Of course, we love regular state fair corn dogs. Yet there’s just something extra fun and whimsical about bite-sized corn dogs. They’re as fast and simple to prepare and can double as a game day appetizer or a quick weeknight dinner. These mini sausages are coated in a sweet cornmeal-based batter before being fried to golden perfection. They can be dipped in ketchup, mustard, ranch or nacho cheese, and kids (and kids at heart) won’t be able to get enough!
To make this mini corn dog recipe, you don’t have to be an expert at deep-frying (though if you’re a total newbie, this guide will help you deep-fry at home with confidence). You can use a deep-fryer or a deep skillet with a few inches of oil. No matter your method, watch the oil temperature carefully for the best results.
Ingredients for Mini Corn Dogs
- Flour: For the perfect corn dog batter, we like a blend of flour and cornmeal. All-purpose flour helps make a smoother batter that isn’t overly gritty.
- Cornmeal: Not all cornmeal is created equal (and is not to be confused with grits or polenta). For mini corn dogs, choose a yellow cornmeal with a medium grind. Coarse cornmeal will yield a grainy batter and fine cornmeal will create a batter that lacks nostalgic texture.
- Baking powder: This leavening agent helps make the corn dog batter light and fluffy. (Here’s how to test baking powder to know if it’s expired.)
- Spices: Season the corn dog batter with a dash of salt and onion powder.
- Shortening: Shortening incorporates fat into the batter for a mini corn dog coating that is soft and tender.
- Milk: Loosen the batter by adding moisture so it’s the right consistency for coating the sausages.
- Egg: Eggs affect the texture and structure of the batter. The egg white helps stabilize the batter, so it holds its shape, and the egg yolk keeps the breading soft and tender.
- Mini smoked sausages: No cutting or slicing is required. Just dip, fry and feast!
- Oil for frying: When deep-frying, avocado, canola and peanut oil are among the best oils for frying due to their neutral flavor and high smoke point.
Directions
Step 1: Make the batter
In a small bowl, combine the flour, cornmeal, baking powder, salt and onion powder. Next, cut in shortening, using a fork or pastry blender, until crumbly.
Whisk the milk and egg together in a separate glass measuring cup, then stir your wet ingredients into the flour mixture until moistened.
Editor’s Tip: If your batter appears thick, additional milk will help thin it out. Add a tablespoon at a time until the desired consistency is reached. You’re looking for something that resembles a corn muffin batter.
Step 2: Dip the sausages
One at a time, dip the sausages into the batter, allowing any excess batter to drip off.
Editor’s Tip: If your batter isn’t sticking, use a paper towel to dry the sausages and remove any excess moisture before dipping them again. If you’re still having trouble, dust the sausages with a bit of plain flour to help the batter adhere. For more ideas, many of these tips for breaded chicken also apply to corn dogs.
Step 3: Fry until golden
Using a deep fryer or heavy, deep skillet, heat the oil to 375°F. Fry the battered mini corn dogs, a few at a time, until golden brown, for two to three minutes. Drain the oil on paper towels. Serve with ketchup, mustard or another tasty dipping sauce.
Recipe Variations
- Make them with hot dogs: While we love the convenience of miniature wieners, nothing beats the taste of classic hot dogs. If you’re using hot dogs, cut them into 3-inch sections before dipping them into the batter.
- Choose an unexpected dipping sauce: Ketchup and mustard may be classic pairings, but you can dip mini corn dogs into any sauce. Try homemade barbecue or honey mustard.
- Make gluten-free mini corn dogs: If you need a gluten-free corndog, no worries! Swap the all-purpose flour for a gluten-free flour mix. Just double-check the labels on your cornmeal and sausages to confirm that they were processed in a certified gluten-free facility.
How to Store Mini Corn Dogs
Leftovers of this mini corn dogs recipe may be refrigerated in an airtight food storage container for up to five days. Mini corn dogs can also be stored in the freezer for up to three months. To reheat, we recommend warming in a 350° oven until heated through. You can use a microwave, but the coating will not be crisp.
Frozen or thawed mini corn dogs may be reheated in an air fryer. If frozen, cook at 375° for six minutes, turn over, and cook for an additional five to seven minutes. If thawed, cook for three to four minutes per side. Note that the cooking time will vary depending on the model of air fryer you have.
Mini Corn Dog Tips
What else can you serve with mini corn dogs?
Serve this mini corn dog recipe with any other homemade state fair food. Deep-fry a funnel cake, roast corn on the grill or whip up a batch of deep-fried Oreos in your air fryer. You can also pair mini corn dogs with tailgate recipes or school lunch delights. Baked mac and cheese or cafeteria cowboy bread all bring back a touch of nostalgia.
Why didn’t my batter cook all the way through?
Deep-frying can take some practice to master. Using the right type of oil at the right depth and temperature is essential to making golden, crispy mini corn dogs. If your batter is still raw in the middle, but the outside appears deeply golden, you likely had your oil temperature set too high.
Using oil that is too hot will cause the outside of your batter to crisp before the inside has a chance to cook fully. To fix this, reduce your oil temperature slightly and monitor it closely to ensure it stays consistent. For the best results, invest in an affordable long-stem frying thermometer.
