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Miniature Homemade Corn Dogs

Recipe adapted from and with thanks to The view from Great Island
Servings: 4 servings


  • COOK'S NOTE: I use a refined coconut oil for simple pan-frying. There is no coconut flavor or aroma to the refined coconut oil. Be careful not to use unrefined oil though as it will most certainly leave you with coconut scented corn dogs. Vegetable, canola, peanut oils will all work as well. Coconut oil is simply my oil of choice most of the time.
  • 2-4 cups oil for frying
  • 1 14- ounce package of mini smoked sausages beef or pork
  • 1 cup masa harina regular corn meal is fine as well
  • 1/2 cup brown rice flour *
  • 1/4 cup tapioca flour *
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 1/2 cups buttermilk or this buttermilk substitute
  • Dipping sauces of your choice: mustard  ketchup, spicy barbecue sauce
  • * If you are not in need of a GF recipe substitute 3/4 cup all-purpose flour for the items marked with an *


  • Pour the oil into a saucepan to a depth of about 2 inches. Heat the oil to 350 degrees. I use a fairly small pan, so that it requires less oil. Rinse and then blot dry the mini sausages. Spear the mini sausages with toothpicks or cocktail skewers, set aside.
  • Whisk together the dry ingredients. Whisk the egg into the buttermilk and pour into the dry ingredients. Whisk to combine. If the batter is too thick for dipping, add more buttermilk, a tablespoon or so at a time. (I did not need to add any additional milk to the GF version of this recipe.)
  • Dip the sausages, 2-3 at a time, into the batter. Swirl them around and then tap off the excess coating. Drop the coated sausages into the hot oil, stick and all. Fry a few at a time, stirring gently with a metal spoon or tongs to ensure they are browning evenly. It should take about 2 minutes for them to turn golden brown.
  • As they finish cooking, set them on a cooling rack over a metal tray (to catch any drips). Serve with the dipping sauces of your choice. Enjoy!