Why Make This Recipe

Homemade Mini Corn Dogs are a fun and delicious snack that everyone loves! They are perfect for parties, movie nights, or just a casual treat. Making them at home means you can enjoy them fresh and customize them to your taste. Plus, who can resist the combination of juicy wieners and melty cheddar cheese wrapped in a crispy cornmeal batter?

How to Make Homemade Mini Corn Dogs

Ingredients

• 14 oz. cocktail wieners (about 25 wieners)
• 4 oz. cheddar cheese
• 1 cup all-purpose flour
• 1 cup medium grind yellow cornmeal
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk (any kind)
• Oil for frying
• Toothpicks

Directions

1. Cut each wiener in half lengthwise without cutting all the way through. Set aside.
2. Cut the cheddar cheese into thick slices, about ½ inch long and ⅛ inch thick.
3. Place a piece of cheese into each wiener and secure it with a toothpick. Set aside.
4. In a large bowl, mix the flour, cornmeal, baking powder, sugar, salt, eggs, and milk. Combine everything and set aside.
5. Heat about 2 inches of oil in a deep pot over medium heat until it reaches 325-350℉.
6. While the oil heats, dip the wieners in the batter, letting any extra batter drip off.
7. Carefully place them in the oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until golden brown.
8. Remove the corn dogs from the oil and let them drain on a paper towel-lined plate.
9. Continue frying in batches until all the corn dogs are cooked. Adjust the oil temperature as needed.
10. Serve hot with ketchup and mustard.

How to Serve Homemade Mini Corn Dogs

Homemade Mini Corn Dogs are best served hot. Arrange them on a platter and provide ketchup and mustard for dipping. You can even add other dipping sauces like ranch or barbecue for extra flavor!

How to Store Homemade Mini Corn Dogs

If you have any leftovers, let the corn dogs cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you want to eat them again, reheat them in the oven or an air fryer to make them crispy again.

Tips to Make Homemade Mini Corn Dogs

• Make sure the oil is hot enough before frying; this helps them cook evenly and get crispy.
• If the batter is too thick, add a little more milk to reach the desired consistency.
• For a crunchier texture, you can add breadcrumbs to the batter or coat the wieners in breadcrumbs before frying.

Variation

For a twist on the classic recipe, try using different types of cheese, like pepper jack for a spicy kick, or mix in some chopped herbs for extra flavor. You can also use sausages or even veggies for a vegetarian version!

FAQs

1. Can I freeze Homemade Mini Corn Dogs?
Yes, you can freeze them! Just make sure they are completely cooled and stored in an airtight container. They can be frozen for up to a month.

2. How do I know when the oil is hot enough?
You can test the oil by dropping a small amount of batter into it. If it bubbles and rises to the surface, the oil is ready for frying.

3. What can I serve with Homemade Mini Corn Dogs?
Besides ketchup and mustard, you can serve them with ranch dressing, aioli, or even some spicy hot sauce for a fun kick!

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Mini Corn Dogs

Homemade Mini Corn Dogs are a fun and delicious snack perfect for parties or casual treats, combining juicy wieners with melty cheese in a crispy cornmeal batter.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 25 pieces

Calories 150 kcal

Ingredients

  

Main Ingredients

• 14 oz. cocktail wieners (about 25 wieners)
• 4 oz. cheddar cheese cut into thick slices
• 1 cup all-purpose flour
• 1 cup medium grind yellow cornmeal
• 1 tablespoon baking powder
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk (any kind)
• to taste Oil for frying
• pieces Toothpicks for securing cheese in wieners

Instructions

 

Preparation

• Cut each wiener in half lengthwise without cutting all the way through. Set aside.
• Cut the cheddar cheese into thick slices, about ½ inch long and ⅛ inch thick.
• Place a piece of cheese into each wiener and secure it with a toothpick. Set aside.
• In a large bowl, mix the flour, cornmeal, baking powder, sugar, salt, eggs, and milk. Combine everything and set aside.

Cooking

• Heat about 2 inches of oil in a deep pot over medium heat until it reaches 325-350℉.
• While the oil heats, dip the wieners in the batter, letting any extra batter drip off.
• Carefully place them in the oil, making sure not to overcrowd the pot. Fry for 1-2 minutes until golden brown.
• Remove the corn dogs from the oil and let them drain on a paper towel-lined plate.
• Continue frying in batches until all the corn dogs are cooked. Adjust the oil temperature as needed.

Serving

• Serve hot with ketchup and mustard.

Notes

Make sure the oil is hot enough before frying; this helps them cook evenly and get crispy. If the batter is too thick, add a little more milk to reach the desired consistency. For a crunchier texture, you can add breadcrumbs to the batter or coat the wieners in breadcrumbs before frying.

Keyword Cheddar Cheese, Fried Snack, Homemade Corn Dogs, Mini Corn Dogs, Party Snack