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Homemade Mini Corn Dogs

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  • 1 package of hot dogs each hot dog cut in half
  • ½ cup fresh yellow cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 large egg
  • ½ cup whole milk
  • food safe skewers
  • Oil for deep frying and large pot or deep fryer.


  • After cutting hot dogs in half place them on a plate lined with paper towels and dab the hot dogs until they are dry. This will allow the batter to adhere to the hot dogs better.
  • Mix together the cornmeal, flour, sugar, baking powder, and salt.
  • Whisk together the egg and milk.
  • Pour the wet ingredients into the dry ingredients and stir until combined.
  • Pour batter into a tall glass. This will make it easier to coat the hot dogs in the batter.
  • Add skewers to the bottom of each hot dog and dip in the batter.
  • If using a deep fryer, start heating it up about 15 minutes before you will be adding your hot dogs. If using a pot add 4 inches of oil and heat oil (use a deep fry thermometer to monitor the temperature) until the temperature reaches 360 degrees.
  • After dipping each hot dog into the batter, gently shake off any excess and lower into the hot oil. Fry until golden brown and crispy, about 3 minutes. Remove from oil and place on a paper towel lined paper plate.
  • Serve immediately and enjoy!

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Author: Mary Beth