The fun doesn’t end here! Since these little Corn Dogs are so easy to make, why not play around with them some more? Try some of these fun twists:
Chop up some jalapeños right in the batter for a spicy kick!
Wrap your little hot dog in some American Cheese before dipping it in the batter and frying.
Add some curry powder to your batter and garam masala to your ketchup for a curry kick!
Get creative with your hot dog base, feel free to substitute your favorite sausage or smokey in its place.
The Calgary Stampede features a hot dog stuffed in a hollowed out pickle dipped in batter and fried, this is a delicious treat that I encourage you to try!
Easy Mini Corn Dog Dinner Recipe
No time to cook dinner? Fret not! These wickedly delicious (and seriously cute) mini corn dog bites are a perfect quick meal to throw together that the whole family will happily devour. First time I whipped up a batch, I was actually surprised how much I liked them considering I dont love hot dogs.
But these are a little sweet, a little salty, and just the right size to pop in your mouth. The kids loved them, they were super simple to make, and they were a fun venture from our normal lunch or dinner.
We have a fall party most years, and this is such a great dish to add to the menu this time of year. Theyll go perfectly with a hot bowl of chili and some homemade root beer.
Why You Should Make These Corn Dogs
Easy to make with just a few ingredients needed.
Kid friendly! Kids will love these little treats.
Egg free! Perfect batter that’s egg free!
Freezer friendly! Make a couple batches, enjoy some and freeze the rest!
Hot dogs – Cut in half, feel free to use any hot dog you’d like. You can even make this dish vegetarian with a little faux dog!
Sticks – Not really an ingredient, but a must for making corn dogs. Lollipop sticks, we need something that can handle being so close to hot oil. Wooden skewers will also work if that’s what you have on hand.
Vegetable oil – We’re looking for something neutral tasting that holds up well to high heat, such as Canola oil or peanut oil.
Dry ingredients – Cornmeal, all purpose flour, baking powder, sugar. You can use gluten free flour and cornmeal as long as you use ¼ teaspoon xanthan gum to bind.
Wet ingredients – Milk, feel free to use any kind of milk you’d like. Even buttermilk, half and half or lactose free milk will work.
Seasoning – Salt and pepper.
Prepare the oil. In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350°F.
Get the hot dogs ready. Stick each half hot dog onto the lollipop sticks. You can use wooden skewers as well.
Prepare the corn dogs. In a bowl, combine all the batter ingredients and whisk. I found it easier to pour the batter in a long glass. Dip each hot dog into the cornmeal batter to completely cover the hot dog.
Fry the corn dogs. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup and mustard.
