Mini Corn Dogs Beef Franks (Printable View)

Golden bite-sized corn dogs with juicy beef franks, ideal for parties or quick snacks.

# What You’ll Need:

→ Corn Dogs

01 - 8 beef franks, cut into thirds (24 pieces)
02 - 24 wooden toothpicks or mini skewers

→ Batter

03 - 1 cup yellow cornmeal
04 - 1 cup all-purpose flour
05 - 2 tbsp granulated sugar
06 - 1 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 1 cup whole milk
11 - 2 large eggs
12 - 2 tbsp vegetable oil

→ Frying

13 - 4 cups vegetable oil for deep frying

# Cooking Steps:

01 - Pat dry the beef franks with paper towels. Insert a toothpick or mini skewer into each piece, pushing it about halfway through. Arrange on a plate and set aside.
02 - In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground black pepper until thoroughly combined.
03 - In a separate medium bowl, whisk together whole milk, large eggs, and vegetable oil until the eggs are fully incorporated and the mixture is uniform.
04 - Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, mix until just combined. The batter should be thick and smooth. Avoid overmixing to prevent tough corn dogs.
05 - Transfer the batter to a tall glass or narrow container. This makes it easier to dip the beef franks and achieve even coating.
06 - Pour vegetable oil into a deep pot or fryer, ensuring it's at least 3 inches deep. Heat to 350°F. Use a kitchen thermometer to verify temperature accuracy.
07 - Working with one piece at a time, dip a beef frank into the batter, swirling to coat completely. Lift and let excess batter drip off for 2-3 seconds. The coating should be even but not excessively thick.
08 - Carefully lower the battered frank into the hot oil using the toothpick as a handle. Fry in batches of 6-8 pieces for 2-3 minutes, turning occasionally with tongs, until golden brown and crispy. Maintain oil temperature between 340-350°F.
09 - Remove fried mini corn dogs with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Let cool for 1-2 minutes before serving hot with ketchup, mustard, or spicy mayo.

# Expert Tips:

01 -
  • These little two-bite wonders disappear faster than you can fry them, making them perfect for feeding a hungry crowd
  • The homemade batter creates that perfect sweet corn crunch you just cant get from frozen versions
02 -
  • Oil temperature is everything—too hot and the outside burns before the inside cooks, too cool and you'll end up with greasy, soggy results
  • Letting the excess batter drip off is crucial, or you'll get weird floppy tails of fried batter instead of neat coating
03 -
  • Avoid overcrowding the fryer—too many at once drops the oil temperature and creates that disappointing soggy texture
  • Let the finished corn dogs rest for at least 60 seconds before serving, otherwise the interior will be molten hot

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