Mini Corn Dogs

Three Mini Corn Dogs topped with mustard on a plate and served with a small bowl of mustard.

Bring the fun fair experience to your own kitchen with our Mini Corn Dogs recipe. Whether served as a party appetizer or a kid-friendly snack these mini corn dogs are sure to be a crowd-pleaser delivering a nostalgic taste of carnival joy with every bite.

10 mins
15 mins
3 cups Krusteaz® Buttermilk Pancake Mix
1½ cups Yellow cornmeal
1 Large egg
2-3 cups Water
8-10 Hot dogs
16-20 Sticks (skewers)
Canola oil
Ketchup and mustard (optional)

Heat canola oil in a saucepan over medium-high heat to 350°F.


In a bowl, stir together pancake mix, cornmeal, egg, and water, adding more water as needed for the batter to become slightly thick. Pour batter into a tall glass.


Wipe hot dogs dry with a paper towel to help batter stick and cut them in half, width-wise. Insert a stick into each hot dog half, about 2/3 of the way in. Dip the hot dogs into the batter and allow excess to drip off. Carefully place into the oil, flipping until golden brown all over, about 2 to 3 minutes. Place on a paper towel lined plate to drain. Serve warm with ketchup or mustard.


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