Mini Corn Dogs Recipe

Prepare sausages

If using regular hot dogs, cut each into 4 equal pieces to make about 24 mini sausages. Pat dry with paper towel. Insert a wooden skewer or toothpick into each piece lengthwise, leaving a 1–1½ inch handle for holding.

Make batter

In a medium bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined. In a separate bowl whisk the egg, milk, and yellow mustard. Pour the wet ingredients into the dry and stir until just combined; the batter should be thick enough to cling to the sausages (similar to pancake batter but thicker). If too thin, add up to 2 tbs flour; if very thick, add 1–2 tbs milk.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer so it is at least 2 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, oil should shimmer and a small drop of batter will sizzle and float immediately.

Coat sausages

Pour the batter into a tall glass (helps with dipping). Holding the skewer, dip each sausage straight down into the batter to coat completely, letting excess drip back into the glass. For a thicker coating, roll the battered sausage in a small amount of flour before returning to the batter, then dip again.

Fry

Carefully lower 4–6 battered mini corn dogs into the hot oil without crowding. Fry until golden brown, about 2½–3½ minutes, turning once if needed. Use a slotted spoon to transfer to a wire rack set over a baking sheet or to paper towels to drain. Repeat with remaining sausages, bringing oil back to temperature between batches.

Finish

Season lightly with a pinch of salt while still hot, if desired. Keep finished corn dogs warm in a low oven (200°F / 95°C) on the wire rack while you finish frying remaining batches.

Place the kettle-style chips in a large mixing bowl. Drizzle the olive oil over the chips (optional — this helps the seasoning stick but is not necessary). Sprinkle the smoked paprika, garlic powder, onion powder, coarse salt, and black pepper over the chips. Gently toss with a large spoon or by rotating the bowl until seasoning is evenly distributed and chips are coated. Transfer to a serving bowl.

Spoon ketchup and mustard into small ramekins or a divided dish for serving alongside the mini corn dogs.