Mini Corn Dogs Beef Franks (Printable)

Juicy beef franks in crispy cornmeal batter, perfect for a savory snack served with tangy mustard.

# What You'll Need:

→ For the Mini Corn Dogs

01 - 8 beef hot dogs (franks), cut into thirds
02 - 1 cup all-purpose flour
03 - 1 cup yellow cornmeal
04 - 2 tablespoons granulated sugar
05 - 1 teaspoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
09 - 1 cup whole milk
10 - 2 large eggs
11 - 2 tablespoons unsalted butter, melted
12 - Vegetable oil, for frying
13 - 24 wooden skewers or toothpicks

→ For Serving

14 - Yellow mustard, as needed

# Directions:

01 - Pat the beef franks dry with paper towels. Insert a wooden skewer or toothpick into each piece, leaving enough to hold as a handle. Set aside.
02 - In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and black pepper.
03 - In a separate bowl, whisk the milk, eggs, and melted butter until well combined.
04 - Add the wet ingredients to the dry ingredients and mix until a smooth, thick batter forms.
05 - Heat 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F.
06 - Pour the batter into a tall glass or jar for easy dipping.
07 - Working in batches, dip each skewered frank piece into the batter to coat completely, then carefully place into the hot oil.
08 - Fry for 2–3 minutes, turning as needed, until golden brown and crisp.
09 - Remove with a slotted spoon and drain on a paper towel-lined plate. Serve warm with yellow mustard for dipping.

# Expert Advice:

01 -
  • The homemade batter fries up impossibly crispy and stays that way longer than anything youll buy at a fair
  • Mini means more surface area for that golden crust to crispy beef frank ratio we all secretly crave
  • These disappear faster than you can fry them so make a double batch
02 -
  • Overcrowding the pot drops the oil temperature and results in greasy soggy corn dogs every single time
  • Let the battered franks drip for a second over the glass before frying to remove excess batter that could flake off
  • These are best eaten within 15 minutes of frying but you can reheat them in a 375°F oven for 5 minutes if needed
03 -
  • Place the fried corn dogs on a wire rack over paper towels instead of directly on towels so steam can escape and the bottom stays crispy
  • Insert the skewers before cutting the hot dogs into thirds—the pieces stay intact much better than trying to push sticks into smaller sections
  • If your batter is too thick to coat evenly add milk one tablespoon at a time until it reaches the consistency of thick pancake batter

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