Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 hot dogs, cut into thirds (24 pieces)
- 24 cocktail sticks
- 3 tbsp cornstarch (for dusting)
- 6 cups neutral oil (for frying)
- 3/4 cup yellow cornmeal, 3/4 cup all-purpose flour, 2 tbsp cornstarch
- 2 tsp baking powder, 1 tsp kosher salt, 2 tbsp sugar, 1/4 tsp cayenne
- 1 cup cold buttermilk, 1 large egg, 1 tbsp neutral oil
- Honey Mustard: 1/4 cup Dijon, 2 tbsp honey, 1 tbsp mayo, 1 tsp cider vinegar, pinch salt
- Spicy Ketchup: 1/3 cup ketchup, 2 tsp hot sauce, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp cider vinegar
Do This
- 1. Pat hot dog pieces dry, insert cocktail sticks, dust lightly with 3 tbsp cornstarch; chill.
- 2. Whisk all dry batter ingredients; in another bowl whisk buttermilk, egg, and 1 tbsp oil; combine to a thick batter; rest 10 minutes.
- 3. Mix Honey Mustard and Spicy Ketchup; set aside.
- 4. Heat 6 cups oil to 350°F (175°C) in a heavy pot; set a wire rack over a sheet pan.
- 5. Pour batter into a tall glass. Dip skewered hot dogs to coat; let excess drip.
- 6. Fry 6–8 at a time, 2–3 minutes, turning until deep golden brown; drain on rack, sprinkle with salt.
- 7. Serve hot with both dips.
Why You’ll Love This Recipe
- Snappy, golden crust that stays crisp thanks to a smart batter and hot oil.
- Bite-sized and party-ready on cocktail sticks—no utensils needed.
- Balanced sweet-tangy honey mustard and bold spicy ketchup for dunking.
- Make-ahead and freezer-friendly for stress-free entertaining.
Grocery List
- Produce: none required
- Dairy: buttermilk, 1 large egg
- Pantry: hot dogs, yellow cornmeal, all-purpose flour, cornstarch, baking powder, kosher salt, sugar, cayenne, neutral frying oil, Dijon mustard, honey, mayonnaise, apple cider vinegar, ketchup, hot sauce, smoked paprika
Full Ingredients
For the Mini Corn Dogs
- 8 hot dogs (about 12–14 oz total), cut into thirds (24 mini pieces)
- 24 cocktail sticks
- 3 tbsp cornstarch, for dusting
- 6 cups neutral oil (canola, peanut, or sunflower) for frying
Batter (Snappy Cornmeal Coat)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tbsp granulated sugar
- 1/4 tsp cayenne pepper
- 1 cup cold buttermilk
- 1 large egg
- 1 tbsp neutral oil (or melted unsalted butter)
Honey Mustard
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp apple cider vinegar
- Pinch kosher salt
Spicy Ketchup
- 1/3 cup ketchup
- 2 tsp hot sauce
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp apple cider vinegar
Step-by-Step Instructions
Step 1: Prep the franks and sticks
Pat the hot dogs very dry with paper towels, then cut each into thirds to make 24 pieces. Insert a cocktail stick halfway into each piece. Toss or roll the pieces in 3 tbsp cornstarch to lightly coat; shake off excess. Place on a plate and refrigerate while you make the batter—chilled, lightly dusted franks help the batter cling and crisp.
Step 2: Mix the dips
For the Honey Mustard, whisk together Dijon, honey, mayonnaise, cider vinegar, and a pinch of salt until smooth. For the Spicy Ketchup, combine ketchup, hot sauce, smoked paprika, cayenne, and cider vinegar. Cover and set both dips aside.
Step 3: Make the batter
In a medium bowl, whisk the cornmeal, flour, cornstarch, baking powder, salt, sugar, and cayenne. In a separate bowl, whisk the buttermilk, egg, and 1 tbsp oil. Pour wet into dry and whisk just until smooth and thick—about pancake batter consistency. Let the batter rest 10 minutes to hydrate the cornmeal (this helps the crust fry up snappy, not bready). Transfer batter to a tall glass for easy dipping.
Step 4: Heat the oil
Pour 6 cups neutral oil into a heavy Dutch oven to a depth of about 2 inches. Clip on a thermometer and heat over medium to 350°F (175°C). Set a wire rack over a sheet pan for draining. Keep the pot under half full to allow for bubbling.
Step 5: Dip and fry the first batch
Working in batches of 6–8, dip a chilled skewered hot dog piece into the tall glass of batter, submerging fully. Lift and spin gently to let excess drip. Carefully lower into the oil. Fry 2–3 minutes, turning occasionally, until deep golden brown with a crisp, evenly bubbled surface.
Step 6: Drain, season, and repeat
Transfer fried corn dogs to the rack and immediately sprinkle with a pinch of kosher or flaky salt. Allow the oil to return to 350°F (175°C) between batches for the snappiest crust. Repeat with remaining pieces.
Step 7: Serve hot with dips
Arrange mini corn dogs on a platter with bowls of Honey Mustard and Spicy Ketchup. Serve right away while the crust is at peak crispness.
Pro Tips
- Use a tall glass for batter—clean dips, full coverage, and fewer drips.
- Keep the batter cold and the oil hot (350°F/175°C). Temperature contrast = crisp, snappy crust.
- Light cornstarch dusting on the franks prevents slippage and helps the coating adhere.
- Test-fry one piece first; adjust heat so it browns in about 2–3 minutes.
- Drain on a wire rack, not paper towels—steam makes crusts soggy.
Variations
- Extra-Sweet Fair Style: Increase sugar in the batter to 3 tbsp and add 1/2 tsp vanilla for a classic fairground vibe.
- Jalapeño Kick: Stir 2 tbsp very finely minced jalapeño into the batter and add a squeeze of lime to the Spicy Ketchup.
- Air Fryer (different texture): Spray battered pieces lightly with oil and air fry at 375°F (190°C) for 8–10 minutes, turning once. Not as snappy as deep-fried, but still tasty.
Storage & Make-Ahead
Fry, cool completely on a rack, then refrigerate up to 3 days or freeze up to 2 months (layer with parchment). Reheat at 400°F (205°C) on a rack: 8–10 minutes from chilled or 12–15 minutes from frozen until hot and re-crisped. For best batter performance, mix dry and wet components separately up to 4 hours ahead; combine just before frying.
Nutrition (per serving)
Approximate for 4 mini corn dogs plus a modest serving of both dips: 600 kcal; 17 g protein; 53 g carbohydrates; 35 g fat; 10 g saturated fat; 2 g fiber; 1150 mg sodium. Values will vary with brand of hot dogs, oil absorption, and dip portions.
