Homemade Mini Corn Dogs

Do you have a favorite fair food? It’s hard to beat a great corn dog, except maybe with a funnel cake.

While it’s easy to pick up a box of frozen corn dogs from the grocery store, I really like to make them myself, so I can make them exactly how I like them!

This recipe is for mini corn dogs, but is easily switched up if you would rather have full-size.

I’ve also included an easy recipe for a chipotle ketchup dipping sauce that we just love! Obviously you can use any sauce you’d like though.

What do I need to make this recipe?

• Ketchup – we like to use Heinz, but use your favorite brand.
• Chipotle peppers – these are found in the aisle with the diced green chiles, in a can that’s labeled chipotle peppers in adobo sauce. You’ll use some peppers and some of the sauce.
• Brown sugar – I use light brown sugar, but dark will also work.
• Hot dogs – I like to use the original variety of hot dogs, but turkey or beef will work well too.
• Cornmeal – I like to use yellow cornmeal.
• Flour – just plain all-purpose flour.
• Granulated sugar – this adds a small amount of sweetness to balance all the savory flavors.
• Baking powder – this leavening agent adds lightness to the batter.
• Salt – I use kosher salt, so if you use other types, you might want to use a bit less.
• Egg – this recipe was tested using a large egg.
• Milk – I use whole milk because that’s what we have on hand. I believe other types will work, but I’m not sure as I haven’t tested it.
• Oil – this is to fry the corn dogs in, so I like to use peanut oil, but vegetable oil is a good substitute.
• Skewers – you can buy small ones, or break the longer ones in half.

How to make homemade mini corn dogs:

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Prepare. Slice the hot dogs in half so you have two equal sized pieces. Start to heat the oil over MED heat until it gets to 350°F.
2. Add sticks.
3. Combine dry ingredients. I like to whisk them together so they mix well.
4. Add wet ingredients. This is the egg and milk.
5. Whisk. You want the batter to be well combined.
6. Transfer. Transferring the batter to a tall drinking glass makes it easy to batter the hot dogs.
7. Batter. Dip the hot dog into the batter, swirling to coat. Let the excess drip off.
8. Fry. This doesn’t take long, but will have to be done in batches.

Variations of this recipe

• Hot dogs – feel free to use your favorite brand and type of hot dog for this recipe. I like to use original hot dogs, but beef or turkey will work as well.
• Full-size – if you’d prefer to have full-size corn dogs, I would double the batter amount and add a few extra minutes to the frying time.
• Honey – honey corn dogs are a great spin on a classic, so if you’d like to add some honey to the batter, please feel free! I would add about 2 Tbsp and go from there.
• Dipping sauce options – I’ve shared my favorite chipotle ketchup, but any dipping sauce you’d like will work! A spicy/sweet mustard is another favorite of mine.

Making corn dogs ahead of time

I think these taste best when made fresh, but if you’re interested in making the chipotle ketchup ahead of time, that works very well!

Making the sauce ahead allows the flavors to really meld together.

Storage

Leftover corn dogs should be refrigerated in an airtight container and enjoyed within 3 days.

To reheat, I recommend baking at 350°F for 10-15 minutes or until hot and crispy.

I don’t recommend the microwave, as it will make them soggy.

Freezing

For longer storage, add the cooled corndogs to a baking sheet in a single layer and freeze for about an hour, or until solid.

Transfer to a freezer-safe container, and freeze for about 3 minutes.

To reheat, follow the reheating recommendations above, adding a few minutes since the corn dogs are frozen.