Corn Dog Bites with Ketchup are a fun, bite-sized twist on the classic fairground favorite. Mini hot dogs are coated in a slightly sweet, golden cornmeal batter and fried or baked to crispy perfection. Served with ketchup for dipping, these corn dog bites are perfect for parties, game days, or casual snacking. They are easy to make, visually appealing, and loved by both children and adults.

This recipe captures the nostalgic flavor of corn dogs while making them convenient as small, portable bites. The combination of the savory hot dog and the slightly sweet cornmeal batter creates a perfect balance of flavors.

Why I Love This Recipe

I love this recipe because it is fun, easy, and always a hit with both kids and adults. The crispy cornmeal coating pairs perfectly with the juicy mini hot dogs, and serving them with ketchup makes them irresistible.

They are simple to make, customizable, and perfect for any casual gathering or snack time.

Why It’s a Must-Try Dish

Corn Dog Bites are a must-try because they offer all the flavor of classic corn dogs in a convenient, bite-sized form.

They are easy to prepare, fun to serve, and perfect for entertaining. Their golden, crispy exterior and juicy interior make them a satisfying finger food for any occasion.

Preparation and Cooking Time

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Servings and Nutritional Info

Servings: 12
Calories per Serving: ~220 kcal
Course: Appetizer / Snack
Cuisine: American / Finger Food

Ingredients

• 12 mini hot dogs or cocktail sausages
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract (optional)
• Vegetable oil for frying (or cooking spray if baking)
• Ketchup, for serving

Cooking Directions

Step 1: Prepare Batter
In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. The batter should be thick enough to coat the hot dogs.

Step 2: Heat Oil
Heat vegetable oil in a deep skillet or pot to 350°F (175°C) if frying. Use enough oil to submerge the corn dog bites.

Step 3: Coat Hot Dogs
Insert a toothpick or small skewer into each mini hot dog. Dip each hot dog into the batter, ensuring it is fully coated.

Step 4: Cook
Frying: Carefully place the coated hot dogs into hot oil and fry for 3-4 minutes or until golden brown. Remove and drain on paper towels.
Baking: Preheat oven to 425°F (220°C). Place coated hot dogs on a greased baking sheet and bake for 12-15 minutes, or until golden brown.

Step 5: Serve
Serve warm with ketchup on the side for dipping.

Step-by-Step Preparation Method

1. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl.
2. Whisk milk, egg, and vanilla in another bowl. Combine wet and dry ingredients until smooth.
3. Heat oil to 350°F (175°C) if frying, or preheat oven to 425°F (220°C) if baking.
4. Skewer each mini hot dog and coat with batter.
5. Fry 3-4 minutes until golden, or bake 12-15 minutes until golden.
6. Drain fried corn dog bites on paper towels.
7. Serve warm with ketchup.

How to Serve

Serve Corn Dog Bites warm with ketchup on the side. They are perfect as a party appetizer, snack, or fun finger food for kids. Pair with mustard, mayonnaise, or cheese dip for variety.

Recipe Tips

• Keep batter thick enough to stick to hot dogs; adjust with a little flour or milk as needed.
• Fry in batches to avoid overcrowding and uneven cooking.
• Drain on paper towels after frying to remove excess oil.
• Toothpicks or skewers make dipping and eating easier.

Variations

• Add shredded cheese to the batter for cheesy corn dog bites.
• Use spicy mini sausages or chorizo for a bolder flavor.
• Bake instead of fry for a lighter version.
• Serve with honey mustard, ranch, or sriracha mayo for dipping.
• Make gluten-free by substituting all-purpose flour with a gluten-free blend.

Freezing and Storage

• Freeze unbaked coated hot dogs on a tray, then transfer to a freezer-safe bag for up to 2 months. Fry or bake from frozen, adding a few minutes to cooking time.
• Store cooked corn dog bites in an airtight container in the refrigerator for up to 2 days. Reheat in the oven for best results.

Special Equipment Needed

• Deep skillet or pot (for frying) or baking sheet (for oven method)
• Toothpicks or small skewers
• Mixing bowls
• Whisk or spoon
• Paper towels for draining

FAQ

Q: Can I use regular hot dogs instead of mini hot dogs?
A: Yes, cut them into smaller pieces or use wooden skewers to make them manageable.

Q: Can I bake instead of fry?
A: Yes, baking is a lighter alternative and still produces crispy bites.

Q: Can I prepare these ahead of time?
A: Yes, coat the hot dogs and freeze before cooking. Fry or bake directly from frozen.

Q: Can I make these vegetarian?
A: Use plant-based mini sausages instead of regular hot dogs.

Q: Can I serve without ketchup?
A: Yes, serve with mustard, mayonnaise, or any dipping sauce of your choice.

Conclusion

Corn Dog Bites with Ketchup are a fun, easy, and crowd-pleasing snack that brings all the flavor of classic corn dogs into a convenient bite-sized form. Perfect for parties, game days, or casual snacking, they are versatile, quick to prepare, and loved by both kids and adults. This recipe is a must-try for anyone looking for a nostalgic, delicious, and satisfying finger food.