These hot dogs dipped in sweet cornmeal batter, otherwise known as corn dogs or specifically corn dog nuggets, are perfect for a fun appetizer or snack! Homemade Mini Corn Dogs are always a hit with kids and adults alike.
Make sure to try my Corn Dog Muffins and my EPIC Pigs In A Blanket recipe too!!
Mini Corn Dogs Are the Ultimate Appetizer!
Yes, it’s true. You no longer have to go to the fair to get the perfect corn dog. Instead, you can make one in the comfort of your own kitchen! Instead of making full-size corn dogs, though, I thought it would be fun to make Mini Corn Dogs aka Corn Dog Nuggets! That way you can serve them as appetizers, kind of like they’re pigs in a blanket. So, instead of dipping regular hot dogs into the sweet, honey-infused cornmeal batter, I used cocktail wieners.
The result was the cutest little corn dogs you’ve ever seen! I put out the bowls of ketchup and mustard, and they were gone within minutes… With that said, you already know what appetizer I’m serving when I host my next party/get-together!
Why is it Called a Corn Dog?
Corn Dogs get their name because they are a combination of the words ‘hot dog’ and ‘cornmeal.’ Take the ‘corn’ from the cornmeal and the ‘dog’ from the hot dog, and there you have it! It feels like there should be more to it than that, but oh well.
What do you need to make these ever-so-delicious mini corn dogs? This is the comprehensive list of key ingredients to round up:
- Hot Dogs: As I mentioned above, I used cocktail wieners, but you could use regular hot dogs if you want to.
- Yellow Corn Meal: Avoid stone ground cornmeal for this recipe.
- Flour: I like to use all purpose flour for the batter.
- Baking Powder: This leavening agent will help the batter turn nice and crispy once its fried.
- Salt: I prefer to use kosher salt in this recipe.
- Milk: 1 or 2% milk works just fine. You could even use buttermilk if that’s what you have on-hand!
- Egg: To bind the batter ingredients together.
- Honey: To sweeten up the batter. Feel free to adjust if you want the batter to be more/less sweet.
- Vegetable Oil: For frying.
How to Make Mini Corn Dogs
Mini corn dogs are great as a game day/party appetizer, but they’re also great as a snack! My kids (and I!) will never say no to an after-school mini corn dog snack, and I doubt yours will either.
Regardless of when you decide to make them, here’s how you do it:
- Line a Plate with a Paper Towel: Place the cocktail wieners on the paper towel and pat them dry.
- Make the Cornmeal Batter: In a bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, whisk together the milk, egg, and honey. Add the wet ingredients into the cornmeal mixture and stir until combined.
- Heat the Oil: In a heavy bottomed pot or a Dutch Oven, heat the oil until it reaches 350°F.
- Fry the Corn Dogs: When the oil is hot, begin to work in small batches. Dip each cocktail wiener in the batter using a fork, and tap the excess off. Carefully place each wiener into the hot oil and cook until golden brown on all sides (2 – 3 minutes).
- Repeat: Using a slotted spoon, remove the corn dogs from the oil and place them on a paper-towel-lined plate to soak up excess oil. Repeat the process with the remaining cocktail wieners.
Tips for Success
Pretty simple, right? Just a few easy steps to follow, and then you’ve got a plate of fair-worthy mini corn dogs in front of you!
Here are a couple of tips that make the process even easier:
- Another Frying Technique: Instead of using a fork to dip the cocktail wieners, you can use a toothpick to dip them into the batter, frying them with the toothpick inserted.
- Check the Oil Temperature: We don’t want the oil to get much hotter than 350 degrees F, so having a thermometer on hand to check the temperature is always a good idea.
- Pat the Hot Dogs Dry: If you don’t dry off the cocktail wieners before starting, the batter will have a tough time sticking to them.
- What if the Batter Still isn’t Sticking? You may want to lightly coat your cocktail wieners in flour if the batter is not sticking to them.
- Change the Flavor! You can use different spices in the batter to change things up. Add in some smoked paprika, garlic powder, cumin, or cayenne to make things interesting!
Topping Ideas
There are so many good topping ideas for these corn dogs. You can keep it classic with ketchup and mustard, but you can also switch it up if you feel like it! Fun topping ideas include: relish, a homemade cheese sauce, ranch, mayonnaise, etc. You could even try salsa!
Serving Suggestions
Wondering what to serve with your mini corn dogs? No worries! I’ve got a few suggestions for you:
- French Fries: Roasted potatoes also work well if you’re trying to keep things relatively healthy.
- Sauces: I usually just stick to ketchup and mustard, but you can do BBQ sauce, mayonnaise-based sauces, etc.
- Vegetables: Corn on the cob works well here, as do green beans, steamed broccoli, and more.
- Other Fair Food: If you feel like keeping the oil hot for fried Oreos or fried dough, go for it!
How to Store and Reheat Mini Corn Dogs
Store any leftover mini corn dogs in an airtight in the refrigerator for up to 3 days. To reheat, place them in a preheated 375°F oven and bake for 5 minutes, or until crispy and warm. You can also reheat them in the air fryer, if you like.
Can I Freeze These?
Yes you can! Feel free to freeze your corn dogs in an airtight container for 1-2 months. Let them thaw overnight in the fridge before reheating and eating, if possible.
Description:
These hot dogs dipped in sweet cornmeal batter, otherwise known as corn dogs, are perfect for a fun appetizer or snack! Homemade Mini Corn Dogs are always a hit with kids and adults alike.
Ingredients:
- 1 (14- ounce) package Cocktail Wieners (Lit’l Smokies)
- 1/2 cup cornmeal (not stone ground)
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup milk
- 1 large egg
- 2 tablespoons honey
- 1 quart vegetable oil (for frying)
Instructions
- Line a plate with a paper towel. Place the cocktail wieners on the paper towel and pat dry. Set aside.
- In a bowl whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl whisk together the milk, egg, and honey. Add the milk mixture into the cornmeal mixture and stir until combined.
- In a heavy bottomed pot or a Dutch Oven, heat the oil until it reaches 350°F.
- When the oil is hot, working in small batches, dip each cocktail wiener in the batter using a fork tapping the excess off. (Alternatively, you can use a toothpick to dip into the batter and fry with the toothpick inserted) Carefully place each wiener into the hot oil and cook until golden brown on all sides, 2 – 3 minutes.
- Using a slotted spoon remove the corn dogs from the oil and place on a paper towel lined plate to soak up excess oil. Repeat the process with the remaining cocktail wieners.
- Serve warm.
Notes:
- Another Frying Technique: Instead of using a fork to dip the cocktail wieners, you can use a toothpick to dip them into the batter, frying them with the toothpick inserted.
- Check the Oil Temperature: We don’t want the oil to get much hotter than 350 degrees F, so having a thermometer on hand to check the temperature is always a good idea.
- Pat the Hot Dogs Dry: If you don’t dry off the cocktail wieners before starting, the batter will have a tough time sticking to them.
- What if the Batter Still isn’t Sticking? You may want to lightly coat your cocktail wieners in flour if the batter is not sticking to them.
- Storage: Store airtight in the refrigerator for up to 3 days. To reheat, place in a preheated 375°F oven for 5 minutes, or until crispy and warm. Or reheat in the air fryer.
