Mini Corn Dogs are little bites of golden, crispy goodness that are perfect for snacking or sharing. These mini versions pack all the fun of a classic fair treat with perfectly cooked sausage wrapped in a soft, sweet corn batter. They’re easy to eat and just the right size for dipping into ketchup or mustard.
I love making Mini Corn Dogs because they’re so simple, yet everyone always lights up when they see them on the plate. They remind me of fun days at the fair or casual get-togethers where finger food is the star. I usually like to serve them up fresh and warm, but they’re also great reheated for a quick snack any time.
One trick I’ve found is making sure the batter is just thick enough to hold onto the sausage without getting too heavy or soggy. I like using mini cocktail sausages because they cook fast and fit perfectly in the batter. These little corn dogs always bring a smile, and I think they’d be a hit at your next party or family night!
Key Ingredients & Substitutions for Mini Corn Dogs
Cornmeal: Yellow cornmeal gives that classic sweet corn flavor and a slightly grainy texture. You can swap for fine cornmeal if you prefer a smoother batter.
Mini Sausages: Cocktail sausages are perfect because they cook quickly and fit nicely on skewers. If you want a vegetarian option, try small veggie or soy sausages.
Milk and Egg: These help bind the batter and create a tender crumb. For dairy-free, use almond or oat milk and a flax or chia egg (1 tbsp ground seed + 3 tbsp water).
Flour: All-purpose flour helps with structure. You can substitute with gluten-free flour blends for a gluten-free version.
How Do You Get the Batter to Stick Well on Mini Sausages?
Getting the batter to cling is key to tasty mini corn dogs. Here’s what works for me:
- Lightly dust the mini sausages with flour first. This roughens the surface so the batter sticks better.
- Keep your batter thick but smooth — it should coat the sausages without dripping off.
- Use a skewer to hold the sausages and dip each one slowly, using a spoon to help cover all sides.
- Fry at a steady 350°F so the batter crisps quickly without burning.
This method keeps the coating nicely attached and the corn dogs crisp and golden every time.
Equipment You’ll Need
- Deep-fry thermometer – I recommend it because it helps keep the oil at the right temperature for crispy corn dogs.
- Deep pot or deep fryer – makes frying easier and ensures even cooking.
- Slotted spoon – helps lift out the corn dogs without excess oil.
- Mixing bowls – for whisking the batter and preparing ingredients.
- Skewers or toothpicks – used to hold the mini sausages and make dipping easier.
- Kitchen paper towels – for draining the fried corn dogs and keeping them crispy.
Flavor Variations & Add-Ins
- Cheese-filled: Add shredded cheddar or pepper jack cheese to the batter for a cheesy surprise inside.
- Spicy kick: Mix in a pinch of cayenne pepper or hot sauce to give the batter some heat.
- Veggie version: Use small pieces of cooked vegetables like corn, peppers, or jalapeños inside the sausages or batter.
- Sweet twist: Drizzle honey or maple syrup over the finished corn dogs for a touch of sweetness.
How to Make Mini Corn Dogs
Ingredients You’ll Need:
Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, plus extra for dusting
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
For the Mini Corn Dogs:
- 24 mini cocktail sausages or hot dogs
- Vegetable oil, for frying
- Wooden skewers or toothpicks
Time Needed
This recipe takes about 15 minutes for preparation and about 15 minutes to fry the mini corn dogs in batches. Altogether, you’ll be ready to serve in around 30 minutes!
Step-by-Step Instructions:
1. Prepare the Sausages:
Insert wooden skewers or toothpicks halfway into each mini sausage to make dipping and frying easier. Set them aside while you prepare the batter.
2. Make the Batter:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, and melted butter or oil until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. The batter should be thick enough to stick to the sausages — if it’s too runny, add a little more flour.
3. Heat Oil and Coat Sausages:
Fill a deep pot or fryer with about 3 inches of vegetable oil and heat it to 350°F (175°C). Lightly dust the mini sausages with flour; this helps the batter stick better. Dip each sausage into the batter, covering it completely. Use a spoon if needed to help coat fully.
4. Fry the Mini Corn Dogs:
Carefully lower the battered sausages into the hot oil in small batches, so they don’t crowd each other. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and cooked through.
5. Drain and Serve:
Remove the mini corn dogs with a slotted spoon and place them on paper towels to drain excess oil. Serve warm with ketchup, mustard, or your favorite dipping sauces. For a fun twist, add colorful sprinkles to your ketchup or on the side for dipping!
Enjoy your crispy, golden Mini Corn Dogs — perfect for snack time or parties!
Can I Use Frozen Sausages for Mini Corn Dogs?
Yes, but make sure to fully thaw them in the fridge overnight before dipping and frying. This ensures they cook evenly and helps the batter stick better.
How Can I Store Leftover Mini Corn Dogs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes to keep them crispy.
Can I Bake Mini Corn Dogs Instead of Frying?
You can bake them, but they won’t be as crispy. Preheat the oven to 400°F, place them on a greased baking sheet, and bake for 15-20 minutes or until golden, turning halfway through.
What Are Some Good Dipping Sauces for Mini Corn Dogs?
Classic ketchup and mustard are favorites, but you can also try honey mustard, barbecue sauce, cheese sauce, or even a spicy mayo for a fun twist.