Lil’ Devils – Slider-Size Corn Dogs

Rachael served these bite-size corn dogs at her

2012 Feedback Party in Austin, Texas!


  • Frying oil – enough to fill a long or wide pot or pan 2 1/2 inches deep, plus 2 tablespoons
  • 1 cup flour
  • 2 tablespoons superfine sugar
  • 2 teaspoons baking powder
  • Salt and pepper
  • 2 teaspoons dry mustard, such as Coleman’s brand
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper or 1 tablespoon hot sauce added with liquids
  • 1 teaspoon onion powder or granulated onion
  • 1 teaspoon garlic powder or granulated garlic
  • 3/4 cup cornmeal
  • 1 large egg
  • 1 cup milk
  • 20-24 mini hotdogs, beef or pork
  • 8 bamboo or wooden skewers (4-6 inches long), trimmed to fit in pot or fryer
  • Mustards and/or ketchup, for garnish


Heat a few inches of oil in a pan or countertop fryer to 350°F, for frying.

Sift the flour, sugar, baking powder seasoned with salt, pepper, mustard, paprika, cayenne (if using), onion powder and garlic powder into a bowl; stir in the cornmeal. In a separate bowl, whisk together the egg, milk, hot sauce (if using) and 2 tablespoons oil. Stir the wet ingredients into the dry ingredients with a wooden spoon until smooth.

Place a cooling rack over a baking sheet and keep the oven on 275°F to keep the corn dogs crispy while frying. Pat the hot dogs dry and skewer them, then dip the skewered hot dogs in the batter to coat. Fry 2-3 hotdogs at a time in hot oil to deep golden all over, 4-5 minutes. Drain the cooked dogs on the cooling rack and keep them warm in oven.

Serve corn dogs garnished with drizzles of mustard or sauce of your choice.

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