Mini Corn Dogs are as much fun to make as they are to eat!
What’s your favorite part of a state or county fair? The rides? The games? Petting the farm animals? Oh, I’m totally kidding. Of course, everyone’s favorite part is the food! I mean, I do love a ferris wheel and trying to knock those bottles down with a ball. And who can resist the adorably cute baby goats? But let’s face it, I mainly go to the fair to eat the food. Some of it is classic (the funnel cake!) and some of it is sort of “out there” (Utah’s deep-fried Jell-O! How do they even do that?), but my all-time favorite fair and carnival food is the corn dog! And now I can recreate that sweet and salty delight at home with these mini corn dogs!
It’s very hard to pinpoint who actually invented the corn dog, a delicious wiener covered in cornbread batter and deep-fried, because lots of people lay claim to it. Some say the first corn dogs were the brainchild of vaudeville performers Neil and Carl Fletcher, who sold “corny dogs” at the Texas State Fair in 1942. But then others say the OG actually appeared a year earlier (and was named “Pronto Pup”) in Portland, OR, in 1941. And there’s also a claim that the first corn dog debuted at the Minnesota State Fair in 1941. Well, whoever invented this classic, it’s never gone out of style.
Why? Because it is so incredibly scrumptious, not to mention really fun to eat! You are going to love how your own homemade cornbread batter crisps up around the savory hot dog when fried: one bite through that crunchy corn and honey-forward coating and the salty, savory meat inside, and you know why mini corn dogs are so beloved. If I were you, I’d make a lot!
Tips For Perfect Mini Corn Dogs
For the batter, make sure to incorporate your blended wet ingredients completely into your mixed dry ones. You want a very smooth batter for these corn dogs. Next, have some skewers on hand! Skewering the hot dogs will make it much easier to dip as well as to fry them—and they’re fun to eat this way, too (everyone loves food on a stick!). You want to pat your hot dogs very dry to ensure the batter will stick. I say, test one first. If the batter doesn’t stick, you can lightly dust the hot dogs with flour first. If you don’t have a thermometer, the best way to check if the oil is hot enough for frying is to drop a popcorn kernel in it: if it pops, your oil is ready. While frying your mini corn dogs, don’t crowd the pot. This can lower the temperature of the oil and cause uneven cooking. When they’re golden brown, drain them on some paper towels.
FAQs & Tips
How Do I Store Leftovers?
Cooked and cooled mini corn dogs will last in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months (thaw overnight in the fridge). Reheat them on a baking sheet at 350 degrees Fahrenheit for 10-15 minutes.
Will Any Kind Of Hot Dog Work In This Recipe?
Yes! Beef, pork, chicken, turkey, plant-based… any kind of hot dog works. Sausages also work!
Can Mini Corn Dogs Be Baked Instead Of Fried?
You can bake them at 400 degrees Fahrenheit on a parchment-lined baking sheet for about 20 minutes, or until the coating is browned.
Serving Suggestions
Did you know that March 28th is National Food-on-a-Stick Day? What a great opportunity to throw a party featuring mini corn dogs, Pizza Skewers, Grilled Chicken Skewers, and Antipasto Skewers with a whole array of dipping sauces like Ranchero Sauce, Chimichurri, a Delicious Honey Mustard Dressing, and Jalapeño Sauce. For dessert? Fruits and marshmallows and squares of Easy Orange Pound Cake on toothpicks to dunk into The Best Chocolate Sauce Ever! (By the way, you don’t have to wait for March 28th to do this!)
But mini corn dogs are also perfect little companions to Chili. I love to serve these two for dinner with some Corn On The Cob and a crisp House Salad.
Mini Corn Dogs
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons honey
- 1 3/4 cups milk
- 10 hot dogs cut into thirds
- Vegetable oil for frying
- Ketchup or mustard for dipping
Instructions
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, honey, and milk together.
- Combine the wet ingredients with the dry ingredients, stirring until the batter is smooth. If batter seems too thick, add extra tablespoons of milk, one at a time, to reach desired consistency.
- Pat the hot dogs dry with paper towels to ensure the batter sticks properly.
- Heat about 3 inches of vegetable oil in a deep fryer or large pot to 350°F. Dip each hot dog piece into the batter, ensuring it’s completely coated.
- Fry in batches until golden brown, about 2-4 minutes. Drain on paper towels.
- Serve warm with ketchup, mustard, or desired dipping sauce.
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