Homemade Mini Corndogs

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Plate of homemade mini corndogs served with dipping sauce
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Why Make This Recipe

Homemade Mini Corndogs are a fun and tasty treat that both kids and adults enjoy. They are perfect for parties, game days, or as a simple snack. Making them at home allows you to use fresh ingredients and customize them just the way you like. Plus, frying them to a golden crisp adds a satisfying crunch that is hard to resist.

How to Make Homemade Mini Corndogs

Ingredients:

  • 14 oz. cocktail wieners (~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 inside 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 until combined. 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 is heating, dip the wieners in the batter, letting any excess batter drip off.
  7. Carefully place them in the hot oil. Make sure not to overcrowd the pot. Fry for 1-2 minutes until golden.
  8. Remove from oil and place on a paper towel-lined plate to drain excess oil.
  9. Continue frying in batches until all corn dogs are cooked. Adjust the oil temperature as needed.
  10. Serve with ketchup and mustard for dipping.

How to Serve Homemade Mini Corndogs

Serve your Mini Corndogs hot with a side of ketchup and mustard. You can also add other dipping sauces like barbecue sauce or ranch for extra flavor. They are great for turning any meal into an exciting experience!

How to Store Homemade Mini Corndogs

If you have leftovers, let them cool completely and place them in an airtight container. Store in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F until warm and crispy again.

Tips to Make Homemade Mini Corndogs

  • Make sure the oil is hot enough before frying to get a crispy texture.
  • Use different types of cheese or add spices to the batter for unique flavors.
  • You can also bake them in the oven if you prefer a healthier version. Just ensure they are coated enough for a crispy outside.

Variation

You can substitute the cocktail wieners with other types of sausages or even veggie dogs for a vegetarian option. Try adding jalapeños to the batter for a spicy kick!

FAQs

Can I make Mini Corndogs ahead of time?
Yes! You can prepare the wieners and cheese ahead of time, then dip and fry them when you’re ready to serve.

What oil is best for frying Mini Corndogs?
Vegetable oil or canola oil works best because they have a high smoke point and are flavor neutral.

Can I freeze Mini Corndogs?
Yes! You can freeze them after frying. Cool them, then freeze in a single layer. Once frozen, transfer them to an airtight container. Reheat in the oven to restore their crispiness.

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Homemade Mini Corndogs

Homemade Mini Corndogs

Print Recipe

Delicious homemade mini corndogs, perfect for parties or a fun snack. Crispy on the outside with cheesy wieners inside!

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 14 oz. cocktail wieners (~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

Instructions

  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 inside 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 until combined. 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 is heating, dip the wieners in the batter, letting any excess batter drip off.
  7. Carefully place them in the hot oil. Make sure not to overcrowd the pot. Fry for 1-2 minutes until golden.
  8. Remove from oil and place on a paper towel-lined plate to drain excess oil.
  9. Continue frying in batches until all corn dogs are cooked. Adjust the oil temperature as needed.
  10. Serve with ketchup and mustard for dipping.

Notes

If you have leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 3 days.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 10g
  • Cholesterol: 50mg

Keywords: mini corndogs, homemade corndogs, party snacks

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