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State fair corn dogs served with mustard and ketchup in a food tray.

State Fair Corn Dogs

  • Author: Denay DeGuzman
  • Total Time: 20 Minutes
  • Yield: 18 Mini Corn Dogs 1x


State fair corn dogs are golden and delicious. They’re a real treat! Easy to make in 20 minutes, these mini corn dogs are perfect snacks or party appetizers. Served in sets of three with a side of fruit, they’re a quick meal. Enjoy them with mustard and ketchup!




  • 4 cups canola oil for frying*
  • 6 Kosher beef hot dogs (thin not thick) or pork-based wieners
  • 1/2 cup yellow corn meal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 large egg
  • 1 tablespoon honey
  • 1/2 cup beer

OTHER ITEM: 4-inch bamboo skewers



RECIPE PREP: Line a plate with paper towels. In a heavy 1 1/2 quart pot, heat oil to 360°F. Check temperature with a candy thermometer.

  1. Dry beef franks with a paper towel. Cut each hot dog into thirds. Insert a bamboo skewer into the base of each. Dust skewered pieces in flour. This will help the batter attach to the wieners.
  2. CORN DOG BATTER: In a small bowl, combine the dry ingredients. In a batter bowl, whisk eggs, honey and beer together. Add dry ingredients to wet ingredients. Whisk until incorporated. The corn dog batter will be fluffy and thick. Pour batter into a short stout jar or coffee cup. This will make dipping the hot dogs in the batter clean and simple.
  3. Check your thermometer to make sure the oil is a hot 360°. Holding the stick, dip the floured beef frank into the corn dog batter. Pull it straight up. Turn the stick parallel to the counter. Quickly rotate it to prevent the batter from dripping.
  4. Immediately, and carefully, place hot dog into the hot oil. It will float as it cooks. With stainless-steel tongs, gently turn the stick so all sides cook evenly.
  5. Fry 1 minute or until golden brown. Transfer to a paper-towel lined plate. To speed up frying process, after the first 30 seconds of cooking, you can add a second hot dog to the oil. But never have more than two in the pot at once! Check the oil temperature between batches.
  6. IMPORTANT: Test a piece from the first batch to make sure the middle is hot. If not, lower the heat to 350°F and extend the cook time.




  • MINI CORN DOGS VS FULL-SIZED: These tiny beauties are fun-sized carnival food! They’re perfect appetizers, snacks, or even dinner when served with fruit. Their small size allows them to be cooked in a small pot with half the amount of oil needed for cooking full-sized corn dogs. So this is a money-saving recipe!
  • WHAT IS THE BEST SIZE POT FOR THIS RECIPE? A small heavy pot is ideal. I highly recommend cast-iron as these pots retain heat very well. I use my 1 1/2 quart petite Staub cocotte for this recipe.
  • Peanut oil is the traditional favorite, but instead I highly recommend using a vegetable oil like canola to avoid any peanut allergy reactions. This is especially important when serving this recipe at parties or to children.
  • DO I NEED A CANDY THERMOMETER TO CHECK OIL TEMPERATURE? Yes. This is highly recommended! The best corn dogs are puffy and golden on the outside, with a warm/hot center. To achieve this, the temperature of the oil must be continuously monitored as it’s always in flux.
  • HOW TO MAKE CORN DOGS FASTER: Cut the beef franks into 3 pieces. Place them on a baking tray. Put them under the broiler until hot. Skewer and dust them in flour. Fry them at 380°F for 30 seconds. With this method, they’ll be the ideal temperature inside and out!
  • WHAT TO DO WITH EXTRA BATTER: Fork drop it into the hot oil. Cook until golden. Drain on paper towels. For a great treat, dust these tasty little nuggets in powdered sugar!
  • WHAT TO SERVE WITH CORN DOGS: Sides of yellow mustard and ketchup are a traditional favorite. You can try green relish too! Your family will enjoy this standard state fair food with crispy French fries and fruit.
  • CAN I FREEZE HOMEMADE CORN DOGS: Yes! This is the perfect make-ahead recipe for dinners and parties. To reheat from frozen, place them on a baking tray leaving room between each. Heat them at 400°F for 8-12 minutes, or until heated through.
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Snacks, Meal
  • Method: Stovetop
  • Cuisine: American

Keywords: Corn Dogs, Mini Corn Dogs, Corn Dog Batter