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Mini Corndogs

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  • Level: Intermediate
  • Total: 55 min
  • Active: 55 min
  • Yield: 24 servings (2 franks per serving)
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2 quarts neutral frying oil

One 12-ounce can smoked cocktail franks, such as Hillshire Farms 

One 8.5-ounce box corn muffin mix, such as Jiffy 

1/2 cup reduced-fat buttermilk 

1 large egg 

Sweet and Spicy Mustard:

1/4 cup hot pepper jelly, melted

1/4 cup yellow mustard 

Fry Sauce:

1/4 cup ketchup

1/4 cup mayonnaise 

2 dashes Worcestershire sauce 


  1. For the corndogs: Pour the oil into a Dutch oven fitted with a deep-fry thermometer. Place over medium-high heat and preheat to 375 degrees F.
  2. Insert a toothpick lengthwise into the center of each cocktail frank, leaving about 1/2 inch of toothpick exposed.
  3. Mix together the corn muffin mix, buttermilk and egg in a medium bowl to make a batter. Pour the batter into a small cup to make it easier to dip the franks.
  4. In batches, hold onto the toothpick and dip a frank into the batter. Slowly turn until the frank is evenly coated. Drop into the hot oil and fry until golden brown, 1 to 2 minutes per side. Drain and place onto a cooling rack over a baking sheet. Repeat with the remaining franks and batter. Let cool slightly.
  5. For the sweet and spicy mustard: Whisk together the hot pepper jelly and mustard in a small bowl.
  6. For the fry sauce: Whisk together the ketchup, mustard and Worcestershire sauce in a small bowl.
  7. Serve the corndogs with the sauces.