Mini Corn Dogs Beef Franks

The smell of corn dogs frying immediately takes me back to summer carnivals, but making them at home turned out to be even better. I discovered this mini version during a Super Bowl party when I needed something portable that wouldn't require utensils. Now they are the first thing to disappear from the platter every time.

Last summer my niece begged me to make these for her birthday party, and I ended up frying three batches back to back. The kids stood around the stove watching each one turn golden, and the adults kept sneaking them off the cooling rack. It was chaotic, messy, and absolutely perfect.

Ingredients

• 8 beef hot dogs: Cutting them into thirds gives you that perfect two bite ratio
• 1 cup all purpose flour: Provides structure for the batter so it does not slide off while frying
• 1 cup yellow cornmeal: The signature texture and slight sweetness that makes corn dogs distinctive
• 2 tbsp granulated sugar: Just enough to balance the savory beef and create that beautiful golden crust
• 1 tsp baking powder and 1/2 tsp baking soda: Together they create lift for a light and airy batter that is not dense
• 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning that brings out the corn flavor
• 1 cup whole milk: Creates a rich, creamy batter that coats evenly
• 2 large eggs: Bind everything together while adding structure
• 2 tbsp unsalted butter melted: Adds richness and helps the batter cling to the franks
• Vegetable oil: Neutral oil with a high smoke point is essential for deep frying
• Wooden skewers: Make dipping and frying easier plus they become the handles
• Yellow mustard: The classic tangy condiment that cuts through the richness

Instructions

Prep your franks:

Dry them thoroughly with paper towels so the batter sticks, then push a skewer about three quarters of the way into each piece.

Mix the dry ingredients:

Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper in a large bowl until fully combined.

Combine the wet ingredients:

In a separate bowl, whisk the milk, eggs, and melted butter until smooth.

Make the batter:

Pour the wet mixture into the dry ingredients and stir until you have a thick, smooth batter without lumps.

Heat the oil:

Pour 2 inches of vegetable oil into a deep pot and heat it to 350°F, using a thermometer to be precise.

Set up your dipping station:

Pour the batter into a tall glass which makes coating the franks so much easier and less messy.

Coat and fry:

Dip each frank into the batter, let excess drip off briefly, then carefully lower it into the hot oil.

Cook to golden perfection:

Fry for 2 to 3 minutes, turning occasionally, until the corn dogs are evenly golden brown and crispy.

Drain and serve:

Lift them out with a slotted spoon, let them drain on paper towels, and serve them warm with plenty of mustard.

Save

These mini corn dogs have become my go to for game day, movie nights, and anytime someone needs a little comfort food. There is something about that combination of sweet cornmeal and savory beef that just makes people happy.

Getting That Perfect Golden Crust

The key to that carnival style crunch is maintaining your oil temperature. If it drops too low, the batter absorbs oil and becomes soggy. I keep a close eye on my thermometer and adjust the heat as needed to stay right at 350°F. The difference in texture is worth the extra attention.

Making Ahead For Parties

You can cut and skewer the franks hours before frying, just keep them covered in the refrigerator. The batter can also be made ahead and stored covered at room temperature for up to an hour. This setup makes it so much easier to fry fresh batches as guests arrive.

Serving Ideas That Go Beyond Mustard

Sometimes I set up a whole dipping sauce bar with options like honey mustard, spicy ketchup, or even a sriracha mayo. The mini size makes them perfect for trying different flavor combinations.

• Try sprinkling everything bagel seasoning on them right after frying for extra crunch
• A light dusting of powdered sugar creates an unexpected sweet and savory moment
• Keep fried corn dogs warm in a 200°F oven for up to 30 minutes before serving

Save

Whether it is for a party or just a Tuesday night craving, these mini corn dogs bring that fairground magic right into your kitchen. Grab some mustard and enjoy every golden, crispy bite.

Common Questions

→ What type of hot dogs work best?

Beef franks with firm texture hold well during frying, ensuring juicy and flavorful bites.

→ How to get a crispy batter coating?

Using a mixture of cornmeal and flour creates a crunchy, golden crust when fried at 350°F (175°C).

→ Can I make them spicier?

Add a pinch of cayenne pepper or smoked paprika to the batter for a mild kick of heat.

→ What’s the best oil for frying?

Vegetable oil with a high smoke point ensures even cooking and a crisp exterior.

→ How to prevent sogginess after frying?

Drain on paper towels immediately to remove excess oil and keep the coating crisp.

→ What dipping sauces complement these bites?

Yellow mustard, honey mustard, and ketchup pair excellently, adding tangy or sweet notes.