Mini Corn Dogs Beef Franks

Last summer, my teenage nephew cornered me in the kitchen claiming he'd never had a proper corn dog. I made these bite-sized versions for his birthday party, and watching three generations of my family crowded around the platter, mustard on their chins, laughing as they reached for seconds—that's when I knew some snacks are worth the effort.

I learned the hard way that room temperature franks work better than cold ones—the batter actually sticks instead of sliding off into the hot oil. My first attempt ended with bald hot dogs floating in batter blobs, which my husband still brings up whenever I suggest frying anything.

Ingredients

• Beef hot dogs: Cut into thirds gives you that perfect two-bite size without being overwhelming
• Cornmeal: Yellow cornmeal creates that classic fairground flavor and crunch you remember from childhood summers
• All-purpose flour: Provides structure so the batter doesnt fall apart during frying
• Sugar: Just enough to balance the savory beef and enhance the corns natural sweetness
• Baking powder and soda: This double-acting duo gives the batter a light puff instead of becoming dense and heavy
• Whole milk: Creates a richer tender crumb than water or low-fat alternatives
• Eggs: Bind everything together and help the batter cling to each frank piece
• Melted butter: Adds subtle flavor and helps achieve that gorgeous golden brown color
• Vegetable oil: Needs to maintain 350°F so the exterior crisps before the interior overcooks
• Wooden skewers: Soak them for 10 minutes first or theyll scorch in the hot oil
• Yellow mustard: The classic pairing that cuts through the richness and wakes up your palate

Instructions

Prep your franks:

Dry each piece thoroughly with paper towels because any moisture will make the batter slide right off. Push the skewers in about halfway and set them on a wire rack while you make the batter.

Make the dry mix:

Whisk the flour cornmeal sugar baking powder baking soda salt and pepper in a large bowl until theyre fully combined and no lumps remain.

Combine wet ingredients:

Whisk the milk eggs and melted butter in a separate bowl until the mixture is smooth and slightly thickened.

Form the batter:

Pour the wet mixture into the dry ingredients and stir until no dry pockets remain. The batter should be thick enough to coat a spoon—let it rest for 5 minutes to hydrate completely.

Heat the oil:

Pour 2 inches of oil into a deep pot and bring it to 350°F. Use a thermometer because guessing will lead to either soggy corn dogs or burned batter.

Set up for dipping:

Pour the batter into a tall glass or narrow jar. This trick changed everything for me—so much less mess than dipping into a shallow bowl.

Coat and fry:

Working in batches of four or five dip each skewered frank into the batter swirling to coat completely then carefully lower it into the hot oil. The batter will bubble furiously at first then settle down.

Get them golden:

Fry for 2 to 3 minutes turning them once or twice until theyre evenly browned and sound hollow when tapped. Listen for that sizzle—it means the crust is forming properly.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels for just 30 seconds. Serve them while theyre still hot with little bowls of mustard for dipping.

Save

My neighbor smelled the frying from her backyard and showed up with an empty Tupperware container. Now she texts me whenever she detects that distinct cornmeal aroma floating through the neighborhood air.

Getting the Crispiest Results

The oil temperature is absolutely everything here. Too cold and the batter absorbs oil turning heavy and greasy. Too hot and the outside burns before the beef heats through. I keep my thermometer clipped to the pot and adjust the heat constantly between batches.

Make-Ahead Strategy

The batter can be mixed up to two hours ahead and kept covered at room temperature. The franks should be cut and skewered just before frying to prevent them from drying out. This staggered approach lets me actually enjoy my own party instead of being stuck at the stove the entire time.

Dipping Sauce Ideas

While classic yellow mustard will always have my heart sometimes I mix honey into grainy mustard for a sweet sharp combination that guests go absolutely wild for. My daughter prefers a spicy ketchup blend with a dash of hot sauce.

• Try mixing mayonnaise with sriracha for a creamy kick
• A barbecue sauce and honey mustard combo creates a sweet smoky dip
• Ranch dressing mixed with dried dill pairs surprisingly well with the cornmeal crust

Save

There is something undeniably joyful about food on a stick especially when it reminds you of cotton candy and carnival rides. These mini corn dogs bring out the kid in everyone at the table.

Recipe FAQs

→ How do I keep the batter from falling off the franks?

Make sure the franks are patted dry before dipping. Use a thick batter and coat each piece completely, then carefully lower into hot oil to help set the coating quickly.

→ Can I use other meats besides beef franks?

Yes, turkey or chicken franks can be substituted for a lighter alternative while maintaining similar texture and flavor.

→ What oil is best for frying these mini corn dogs?

Vegetable oil is recommended due to its high smoke point and neutral flavor, ensuring a crisp and evenly cooked finish.

→ How can I add a spicy kick to the batter?

Incorporate a pinch of cayenne pepper or smoked paprika into the batter to introduce a subtle heat without overpowering the flavors.

→ What is the best way to serve these mini corn dogs?

Serve them warm with yellow mustard or your preferred dipping sauces such as honey mustard or ketchup for added tang and sweetness.

→ How should I store leftovers?

Allow the mini corn dogs to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispness.