• Hot dogs: The star of the show! The beauty of homemade corn dogs is that you can truly choose your favorite brand or type of hot dog. Whether you prefer all-beef, pork, chicken, or even a vegetarian variety, any will work wonderfully. For mini corn dogs, we halve standard hot dogs, but cocktail weenies are also an excellent option if you want truly bite-sized treats without the extra cutting.
• Yellow cornmeal: This is the key ingredient that gives corn dogs their signature texture, vibrant golden color, and distinct, slightly sweet flavor. Don’t substitute with corn flour, as the texture will be different.
• All-purpose flour: Working in conjunction with the cornmeal, all-purpose flour helps create a stable batter, providing structure and ensuring a consistent coating that adheres well to the hot dogs.
• Sugar: Just a hint of sugar in the batter is crucial. It adds a subtle sweetness that balances the savory hot dog and enhances the classic corn dog flavor, contributing to that irresistible golden-brown crust during frying.
• Baking powder: This leavening agent is essential for a light, airy, and fluffy coating. It creates small air pockets in the batter, resulting in that delightful puffy texture when fried.
• Egg: The egg acts as a binder, helping to emulsify the batter ingredients and ensuring the cornmeal coating adheres smoothly and evenly to the hot dogs, preventing it from sliding off during frying.
• Milk: I personally prefer using whole milk for a richer batter, but 2% milk or even non-dairy alternatives like almond or soy milk will work perfectly fine. The milk contributes to the batter’s consistency and moisture.
• Vegetable oil: A neutral-flavored oil with a high smoke point is essential for deep-frying. Vegetable oil is a great choice, allowing the true flavors of the corn dog to shine through without imparting unwanted tastes. Canola oil or peanut oil are also good alternatives.

Beyond these core ingredients, you’ll also need some practical tools to ensure a smooth cooking process. These include lollipop sticks (or sturdy wooden skewers) for easy handling and frying, and a reliable deep-fry thermometer. A thermometer is absolutely vital for maintaining the correct oil temperature, which is the secret to perfectly crispy, non-greasy corn dogs.

See the recipe card at the end of this article for full information on precise ingredients and quantities.

Growing up, the anticipation of state fair corn dogs was a highlight of summer. But why wait for the fair when you can recreate that irresistible taste at home any day of the week? This easy recipe makes homemade corn dogs a reality, bringing joy and deliciousness to your kitchen with minimal effort.

1. Prep the hot dogs. Begin by taking your chosen hot dogs and cutting each one in half crosswise. This creates the perfect mini size for our corn dogs. Next, carefully insert a lollipop stick (or a wooden skewer cut to size) into the cutoff end of each hot dog piece, leaving about 2-3 inches of the stick exposed to use as a handle. This step is crucial for easy dipping and frying. Once the sticks are in place, thoroughly dry off the hot dogs with paper towels. This seemingly small step is vital, as any moisture on the hot dogs will prevent the batter from adhering properly.
2. Make the batter. In a large mixing bowl, combine all your dry ingredients: the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk them together thoroughly to ensure they are well combined and evenly distributed. In a separate liquid measuring cup, whisk together the wet ingredients: the egg and milk. Once both mixtures are prepared, pour the wet ingredients into the dry ingredients. Using a spoon or spatula, stir the mixture until it’s just combined. Avoid overmixing, as this can develop the gluten in the flour and lead to a tough batter. A few lumps are perfectly fine and even desirable for a tender coating.

3. Heat the oil. For optimal frying, use a large, heavy-bottomed pot or Dutch oven and add about 4 inches of vegetable oil. Attach a deep-fry thermometer to the side of the pot, ensuring the tip is submerged but not touching the bottom. Heat the oil over medium-high heat until the thermometer registers a steady 350°F (175°C). Maintaining this precise temperature is key to achieving crispy corn dogs without them becoming greasy or burning. While the oil heats, prepare a landing spot for your fried treats: line a plate or a baking sheet with several layers of paper towels, or set up a wire rack over a baking sheet to allow excess oil to drain.
4. Coat the hot dogs. To make dipping easier and ensure a uniform coating, it’s often helpful to pour the prepared cornmeal batter into a tall, narrow glass or mug. This allows you to fully submerge the hot dog in the batter without making a mess. Take each prepped hot dog on its stick and dip it into the batter, rotating it gently to ensure it’s completely coated from end to end. Lift the hot dog out and lightly shake off any excess batter back into the glass. The coating should be even but not overly thick.
5. Fry the mini corn dogs. With the oil at the correct temperature (350°F / 175°C), carefully lower the battered hot dogs into the hot oil, holding onto the stick. Do this in small batches, frying only a few at a time to avoid overcrowding the pot. Overcrowding will significantly drop the oil temperature, leading to soggy, pale, and greasy corn dogs. Fry each batch until the corn dogs are beautifully golden brown and crispy, which typically takes about 2-3 minutes. Use a slotted spoon or tongs to remove the fried corn dogs from the oil. Immediately transfer them to your prepared paper towel-lined plate or wire rack to drain any excess oil. Repeat the coating and frying process with the remaining hot dogs, making sure the oil returns to 350°F between each batch.

6. Serve immediately with your favorite dipping sauces for the ultimate snack experience! Classic choices include ketchup (try a gourmet version or even spicy ketchup for a kick), various mustards (yellow, Dijon, or a sweet and tangy honey mustard), or even a creamy ranch dressing. For those feeling adventurous, a cheese sauce, barbecue sauce, or a simple hot sauce can also make fantastic accompaniments.

To truly complete your DIY state fair feast, consider pairing these delightful mini corn dogs with other carnival-inspired sides. A batch of perfectly crisp French fries or some golden-brown crispy beer-battered onion rings would be absolutely perfect. And don’t forget a refreshing lemonade to wash it all down!

Achieving perfectly crispy, delicious mini corn dogs is easy with these expert tips:

• Always Pat Hot Dogs Dry: This step cannot be overstated. Before you even think about dipping the hot dogs in the batter, ensure they are thoroughly patted dry with paper towels. Any moisture on the surface of the hot dog will create a barrier, causing the batter to slide right off instead of clinging uniformly. A dry hot dog ensures a beautifully even and thick coating.
• Use a Tall Glass for Dipping: For the easiest and most effective coating, pour your cornmeal batter into a tall, narrow glass or a measuring cup. This setup allows you to fully submerge the hot dog (including the stick base) in the batter with minimal mess and ensures a complete, even coat, which is much harder to achieve in a wide, shallow bowl.
• Lollipop Sticks Are Fry-Friendly: Don’t worry about the sticks! Standard lollipop sticks or wooden skewers are safe to fry. You can confidently lower the corn dogs into the hot oil while holding the stick, allowing for better control and even cooking. Just be gentle as you place them in the oil.
• Thermometer is Your Best Friend: A deep-fry thermometer is non-negotiable for perfectly cooked corn dogs. It ensures your oil is consistently at the correct temperature (350°F / 175°C). If the oil is too cool, the corn dogs will absorb too much oil and become greasy and soggy. If it’s too hot, the outside will burn before the inside cooks, or the batter will cook too quickly and be dense.
• Rotate for Even Cooking: While frying, gently rotate the corn dogs occasionally using tongs or the stick itself. This helps ensure that all sides of the corn dog are exposed to the hot oil equally, resulting in an even golden-brown color and consistent crispness all around.
• Fry in Small Batches: Resist the urge to overcrowd your pot. Frying too many corn dogs at once will drastically lower the oil temperature, leading to all the problems mentioned above: greasy, soggy, and unevenly cooked results. Fry in batches of 3-4, depending on the size of your pot, giving each corn dog ample space to cook properly.
• Reheat Oil Between Batches: After removing a batch of corn dogs, always allow the oil temperature to return to 350°F (175°C) before adding the next batch. This usually takes a minute or two. This patience ensures consistent quality for every single corn dog you fry.
• Make Mini Corn Dog Nuggets: If you prefer a fork-friendly snack or want to skip the sticks, you can easily transform these into corn dog nuggets. Simply cut your hot dogs into smaller, bite-sized pieces (about 1-inch chunks) and ditch the skewers. Use a fork or tongs to carefully lower the battered nuggets into the hot oil. Be extra cautious when placing them and removing them, as they will be smaller and more prone to splashing.
• Consider a Flour Dredge: For an extra layer of batter adherence, especially if your hot dogs are particularly slick, you can lightly dredge the dry hot dogs in a small amount of all-purpose flour before dipping them in the cornmeal batter. Shake off any excess flour before dipping.

Storing Leftovers: Keeping Your Mini Corn Dogs Fresh

One of the great advantages of these homemade mini corn dogs is how well they store, allowing you to enjoy them days after preparing them. If you find yourself with delicious leftovers, ensure they are cooled completely to room temperature before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. This proper storage method will help maintain their flavor and prevent them from drying out.

When it comes to reheating, you want to bring back that delightful crispiness. The best methods involve dry heat. To reheat in an oven, preheat it to 350°F (175°C), then place the corn dogs on a baking sheet in a single layer. Warm them for about 5-7 minutes, or until they are heated through and the coating has regained its satisfying crispness. Alternatively, an air fryer works wonders for reheating! Use the same temperature, 350°F (175°C), and air fry for approximately 5 minutes, checking midway, until hot and crispy.

It’s generally recommended to avoid using the microwave for reheating corn dogs. While quick, a microwave heats food by steaming it, which will inevitably make the corn dog coating soggy and diminish its desired crunchy texture. Stick to the oven or air fryer for the best results!

Looking to build your stash of convenient freezer snacks for quick meals or unexpected cravings? These homemade mini corn dogs are perfectly suited for freezing, allowing you to enjoy a taste of the fair anytime. Once you’ve fried a batch, allow them to cool completely to room temperature. For best results and to prevent them from sticking together in the freezer bag, I highly recommend flash-freezing them. To do this, arrange the cooled corn dogs in a single layer on a baking sheet. Place the baking sheet in the freezer for 1-2 hours, or until the corn dogs are solid. Once frozen solid, transfer them to a heavy-duty, sealable plastic freezer bag or an airtight freezer-safe container. Properly stored, these fried corn dogs can be kept in the freezer for up to 2 months.

To reheat frozen mini corn dogs and bring them back to their crispy glory, you have a couple of excellent options. You don’t even need to thaw them first! For oven reheating, preheat your oven to 375°F (190°C). Place the frozen corn dogs on a baking sheet and bake for 15-20 minutes, or until they are heated through and the coating is deliciously crispy once again. If you have an air fryer, it’s an even quicker method! Air fry them at 350°F (175°C) for 8-10 minutes, checking periodically and shaking the basket halfway through to ensure even heating and crisping. Avoid the microwave for reheating frozen corn dogs, as it will result in a soft, soggy exterior.