Mini Corn Dogs Beef Franks

The smell of frying corn batter takes me straight back to summer county fairs where paper boats held steamy corn dogs and mustard stained everything. Last winter I decided to recreate that magic at home, making them bite sized for a Super Bowl gathering. Watching everyone reach for seconds while arguing about the best dipping sauce was better than any carnival memory.

My youngest nephew helped me skewer the beef pieces one rainy Sunday, declaring himself the official corn dog chef. We made a game of finding the perfect batter thickness, laughing when the first few came out lopsided and gloriously ugly. Those imperfect ones were the best ones.

Ingredients

• 8 beef franks: Cut these into thirds so you get 24 perfect bite sized pieces, and pat them completely dry or the batter slides right off
• 1 cup yellow cornmeal: This gives the classic slightly gritty texture and sweet corn flavor that makes corn dogs taste like childhood
• 1 cup all-purpose flour: Provides structure so the coating stays put while frying and develops that golden crunch
• 2 tbsp granulated sugar: Just enough sweetness to balance the savory beef and hint at fairground nostalgia
• 1 tsp baking powder and ½ tsp baking soda: Together they create bubbles in the batter for that light puffy texture we love
• ½ tsp salt and ¼ tsp ground black pepper: Essential seasoning because cornmeal needs salt to sing
• 1 large egg: Binds everything together and helps the batter cling to the franks during frying
• 1 cup whole milk: Makes the batter rich and tender, though buttermilk adds tang if you want extra depth
• 2 tbsp unsalted butter, melted: Adds flavor and helps create a beautifully golden exterior
• 3 cups vegetable oil: You need enough depth to submerge the mini dogs completely for even cooking

Instructions

Prep your beef pieces:

Cut each frank into three equal segments and dry them thoroughly with paper towels, then push a toothpick into each piece like a tiny handle

Whisk the dry ingredients:

Combine cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a medium bowl until well blended

Mix the wet ingredients:

In another bowl, whisk the egg, milk, and melted butter until smooth and slightly frothy

Make the batter:

Pour wet into dry and fold together until just combined with some small lumps remaining, then pour into a tall glass for easy dipping

Heat the oil:

Pour oil into a deep saucepan or Dutch oven and bring to 350°F, using a thermometer to be precise

Dip and fry:

Dunk each frank piece into the batter, let excess drip off, then carefully lower into hot oil and fry 2 to 3 minutes until deep golden

Drain and serve:

Lift out with a slotted spoon and let drain on paper towels while you fry the rest, then serve immediately

Save

These became a Friday tradition during football season, with friends gathering around the stove waiting for fresh batches. Something about food on sticks makes people relax and talk more, hands busy and mouths full.

Getting the Crispiest Coating

The secret is letting the oil return to temperature between batches, and never crowding the pan. I learned this the hard way when I tried frying too many at once and ended up with sad soggy pieces that still tasted good but missed the crunch.

Perfect Dipping Sauces

Ketchup and mustard are classics but honey mustard whisked with a bit of mayo might be even better. My sister swears by mixing barbecue sauce with a splash of hot honey for something sweet and spicy.

Making Ahead for Parties

You can cut the franks and skewer them hours ahead, keeping them covered in the fridge. Mix the batter right before frying and keep it in that tall glass so anyone can help with the dipping station.

• Set up a draining station with paper towels before you start frying
• Have all your dipping sauces ready in small bowls
• Keep cooked ones warm in a 200°F oven if you are serving a crowd

Save

There is something universally happy making about food on sticks, especially when it is warm and crunchy and perfect for sharing. Fairgrounds may have started this tradition, but your kitchen keeps it going.

Recipe FAQs

→ What type of batter is used?

A cornmeal-based batter blended with flour, sugar, baking powder, and seasonings creates a crispy, golden coating.

→ How do I ensure the coating sticks well?

Dry the beef frank pieces thoroughly before dipping and fully immerse them into the batter for even coating.

→ What oil temperature is ideal for frying?

Heat the oil to about 350°F (175°C) to achieve a crispy exterior without greasy absorption.

→ Can other types of franks be used?

Yes, turkey or chicken franks can be substituted for variety or dietary preferences.

→ How do I add a spicy twist?

Incorporate ¼ teaspoon of cayenne pepper into the batter for a subtle kick.