Mini Corn Dogs

Now I was definitely a bit skeptical at the complicated mess involved in the making of a corn dog but boy, was I wrong. This is honestly one of the easiest things to make! All you need is a simple homemade cornbread batter and hot dogs on a stick. That’s it! Throw them in a hot pot of oil for 1-2 minutes and they’ll magically puff up into the perfect, most fluffy corn dog.

I immediately had 12 of these as soon as they hit the plate, leaving me to skip dinner. But hey, every bite was so worth it. Even Butters seemed to think so as he patiently stood by my side the entire time I was making this.

A quick-fix cornmeal batter coats the halved hot dogs, which are the perfect size for snacking or for packing in lunch boxes. For us, we get cocktails hotdog to save the time of preparing. When deep-frying it makes sure the oil is not too hot as your hotdog will get brunt in seconds. Turn off your fire and cool down your oil for a few minutes if you are frying in big batches as the temperature of the oil will keep on the increase.

While I bet that there won’t be leftovers thus we always make more to freeze it. You can keep it in the freezer for up to a month. Heat it in the oven without un-freezing it. We heat it for 10 minutes at 270C.

Craving more? If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @leplaincanvas on Instagram! I’d love to see what you come up with. Keep the oil boiling and find more inspiration with additional deep-fried recipes.

xoxo, Joe

Mini Corn Dogs

The easiest corn dogs you will ever make! Perfect as an after-school snack, game-day appetizer or even a quick dinner!


  • Vegetable oil, for frying

  • 1/4 cup cornstarch

  • 1 (16-ounce) package beef hot dogs, each cut crosswise into 3 pieces

  • 1 1/2 cups self-rising cornmeal mix

  • 1/2 cup all-purpose flour

  • 3 tablespoons sugar

  • 1 1/4 cups buttermilk


  • In a large Dutch oven, pour the vegetable oil to a depth of 4 inches. Heat the oil to 350 degrees F.
  • Place the cornstarch in a small bowl. Place 1 hot dog piece on the end of each skewer. Dredge the hot dogs in cornstarch, gently tapping off the excess.
  • In a large bowl, combine the cornmeal mix, flour, and sugar. Add the buttermilk, whisking until smooth.
  • Holding the ends of the skewers, dip the hot dogs into the cornmeal batter to completely cover the hot dog. Holding the ends of the skewers, carefully place the battered hot dogs into the hot oil. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat procedure with remaining skewered hotdogs and cornmeal batter.

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