Best 9 Mini Corn Dogs Recipes

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**Mini Corn Dogs: A Delightful Treat for Any Occasion**

Mini corn dogs are a delectable and nostalgic snack that combines the flavors of savory sausage, fluffy cornbread batter, and a crispy golden-brown coating. They are a perfect finger food for parties, picnics, or a simple snack at home. These bite-sized treats are easy to make and can be customized with various dipping sauces and toppings to suit your taste. In this article, we present three delicious mini corn dog recipes that offer a range of flavors and textures. From the classic all-beef corn dogs to the unique and tangy jalapeño cheddar version, and the vegetarian-friendly sweet corn and zucchini corn dogs, there's a recipe for everyone to enjoy. So, gather your ingredients, heat the oil, and let's embark on a culinary journey to create these delightful mini corn dogs that will be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CORN DOGS



Mini Corn Dogs image

For fun flavor, try this mini corn dog snack made with cornmeal dough. Serve a tangy dipping sauce. -Geralyn Harrington, Floral Park, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 13

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter
1 tablespoon shortening
1 large egg, room temperature
3/4 cup 2% milk
24 miniature hot dogs
HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Steps:

  • In a large bowl, combine the first 4 ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms; dough will be sticky. , Turn onto a generously floured surface; knead 6-8 times or until smooth, adding additional flour as needed. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter. Fold each dough circle over a hot dog and press edges to seal. Place on greased baking sheets. , Bake at 450° until golden brown, 10-12 minutes. In an small bowl, combine the sauce ingredients. Serve with corn dogs.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 306mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 3g protein.

BAKED MINI CORN DOGS



Baked Mini Corn Dogs image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 18 mini corn dogs

Number Of Ingredients 12

1 cup reduced-fat milk
1 package active dry yeast
2 tablespoons extra-virgin olive oil, plus more for greasing
2 tablespoons packed light brown sugar
1 cup fine yellow cornmeal
1 1/4 cups all-purpose flour, plus more for dusting and kneading
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper or paprika
9 reduced-fat hot dogs, halved crosswise
1 large egg, beaten
1 tablespoon black sesame seeds (optional)

Steps:

  • Warm the milk to about 110 degrees in a saucepan; pour into a medium bowl. Sprinkle in the yeast and let soften for about 2 minutes. Stir in the olive oil, brown sugar and cornmeal with a wooden spoon. Add the flour, salt, baking soda and cayenne pepper; stir to make a sticky dough.
  • Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, 45 minutes to 1 hour. Meanwhile, insert a wooden stick or small skewer into each hot dog half, about 1 inch deep; set aside.
  • Preheat the oven to 450 degrees and lightly oil a large baking sheet. Turn the dough out onto a lightly floured surface; divide into 18 pieces. With your palms, roll each piece into a 10-inch length. Wrap each piece around a hot dog half, tucking and pressing the edges to seal; place on the baking sheet.
  • Brush the dough-wrapped dogs with the beaten egg; sprinkle with sesame seeds, if desired. Bake until golden, 15 minutes.

Nutrition Facts : Calories 265, Fat 11 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 825 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 10 grams

MINI CORN DOGS



Mini Corn Dogs image

Provided by Teri Lyn Fisher

Categories     Fry     Cocktail Party     Super Bowl     Kid-Friendly     Meat     Bacon     Poker/Game Night     Deep-Fry     Party     Small Plates

Yield Makes 24

Number Of Ingredients 17

1 quart vegetable oil, for frying
24 toothpicks or cocktail sticks
Corn Dogs
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons cayenne pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/3 cup buttermilk
1 egg
1 tablespoon honey
1 cup crumbled cooked bacon (about 9 strips)
24 cocktail wieners (such as Lit'l Smokies), or 6 hot dogs cut into 4 pieces each

Steps:

  • 1. In a medium pot, preheat oil to 365°F.
  • 2. In a mixing bowl, stir together cornmeal, flour, sugar, cayenne pepper, chili powder, salt, white pepper, baking powder, and baking soda. {Tip: If you prefer a smoother batter, pulse the cornmeal and flour together in a food processor before stirring in the remaining dry ingredients.} Stir in buttermilk, egg, and honey and gently whisk until no lumps remain. Fold in bacon.
  • 3. Skewer 1 cocktail wiener on each toothpick. Working in small batches, dip and roll wieners in batter until fully coated and then quickly and carefully drop them, toothpick and all, into the hot oil. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels.

MINI CORN DOGS



Mini Corn Dogs image

Provided by Mary Giuliani

Categories     appetizer

Time 30m

Yield Makes 24 mini corn dogs

Number Of Ingredients 11

1 cup yellow cornmeal
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup sugar
3 teaspoons baking powder
2 large eggs
1 cup milk
4 cups (1 quart) vegetable oil, for frying
One 16-ounce package cocktail-sized beef frankfurters
Cornstarch, for dusting

Steps:

  • In a medium bowl, combine cornmeal, flour, salt, pepper, sugar, and baking powder. In a separate bowl, gently whisk the eggs with the milk and stir into the dry mix.
  • Preheat the oil in a Dutch oven, deep saucepot or mini fryer to 350 degrees F.
  • Insert wooden skewers through the center of each frankfurter.
  • Dry frankfurters with a towel, then dust with cornstarch and shake off the excess. Then hold the frankfurters by the end of the skewer and dip in the batter until well coated. Let the excess batter drip off.
  • Carefully holding the end of the skewer, let the corn dogs fry for 5 seconds before letting go to prevent them sticking to the bottom of the pot. Fry until lightly browned, about 3 minutes. Drain on paper towels.

MINI CORN DOGS WITH SWEET AND SPICY PEPPER RELISH



Mini Corn Dogs with Sweet and Spicy Pepper Relish image

Provided by Sandra Lee

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup ketchup
1/4 cup pickled hot peppers, diced
1/4 cup pickled sweet peppers, diced
1 egg
1 (8.5-ounce) package corn muffin mix
2 teaspoons garlic powder
2 teaspoon onion powder
3/4 cup milk
1/2 cup all-purpose flour
1 package cocktail franks
Vegetable oil, for frying
20 (6-inch) wooden skewers

Steps:

  • In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
  • In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.
  • Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.

MINI CORN DOGS (FROM EMERIL)



Mini Corn Dogs (From Emeril) image

A great recipe from Emeril Lagasse. You will need 50 toothpicks for this recipe. Be sure and try some Recipe #280453 with these for a special dipping treat!

Provided by 2Bleu

Categories     Pork

Time 25m

Yield 50 appetizers, 15 serving(s)

Number Of Ingredients 11

1 egg, beaten
1 cup 2% low-fat milk
2 teaspoons Emeril's Original Essence, Seasoning
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1/2 cup flour
2 teaspoons sugar
salt
cayenne pepper
1 (50 count) package miniature hot dogs
1 cup yellow mustard (recommended 2bleu's Sweet Mustard Sauce for Pretzels and More!)

Steps:

  • Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
  • Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
  • Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
  • Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
  • Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.

STATE FAIR MINI CORN DOGS



State Fair Mini Corn Dogs image

After reading several other corn dog recipes on here I couldn't find one that was really what I was looking for and took what I had around the house. I went into experiment mode and this is what I came up with. They are very similar in taste to the state fair corn dogs that come in the box. I used ballpark all beef franks. My toddlers DEVOURED. I kept the recipe small, since it was an experiment.

Provided by misslissa 121

Categories     Toddler Friendly

Time 20m

Yield 12 mini corn dogs, 4 serving(s)

Number Of Ingredients 9

4 hot dogs
1/4 cup self-rise cornmeal
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon baking powder
1/3 cup milk
1 tablespoon water (may need more)
oil (for frying)

Steps:

  • Heat oil to 375F.
  • Get out 4 thawed hot dogs and lay on paper towels to dry.
  • Combine all dry ingredients and blend well.
  • Stir in Milk.
  • Add just enough water so that it sticks well to the spoon without running off.
  • Finish patting dry the hot dogs
  • I cut my hot dogs into thirds and make bite size corn dogs.
  • Take a paper sucker stick, put it into one side of the hot dog, dip it into the bowl of batter and spoon batter over to evenly coat.
  • Put it into the deep fryer, using another stick to push it off of the other
  • I suggest holding it up a little bit with the stick if you are using a deep fryer with a basket, this will allow the bottom to begin cooking before it gets caught in the basket.
  • Fry until golden brown, about 5 minutes. Let cool on paper towels to remove excess oil.
  • Prep time does not include the amount of time it takes individual deep fryers to heat up.

MINI CORN DOGS WITH GREEN CHILE MUSTARD



Mini Corn Dogs with Green Chile Mustard image

The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 9

1/2 cup yellow mustard
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
Oil for deep frying
2 pouches (6.5 oz each) Betty Crocker™ cornbread & muffin mix
1 cup club soda
1 egg
Round wooden sticks with one pointed end
1 package (16 oz) beef hot dogs (8 hot dogs), cut in half
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • In small bowl, mix mustard and chiles; set aside.
  • In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.
  • Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Mini Corn Dog, Sodium 610 mg, Sugar 5 g, TransFat 0 g

MINI CORN DOGS



Mini Corn Dogs image

In the spirit of summer fairs all over the country, I made a lightly sweetened cornmeal batter, then dunked hot dog chunks into it and deep-fried them into bronzed nuggets - in other words, bite-size corn dogs. (Feel free to fry whole hot dogs on sticks if you're going for authenticity.)

Provided by Melissa Clark

Categories     quick, appetizer

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 9

Vegetable oil, for frying
1 cup fine cornmeal
3/4 cup flour
1 tablespoon sugar
1 teaspoon kosher salt, more for seasoning
1/2 teaspoon baking powder
1 cup whole milk
1 large egg
8 hot dogs, cut into 1/2-inch pieces

Steps:

  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • In a large bowl, whisk together cornmeal, flour, sugar, 1 teaspoon salt and the baking powder. In a separate bowl, whisk together the milk and egg. Stir the wet ingredients into the dry until just combined.
  • Coat hot dogs evenly in the batter. Working in batches, fry until golden brown all over, turning if needed, about 2 minutes. Drain on paper towels. While warm, season with kosher salt.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 332 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Use fresh cornmeal. Fresh cornmeal will give your corn dogs a better flavor and texture than old cornmeal.
  • Make sure your batter is the right consistency. The batter should be thick enough to coat the hot dogs, but not so thick that it's difficult to stir.
  • Heat your oil to the right temperature. The oil should be hot enough to fry the corn dogs quickly, but not so hot that it burns them.
  • Don't overcrowd the pan. If you overcrowd the pan, the corn dogs will not cook evenly.
  • Serve the corn dogs immediately. Corn dogs are best served hot and fresh out of the fryer.

Conclusion:

Mini corn dogs are a delicious and easy-to-make snack or appetizer. They are perfect for parties, potlucks, or game day gatherings. With just a few simple ingredients, you can make these tasty treats in no time. So next time you are looking for a fun and easy snack, give mini corn dogs a try. You won't be disappointed!

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