Mini Corn Dogs Recipe

Prepare hot dogs

If using full-size hot dogs, cut each into thirds to make 8 (or use 8 cocktail hot dogs). Insert a wooden skewer or toothpick about halfway into each piece so it forms a handle; leave enough skewer exposed to hold while frying.

Make batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt until combined. In a separate bowl, beat 1 large egg with 1 cup milk and 2 tablespoons vegetable oil. Pour wet into dry and stir until smooth and thick enough to coat the hot dog (batter should be pancake-batter thick; if too thin, add up to 2 tablespoons flour).

Heat oil

Pour about 3 to 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to reach about 2 inches depth. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter in: it should sizzle and brown in about 30–45 seconds.

Batter the dogs

Pour the batter into a tall glass (this makes dipping easier). Pat excess moisture off the skewered hot dogs with paper towel. Holding the skewer, dip each hot dog into the batter, rotating to coat completely. Let excess drip back into the glass.

Fry

Carefully lower 2–3 battered corn dogs into the hot oil (do not overcrowd). Fry, turning occasionally, until golden brown all over, about 2.5–3.5 minutes. Use a slotted spoon or tongs to transfer to a wire rack or paper towel-lined plate to drain. Repeat with remaining corn dogs. Keep fries warm if frying at same time.

Finish

Let corn dogs rest 1–2 minutes before serving so batter sets on the stick. Serve hot with ketchup and yellow mustard.

Prepare potatoes

Wash and peel (optional) 2 russet potatoes. Cut into 1/4- to 1/2-inch sticks for classic fries. Soak cut potatoes in cold water for at least 20 minutes (or up to 1 hour) to remove excess starch; this helps them crisp.

Dry and season

Drain the potatoes and pat very dry with clean kitchen towels or paper towels. In a bowl, toss the dry potato sticks with a little oil (about 1–2 tablespoons) if roasting, or leave un-oiled if deep-frying. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika (optional).

Cooking method - Deep Fry

If deep-frying fries: heat oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain. Increase oil temperature to 375°F (190°C) and fry again in batches until golden and crisp, about 1–2 minutes. Drain on paper towels and toss with a pinch more salt. Serve immediately alongside the corn dogs.

Cooking method - Oven Roast (alternative)

If roasting: preheat oven to 425°F (220°C). Spread potato sticks in a single layer on a baking sheet lined with parchment. Roast 20–25 minutes, turning halfway through, until golden and crisp. Finish with additional salt to taste.

Plate 8 mini corn dogs with a generous portion of fries. Provide ketchup and yellow mustard for dipping. Estimated serving is for 2–3 people as a snack or 1–2 people as a meal.