I made Mini Corn Dogs that get devoured before the second quarter ends, slightly sweet and perfectly crunchy so you’ll actually want these on your New Year appetizer list.
I obsessed over these Mini Corn Dogs since the first bite at the park. I love how the Corn Dog Batter clings to each mini beef frank, slightly sweet and addictive.
I ruined a dinner once trying to make them for guests and ended up eating half the batch cold in the sink. But that’s the point, messy, loud, delicious.
I adore the crunch, the way yellow cornmeal gives that tiny grainy sweetness against juicy meat. And they disappear in minutes at parties.
I plan to bring them to every tailgate until someone tells me to stop. I don’t apologize.
Ingredients
- Cocktail hot dogs: they’re the meaty, juicy center everyone bites into.
- Wooden skewers: they’re the playful handles that keep fingers clean.
- Cornmeal gives the crunchy golden crust, that little corny snap.
- Flour keeps the batter stable, soft interior, holds everything together.
- Sugar adds a hint of sweetness, balances the salty hot dog.
- Baking powder puffs the batter, making it light and airy.
- Kosher salt wakes up the flavors, keeps them from tasting flat.
- Egg binds everything, gives tenderness and a little richness.
- Milk adds moisture, while buttermilk gives a slightly tangy bite.
- Vegetable oil smooths the batter and gives tender, fine crumbs.
- Neutral frying oil is the hot bath that makes them crisp.
Ingredient Quantities
- 24 cocktail hot dogs or mini beef franks
- 24-30 wooden skewers or toothpicks
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated suger
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 large egg
- 1 cup whole milk (or buttermilk for a slightly tangy bite)
- 2 tablespoons vegetable oil (for the batter)
- 3 to 4 cups neutral oil for frying (vegetable or canola)
How to Make this
1. Pat the cocktail hot dogs dry, skewer each one with a wooden skewer or toothpick leaving a short handle, and if you want the batter to stick better pop them in the freezer for 10 to 15 minutes.
2. In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1 teaspoon kosher salt until evenly combined.
3. In a separate bowl beat 1 large egg with 1 cup whole milk (or use buttermilk for a tangier bite) and 2 tablespoons vegetable oil, then pour the wet mix into the dry ingredients and stir just until combined; batter should be thick like pancake batter but coat the back of a spoon.
4. Pour 3 to 4 cups neutral oil (vegetable or canola) into a deep pot to a depth of about 2 to 3 inches and heat to 350 to 360 degrees F using a thermometer for accuracy; if you dont have a thermometer the oil should sizzle when a drop of batter hits it.
5. Transfer batter to a tall narrow container or a deep glass to make dipping easier and more even.
6. Working in small batches so the oil temp stays steady, dip each frozen or chilled skewer into the batter turning to coat completely, let excess drip off for a second.
7. Carefully lower battered mini dogs into hot oil, do not overcrowd the pot, and fry 2 to 3 minutes or until golden brown and cooked through, turning gently if needed for even color.
8. Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet or paper towels; keep finished ones in a 200 degree F oven if making a big batch so they stay warm and crisp.
9. Taste one and adjust next batch if needed: thinner batter will give less coating, colder skewered dogs help batter cling, and oil that is too hot will brown outside before heating through.
10. Serve hot with ketchup, mustard or your favorite dipping sauce and enjoy those slightly sweet, satisfying little bites.
Equipment Needed
1. Heavy deep pot (large enough for 2 to 3 inches of oil)
2. Deep-fry or instant-read thermometer (for that 350 to 360 F range)
3. Two mixing bowls (one large for dry, one for wet)
4. Whisk and a fork (whisk for batter, fork for tasting or beating the egg)
5. Tall narrow container or deep glass for easy dipping
6. Slotted spoon and/or long tongs for removing dogs from the oil
7. Wire rack set over a baking sheet (or paper towels if you gotta)
8. Wooden skewers or toothpicks (24 to 30)
FAQ
Mini Corn Dogs (Disney Parks) Recipe Substitutions and Variations
- Mini hot dogs or franks: use cocktail sausages, sliced regular hot dogs on short skewers, or even small turkey dogs if you want lower fat.
- Cornmeal: swap in fine polenta or yellow corn flour; for a lighter crumb you can do 1/2 cornmeal + 1/2 all purpose flour.
- Whole milk or buttermilk: use 1 cup regular milk + 1 tbsp lemon juice or vinegar and let sit 5 minutes for quick buttermilk; or use plain yogurt thinned with a little water.
- Vegetable oil for frying: use canola, peanut oil, or sunflower oil; if you have a deep fryer try shortening but watch temp closely.
Pro Tips
1. Chill the skewered dogs before dipping, even a quick 10 minute stint in the freezer really helps the batter stick so you get a nice even coat instead of weird bare spots. If you skip this you might end up with globs or thin patches.
2. Keep the batter thick but not lumpy. Stir just until combined, overmixing makes it gummy, undermixing leaves flour pockets. If it looks too thick add a tablespoon or two of milk, too thin add a tablespoon of flour or cornmeal. Taste one and adjust the next batch.
3. Use a tall narrow cup for dipping and a thermometer for the oil. The cup makes an even coat way easier, and oil at about 350 to 360 F cooks them through without burning. If the oil is too hot they brown outside but stay cold inside, too cool and they soak up oil and get greasy.
4. Fry in small batches and drain on a rack, not just paper towels. Small batches keep the oil temp steady, and a rack over a sheet prevents soggy bottoms. Keep finished ones in a 200 F oven if you need them warm for a crowd, but dont leave them there too long or they’ll dry out.
Mini Corn Dogs (Disney Parks) Recipe
I made Mini Corn Dogs that get devoured before the second quarter ends, slightly sweet and perfectly crunchy so you’ll actually want these on your New Year appetizer list.
24
servings
190
kcal
Equipment: 1. Heavy deep pot (large enough for 2 to 3 inches of oil)
2. Deep-fry or instant-read thermometer (for that 350 to 360 F range)
3. Two mixing bowls (one large for dry, one for wet)
4. Whisk and a fork (whisk for batter, fork for tasting or beating the egg)
5. Tall narrow container or deep glass for easy dipping
6. Slotted spoon and/or long tongs for removing dogs from the oil
7. Wire rack set over a baking sheet (or paper towels if you gotta)
8. Wooden skewers or toothpicks (24 to 30)
Ingredients
24 cocktail hot dogs or mini beef franks
24-30 wooden skewers or toothpicks
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated suger
1 tablespoon baking powder
1 teaspoon kosher salt
1 large egg
1 cup whole milk (or buttermilk for a slightly tangy bite)
2 tablespoons vegetable oil (for the batter)
3 to 4 cups neutral oil for frying (vegetable or canola)
Directions
- Pat the cocktail hot dogs dry, skewer each one with a wooden skewer or toothpick leaving a short handle, and if you want the batter to stick better pop them in the freezer for 10 to 15 minutes.
- In a large bowl whisk together 1 cup yellow cornmeal, 1 cup all purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder and 1 teaspoon kosher salt until evenly combined.
- In a separate bowl beat 1 large egg with 1 cup whole milk (or use buttermilk for a tangier bite) and 2 tablespoons vegetable oil, then pour the wet mix into the dry ingredients and stir just until combined; batter should be thick like pancake batter but coat the back of a spoon.
- Pour 3 to 4 cups neutral oil (vegetable or canola) into a deep pot to a depth of about 2 to 3 inches and heat to 350 to 360 degrees F using a thermometer for accuracy; if you dont have a thermometer the oil should sizzle when a drop of batter hits it.
- Transfer batter to a tall narrow container or a deep glass to make dipping easier and more even.
- Working in small batches so the oil temp stays steady, dip each frozen or chilled skewer into the batter turning to coat completely, let excess drip off for a second.
- Carefully lower battered mini dogs into hot oil, do not overcrowd the pot, and fry 2 to 3 minutes or until golden brown and cooked through, turning gently if needed for even color.
- Remove with a slotted spoon or tongs and drain on a wire rack set over a baking sheet or paper towels; keep finished ones in a 200 degree F oven if making a big batch so they stay warm and crisp.
- Taste one and adjust next batch if needed: thinner batter will give less coating, colder skewered dogs help batter cling, and oil that is too hot will brown outside before heating through.
- Serve hot with ketchup, mustard or your favorite dipping sauce and enjoy those slightly sweet, satisfying little bites.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 45g
- Total number of serves: 24
- Calories: 190kcal
- Fat: 12g
- Saturated Fat: 4g
- Trans Fat: 0.5g
- Polyunsaturated: 2g
- Monounsaturated: 5.5g
- Cholesterol: 30mg
- Sodium: 430mg
- Potassium: 120mg
- Carbohydrates: 12g
- Fiber: 0.7g
- Sugar: 2g
- Protein: 6g
- Vitamin A: 150IU
- Vitamin C: 0.2mg
- Calcium: 40mg
- Iron: 1mg
