These mini corn dogs are great as a snack, as an appetizer or for when you feel like bragging to your friends about how you just ate 20 corn dogs at once.
Vienna Beef recently sent me a box of goodies in the mail containing hot dogs, buns, relish, mustard, sport peppers and celery salt — basically everything you need to make Chicago style hot dogs. Also included in that box was a package of cocktail franks.
Usually my go-to when it comes to cocktail franks is throwing them in a slow cooker with barbecue sauce and grape jelly or barbecue sauce, ketchup and some brown sugar and just letting them sit for a couple hours for a nice easy appetizer. This time I decided to use them to make some corn dogs!
If you’d rather just make regular corn dogs I’ve got a recipe for those to, but it’s basically exactly the same as this one except that it uses regular hot dogs instead of cocktail franks, so rather than 30 mini corn dogs it makes 6 traditional corn dogs.
Normally when making corn dogs you need corn dog sticks or kabob sticks — which most people probably don’t just have sitting around in their kitchen — to stick in your hot dogs, but the great thing about these mini corn dogs is that you can just use toothpicks, which pretty much everyone already has. Plus, if you don’t have a deep fryer it’s a lot easier to make these in a heavy skillet on your stove since they’re so much smaller.
Or, if you’re looking for a corn dog recipe that’s a little more adventurous I also have recipes for Cheesy Corn Dogs, Pork Sirloin Corn Dogs, Chorizo Elote Corn Dogs, Mini Meatball Corn Dogs and a whole lot more! In fact, you might wanna just click here and check out all the different corn dogs recipes I’ve done over the years!
Mini Corn Dogs Recipe
Ingredients
- 2 quarts oil for frying
- 30 cocktail franks
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 egg
- 1 cup milk
Instructions
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Heat oil in deep fryer or heavy skillet to 375°F.
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In a bowl, combine cornmeal, flour, sugar, baking powder, salt and pepper. Stir in egg and milk.
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Slide each cocktail frank onto a toothpick.
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Transfer corn dog batter to a short glass and dip the cocktail franks one by one into the batter.
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Fry corn dogs for 2 minutes or until golden brown.
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Drain corn dogs on paper towels, and serve with ketchup, mustard or your preferred dipping sauce.
John Galt
February 1, 2024 at 4:30 pm (3 months ago)I made these for a party about 5 years ago. They were a big hit. I put them on toothpickes to mimic a regular conr dog.