These kid-approved Mini Corn Dogs are hand dipped in a sweet, honey flavored cornmeal batter and deep fried until golden and crispy.
Everyone loves mini corn dogs! Not only are they cute, but there is also no stick to deal with like there is in a full-size corn dog.
Mini corn dogs can be found on kid’s menus at restaurants, county fairs, carnivals, and food trucks. But now you can make fresh, delicious mini corn dogs at home!
Deep Frying Food
Before we get to the recipe, I want to talk a little about deep frying food. There are a couple of options when it comes to deep frying food at home. You can use a deep fryer or use a large heavy bottomed pot on the stovetop with a thermometer.
We decided to purchase a deep fryer to use when deep frying food. The one we picked can hold 8 cups of food and up to 12 cups of oil. You can find our exact deep fryer here. Here are some of the reasons we chose to use a deep fryer:
- Temperature: The deep fryer heats the oil and maintains the temperature. You choose the temperature you would like the oil to be and a green light comes on when it is ready.
- Thermometer: The thermometer is built into the deep fryer. There is no need for an external one unless you want to double check the temperature.
- Wire Basket: There is a wire frying basket for lowering and raising food in the fryer.
- Cover: There is a vented, removable cover with a view window.
Always keep in mind that you need to be cautious when frying food. Keep the oil at a steady temperature and always stay close by.
How To Make Mini Corn Dogs From Scratch
Put the dry ingredients in a bowl and stir to combine.
Add the buttermilk, egg, and honey. Stir until combined.
Is there a buttermilk substitute?
I rarely have buttermilk on hand either but there are a couple of ways to make your own. One option is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.
Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using it.
What are mini corn dogs made of?
Mini corn dogs are made of a hot dog coated in a cornmeal batter. The batter is made from simple ingredients you already have in your panty! It is a mixture of flour, cornmeal, baking powder, salt, buttermilk, egg, and honey.
Cut the hot dogs in half (or in thirds depending on the length of your hot dogs) and dry them well.
Coat them lightly in flour and partially insert skewers.
Heat oil in a deep fryer to 365˚F (or use a large heavy pot with a thermometer).
Dip a mini hot dog in the batter so that it is fully coated all of the way to where the skewer is inserted.
We found that partially inserting a skewer into the hot dogs, dipping them and then sliding them off of the skewer into the oil was the most effective way to hand dip the mini hot dogs while keeping the batter intact.
What should I do if my batter is too thick or too thin?
If the batter for your mini corn dogs is too thick, you can add a tiny bit more buttermilk at a time to thin it out. On the other hand, if it is too thin, you can add a little more flour at a time to the batter until it is thickened.
Holding the tip of a coated hot dog near the hot oil, use tongs to carefully slide it off of the skewer into the hot oil.
You may be able to fit several in the fryer at once. Fry each mini corn dog for 1-2 minutes, turning occasionally, until golden brown on all sides.
Can I make this mini corn dogs recipe ahead of time?
There’s nothing quite like freshly fried foods but sometimes it works better to make things ahead of time. Yes, you can make this mini corn dogs recipe ahead of time and reheat them when needed.
How should mini corn dogs be stored?
Store fully cooked and cooled mini corn dogs in an airtight container or ziptop bag in the refrigerator for 2-3 days or freezer for 1-2 months.
Can mini corn dogs be frozen?
Yes, mini corn dogs can be frozen and reheated at a later date. After frying, allow them to cool completely. Place them in an airtight freezer bag or container. Store in the freezer for 1-2 months.
How can I reheat mini corn dogs?
There are several methods you can use to reheat mini corn dogs. You can deep fry them again briefly. Or they can also be reheated in the oven, microwave, toaster oven, or air fryer.
- Refrigerated or Thawed Mini Corn Dogs: Bake at 350˚F for 10-13 minutes. Or microwave on high for 25-30 seconds.
- Frozen Mini Corn Dogs: Bake at 350˚F for 15-18 minutes. Or microwave on high for 45-50 seconds.
Want more fair foods? Try these recipes next:
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Fried Cheese Curds are so easy to make. These deep fried white cheddar cheese curds are the BEST appetizer and the perfect comfort food!
Make this easy Funnel Cake Recipe and surprise your family with fair food at home! Just add your favorite toppings to these sweet, crispy funnel cakes.
Mini Corn Dogs
- Mix together the flour, cornmeal, baking powder, and salt. Make a well in the center. Pour in the buttermilk, egg, and honey. Stir until combined. Transfer the batter to a tall glass or mason jar.
- Cut the hot dogs in half (or thirds depending on how long your hot dogs are). Dry the hot dogs well, coat them lightly in flour, and partially insert skewers.
- Heat oil in a deep fryer (or use a large heavy pot with a thermometer) to 365˚F.
- Dip a mini hot dog in the batter so that it is are fully coated all of the way to where the skewer is inserted. Use a knife to help even out the batter or remove excess, if necessary.
- Holding the tip of the coated corn dog near the hot oil, use tongs to carefully slide it off of the skewer into the hot oil. You may be able to fit several in the fryer at once. Fry each mini corn dog for 1-2 minutes, turning occasionally, until golden brown on all sides.
- Drain on a paper towel-lined plate.
- If the batter is too thick, stir in a tiny bit more buttermilk. If the batter is too thin, add a tiny bit more flour.