Mini Corn Dogs Beef Franks

The smell of frying cornbread brings me straight back to summer county fairs, but making these mini corn dogs at home somehow feels even more special. I discovered this recipe during a last-minute party panic when I needed something crowd-pleasing but manageable. Now they're my go-to for everything from game day gatherings to rainy afternoon snacks with the kids.

Last Super Bowl, I made three batches back-to-back and still ran out before halftime. My brother-in-law hovered over the fryer the whole time, stealing them straight from the paper towels. There's something universally appealing about food on a stick, especially when it's golden, crispy, and nostalgic.

Ingredients

• 8 beef franks, cut into thirds (24 pieces): Cutting them yourself gives you control over size, and beef franks have that satisfying snap that holds up perfectly to frying
• 24 wooden toothpicks or mini skewers: Soak these in water for 15 minutes beforehand to prevent scorching in the hot oil
• 1 cup (120 g) yellow cornmeal: This is what gives the coating that authentic corn dog texture and slightly sweet corn flavor
• 1 cup (125 g) all-purpose flour: Provides structure to the batter so it clings properly without sliding off into the oil
• 2 tbsp (25 g) granulated sugar: Just enough to balance the savory beef and create that classic fair-style sweetness
• 1 tsp baking powder and 1/2 tsp baking soda: This double-acting combo ensures the batter puffs up slightly and stays light, not dense
• 1/2 tsp salt and 1/4 tsp ground black pepper: Essential seasoning that contrasts beautifully with the sweet cornmeal
• 1 cup (240 ml) whole milk: Full-fat milk creates a richer batter that fries up crispier than low-fat versions
• 2 large eggs: These bind everything together and help the batter adhere to the franks during frying
• 2 tbsp (30 ml) vegetable oil in batter: Adds tenderness to the coating and helps prevent it from becoming tough
• 4 cups (1 L) vegetable oil for frying: You need enough depth so the mini corn dogs float freely without touching the bottom

Instructions

Prep your beef franks:

Cut each frank into three even pieces and pat them completely dry with paper towels. Insert a toothpick into the center of each piece, pushing it about halfway through, then set them aside on a plate.

Mix the dry ingredients:

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and black pepper until everything is evenly combined.

Whisk the wet ingredients:

In a separate bowl, beat the eggs with the milk and 2 tablespoons of vegetable oil until the mixture is smooth and uniform.

Make the batter:

Pour the wet ingredients into the dry ingredients and fold them together gently. Stop mixing as soon as the flour disappears—you want a thick batter, not a smooth one.

Set up for dipping:

Pour the batter into a tall drinking glass or narrow container. The height makes it so much easier to coat the franks evenly without making a mess.

Heat your oil:

Pour the frying oil into a deep pot or Dutch oven and heat it to 350°F (175°C). Use a kitchen thermometer to be precise, since oil that's too cool makes soggy corn dogs.

Coat the franks:

Hold a frank by the toothpick and dip it straight down into the batter. Twist it as you pull it out to remove excess, letting any drips fall back into the glass.

Fry to golden perfection:

Carefully lower each battered piece into the hot oil. Fry 6 to 8 at a time for 2 to 3 minutes, turning them occasionally, until they're deep golden brown all over.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels. Serve them immediately while they're still crispy, with plenty of dipping sauces on the side.

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These became a Friday tradition in our house during the pandemic. Something about standing over the fryer, watching them turn golden, made even the longest weeks feel a little more hopeful. Plus, my daughter finally started eating meat when I served it on a stick.

Getting The Batter Consistency Right

The batter should be thick enough to coat the back of a spoon but loose enough to pour slowly from the glass. If it's too thick, add milk one tablespoon at a time. If it's too thin, sprinkle in a little more flour.

Frying Without The Mess

Set up a cooling rack over a baking sheet lined with paper towels. This setup catches drips while letting air circulate, keeping your mini corn dogs crispy instead of steamy and soft.

Serving Ideas That Make It A Meal

These mini corn dogs shine alongside simple sides that don't require much effort. I love serving them with coleslaw, potato salad, or even just extra veggies and dip to balance out the fried indulgence.

• Set up a dipping sauce bar with ketchup, mustard, honey mustard, and spicy mayo
• Pair with a simple green salad dressed with vinaigrette to cut through the richness
• Keep them warm in a 200°F oven if you're frying a big batch for a party

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There's pure joy in food that makes adults feel like kids again. These mini corn dogs might just become the most requested recipe in your house.

Recipe FAQs

→ What type of franks work best?

Juicy beef franks cut into thirds work best for size and flavor, but turkey or chicken options can be used for a lighter variation.

→ How do I keep the batter from falling off?

Ensure the oil is hot enough before frying and let excess batter drip off to maintain an even, crispy coating.

→ Can I prepare these in advance?

They are best served fresh and hot, but leftovers can be reheated in an oven at 350°F for 8–10 minutes without losing crispness.

→ What dipping sauces pair well?

Ketchup, mustard, and spicy mayo complement the flavors and add extra zest to the bite-sized treats.

→ How do I achieve the perfect batter consistency?

Mix wet and dry ingredients just until combined to create a thick batter that clings well without being too heavy.