Mini Corn Dogs Beef Franks

The first time I made these for a Super Bowl party, my friend grabbed three off the plate before I could even set them down. Now they're the most requested snack at every gathering, disappearing faster than I can fry them.

Last summer my niece insisted on helping me dip the franks. We ended up with batter everywhere and the most uneven coating, but somehow those imperfect ones tasted the best of all.

Ingredients

• 8 beef franks: cutting them into thirds gives you the perfect two bite size without being overwhelming
• Wooden toothpicks or mini skewers: soak them for 10 minutes first if you remember, they wont char in the hot oil
• Yellow cornmeal: this creates that classic corn dog crunch and authentic flavor you remember from fairs
• All purpose flour: balances the cornmeal so the batter isnt too gritty or crumbly
• Granulated sugar: just enough to enhance the natural sweetness without making these taste like dessert
• Baking powder and baking soda: the double leavening makes the batter puff up beautifully around the franks
• Salt and black pepper: keeps the batter from being bland and cuts through the richness
• Whole milk: adds tenderness and helps the batter adhere properly during frying
• Large eggs: provides structure so your coating doesnt slip off in the oil
• Vegetable oil: neutral flavor lets the corn dog taste shine through
• Vegetable oil for frying: maintain 350°F consistently or the batter will absorb too much grease

Instructions

Prep your franks:

Pat the beef franks completely dry with paper towels, cut each into three equal pieces, and push a toothpick into the center of each piece leaving enough sticking out to hold easily.

Mix the dry ingredients:

Whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl until well combined and no lumps remain.

Combine the wet mixture:

In a separate bowl, whisk the milk, eggs, and 2 tablespoons vegetable oil until the eggs are fully incorporated and the mixture looks smooth.

Make the batter:

Pour the wet ingredients into the dry and mix gently with a spatula just until combined, some small lumps are fine and will cook out.

Set up for dipping:

Pour the thick batter into a tall narrow glass which makes coating the franks so much easier and less messy than a wide bowl.

Heat your oil:

Pour 4 cups vegetable oil into a deep pot and heat to 350°F, use a thermometer if you have one since this temperature makes all the difference.

Coat the franks:

Dip each frank piece into the batter and swirl to coat completely, lift and let excess drip off for a few seconds so the coating stays even.

Fry to golden:

Carefully lower 6 to 8 battered franks into the hot oil and fry for 2 to 3 minutes, turning once or twice, until deep golden brown and crispy.

Drain and repeat:

Remove with a slotted spoon and drain on paper towels while you fry the remaining batches, keeping the finished ones warm if possible.

Save

These became my go to contribution for potlucks after my neighbor asked for the recipe at three different events. Now I double the batch and still run out every single time.

Getting That Perfect Fry

The oil temperature is everything. Too cold and the batter absorbs grease, too hot and the outside burns before the inside cooks through. I use a clip on thermometer now after ruining my first batch by guessing.

Making Them Your Own

Sometimes I add a quarter teaspoon of smoked paprika or cayenne to the batter when we want something with a little kick. The heat sneaks up on you and pairs perfectly with the sweet corn flavor.

Serving and Storing

Set up a dipping sauce bar with ketchup, mustard, and spicy mayo so guests can customize. Leftovers, if they exist, reheat surprisingly well in a 350°F oven for about 8 minutes.

• Make a double batch because they vanish fast
• Keep finished ones warm in a 200°F oven while frying the rest
• Serve immediately while the coating is at maximum crispiness

Save

These little corn dogs have a way of making any gathering feel like a party.

Recipe FAQs

→ What is the best method to achieve a crispy coating?

Using a thick cornmeal-based batter and deep frying at 350°F ensures a golden, crispy exterior that holds well on beef franks.

→ Can I prepare these in advance?

It's best to enjoy them fresh, but leftovers can be reheated in a 350°F oven for 8–10 minutes to retain crispness.

→ What dipping sauces complement these snacks?

Ketchup, mustard, and spicy mayo are classic choices that pair well with the savory flavors of the corn dogs.

→ Are there alternative meats that work well?

Turkey or chicken franks can be substituted for a lighter option while maintaining the same cooking method.

→ How do I ensure the batter sticks properly?

Coat each piece thoroughly by dipping into the thick batter, allowing excess to drip off before frying to achieve an even crust.