons cornstarch
- ½ cup fine yellow cornmeal
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup whole milk
- 2 tablespoons unsalted butter melted
- 1 large egg beaten
- peanut oil and bamboo skewers
Instructions
- Preheat peanut oil in a deep fryer or dutch oven (with the oil 4 inches up the side of the pan) to 350°F.
- Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
- Using a bamboo skewer, insert the skewer into the hot dog but don’t go out the other side, place it on a sheet tray. Repeat with the remaining hot dogs.
- In a medium-sized bowl whisk together the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper.
- In another bowl whisk together the milk, melted butter, and egg.
- Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes.
- Pour the batter into a cup.
- Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated.
- Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs on a paper-towel-lined plate to absorb any excess oil.
- Immediately place them on a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Notes
- These can be made into whole corn dogs.
- You can use other seasonings in the batter, see above for ideas.
- These can be frozen, see above on how to do that.
- Add jalapeños or corn to the batter for a twist.
- Serve these with your favorite dipping sauces.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
