Easy Homemade Recipe for Small Corn Dogs

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A crunchy cornbread crust and a snack-sized fit make Mini Corn Dogs the perfect family meal! Recreate delicious county flavors in just a few simple steps!

Something about summer makes me want to make it All Fair and carnival-inspired desserts. Try picklesAnd the onion rings, And the donut holes For other irresistible desserts that are perfect for bringing street food to you.

Easy recipe for small corn dogs

Minicorn dogs were a favorite in my house! It’s so fun to collect them with my kids. This is truly a recipe the whole family can join. These little corn dogs are very good, however, I won’t judge you if you keep the batch to yourself! They have the finest baked cornbread and yogurt that creates the perfect light and fluffy texture. Pair that with a delicious, juicy hot dog in the middle, and these little corn dogs become too good to resist!

My family loved having it on a summer afternoon Homemade cheese sauce for dipping. The smaller size of these corn dogs makes them perfect for taking on the go. But don’t let its small size fool you, it’s packed with flavor in every bite! If you feel extra hungry, you can also serve my classics Homemade corndog Attempt. Whether it’s a bite or a standard size, I’m sure it will become a favorite in your home!

Mini Corn Dog Ingredients

Ingredients and dough make all the difference in making the perfect corn dog. These are super easy and fun little corn dogs! Find the individual measurements for each ingredient in the recipe card below!

• canola oil: You will need enough 2 inches of oil for frying.
• Sausage: 6, normal size and thickness. It will be cut into 2-inch pieces.
• Skewers: You will need at least 12 wooden skewers. You can also use candy sticks or lollipops.
• All-purpose flour: Used to thicken dough.
• Corn Starch: Fine cornmeal works best. It adds a light, crumbly texture to your batter and will make the sulfites just as crunchy!
• salt: To enhance flavours.
• granulated sugar: It adds a sweet flavor to your mixture.
• baking powder: This will give a soft texture to the corndog.
• an egg: You will need one egg in the mixture as a binding agent.
• honey: It adds sweetness to your mix and keeps it smooth.
• milk: It makes the mixture rich and delicious. You can stir up some of my homemade butter If you do not have it on hand!
• Milk: Keeps your mixture from getting too thick.

Making the Best Small Corn Dogs

Making mini corn dogs is fun and easy! My kids love to help put the sticks on and dip them in the mixture. It’s a great family activity!

1. Prepare your own oil: Heat about 2 inches of oil in a large saucepan or Dutch oven to 350 degrees.
2. Hot dog preparation: Pat dry them with paper towels. Sit aside.
3. milk mixtureIn a large bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder. In another bowl or large liquid measuring cup, whisk the eggs, honey, yogurt, and milk together. Add wet to dry ingredients and mix well. Once submerged, the mixture will be thick but soft enough to coat the hot dog evenly.
4. Butter hot dog: Cut the hot dog into two-inch pieces. Put a skewer in the sausage. Dip in the mixture until bubbles disappear.
5. fry: Gently drop the scrambled hot dogs into the hot oil. Cook for 2-3 minutes, until golden brown on all sides. Remove it from the oil and let it dry on paper towels. Feet it right away.
6. leftovers: If you have leftover batter, it can be kept for 2-3 days in the refrigerator and used to fry more dogs. With leftovers, they can be stored in the refrigerator in an airtight container for 2-3 days or frozen.