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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!
- Prepare your own oil: Heat about 2 inches of oil in a large saucepan or Dutch oven to 350 degrees.
- Hot dog preparation: Pat dry them with paper towels. Sit aside.
- 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.
- Butter hot dog: Cut the hot dog into two-inch pieces. Put a skewer in the sausage. Dip in the mixture until bubbles disappear.
- 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.
- 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.
Corn dog tips and tricks
It’s really hard to go wrong with baby corn dogs, but here are some tips to make them as tasty as possible!
- Sausage: The best part about this recipe is that you can substitute hot dogs for things like breakfast sausage links! I also love using cheese-filled sausage or sausage with jalapeños or peppers to give this classic a spicy twist.
- The mixture does not stickIf the mixture doesn’t stick to the hot dog, sprinkle it lightly with flour before dipping it.
- skewer length: Popsicle sticks or skewers should be long enough to go into the hot dog halfway but allow a few inches at the bottom to easily stick to it.
- residual oil: Frying corn dogs requires quite a bit of oil, and one can be left wondering what to do with it once the cooking is done. If you’re going to throw it away, never throw it down the drain. Instead, pour it into a disposable cup, close it and throw it away. You can also reuse the oil by passing it through a strainer and then placing it in a clean container. Make sure the oil has cooled completely before moving it anywhere to avoid burns.
What to serve with small corn dogsاب
Mini corn dogs are delicious as is, but using seasonings can really enhance them! Go for classic ketchup or mustard for a dip, or for some good cheese, try what I’m dying for Homemade cheese sauce! Honey is also amazing for a dip. Tried it for the first time in a food truck and immediately fell in love with the sweetness it gave to my two corn dogs! I also like to serve these foods alongside vegetables and salads for contrast. You can even serve them Mexican Street Corn For a real food truck experience!
Small Corn Dogs Storage
Mini corn dogs are the perfect thing to keep as leftovers. Reheat them for a quick and easy meal that tastes as good as the day you prepared them! They’re great to have on hand for hungry kids and easy enough to reheat on their own.
- Refrigerator: Place the corn dogs in an airtight container for up to 3 days. You can also store the excess mixture in the refrigerator for 2-3 days.
- freezer: You can keep corn dogs in an airtight bag or container for up to 3 months in the freezer.
- Reheat: Mini corn dogs can be easily reheated in the microwave or in the pan, but my personal favorite is tossing them in the 360°F air fryer, checking them every few minutes. It keeps the outside perfectly crunchy! check out my Air Fryer Corn Dog Recipe For more tips and tricks.
Heat about 2 inches of oil in a large saucepan or Dutch oven to 350 degrees.
Prepare hot dogs by patting them dry with paper towels and inserting sticks. Sit aside.
in a large bowl, whisk Flour, cornmeal, salt, sugar, and baking powder together. 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.
Cut the hot dog into two inch pieces. stick a tooth pick in hot dogs. Dip in the mixture until bubbles disappear.
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.
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.
Calories130Calories (7%)carbohydrates24g (8%)protein4g (8%)Fat2g (3%)Saturated fat1g (5%)unsaturated fats1gMonounsaturated fat1gunsaturated fats1gcholesterol18mg (6%)sodium79mg (3%)potassium196mg (6%)the basic2g (8%)sugar6g (7%)Vitamin A64IU (1%)Vitamin C1mg (1%)Calcium77mg (8%)iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, methods of measurement, and portion sizes for each household.