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mini corn dogs on a tray with ketchup and mustard

Mini Corn Dogs

These mini corn dog bites make the perfect snack or appetizer!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 30 mini corndogs
Calories 98kcal
Author Ashley C.


  • Vegetable oil for frying
  • 1 3/4 cup buttermilk
  • 1 large egg
  • 2 tablespoons honey
  • 1 1/4 cup yellow cornmeal
  • 1 cup all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 hot dogs cut into thirds


  • Add 2 inches of oil to a deep frying skillet over medium heat and heat until it reaches 265 degrees Fahrenheit.
  • In the meantime add the buttermilk, egg and honey to a small bowl and stir to combine.
  • Add the cornmeal, flour, sugar, baking powder and salt to a separate large bowl and whisk.
  • Stir the wet ingredients into the dry until combined then dip 5 to 6 hot dog pieces in the batter.
  • Drip off the excess from each hot dog then fry for 3 to 4 minutes or until light and golden, flipping them half way through.
  • Repeat the cooking process with the remaining hot dogs and let them cool on a cooling rack or a plate fitted with a paper towel to drain the excess oil.
  • Serve with ketchup and mustard if desired.


Nutritional information does not include the vegetable oil for frying. Amount of oil varies, so complete nutritional info should include the amount of oil used. 


Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg