These perfect mini Corn Dog Nuggets are crispy and delicious! So easy to prepare, feel like you’re back at Casey’s Corner with this crowd pleasing treat.
Aside from the classic Disney Hot Dogs and Fries, Casey’s is also famous for their iconic Corn Dog Nuggets. Delicious mini hot dog sausages, dipped in sweet cornmeal batter and fried until crispy. Seriously, can you think of anything better?
Disney Style Corn Dog Nuggets
Is it only me, or does making your favourite foods bite-sized just make them instantly more amazing? These super cute mini Corn Dog Bites are crispy and golden on the outside, with the perfect amount of sweetness to compliment the savoury sausage.
How To Make Corn Dog Nuggets
To make these mini Corn Dog bites, you will need –
- Hot Dog sausages – I like regular Frankfurters, but you can use any Hot Dog style sausage you prefer – beef, pork, chicken or veggie all work.
- Oil for frying – about 600ml. Use whatever you prefer to fry with – I usually go for vegetable.
- Plain or all purpose flour, to dust the Hot Dogs with before adding to the batter.
Corn Dog batter ingredients –
- Cornmeal or Polenta – A meal or course flour made from dried maize/corn. In the UK it is typically labelled as Polenta, but don’t get confused by corn flour and corn starch, as these are a different product.
- Milk – I used whole milk, but you can use your preferred milk, including non-dairy, although be aware of any with a strong flavour (eg I would not recommend coconut milk)
- Plain or All-Purpose Flour
- Granulated Sugar
- Baking powder
- An egg
- Optional seasoning for the batter – black pepper, cayenne, paprika or whatever you fancy
To prepare the Corn Dog Nuggets –
- Whisk together the ingredients for the batter – lumps are not a big issue, as long as all the dry ingredients and fully incorporated.
- Heat the oil in a heavy bottomed pot or Dutch Oven.
- Cut the Hot Dogs into thirds and roll in flour (this will help the batter to stick).
- I prefer to stick each Frankfurter piece on a wooden cocktail stick to make it easy to dip in the batter and drop in the oil, but you can use a fork or your fingers if you prefer.
- Pour the batter into a thin glass or jug and dip each Hot Dog in the batter so it is completely covered, then allow any excess to drip off.
- Drop into the hot oil and fry until golden – about 2-3 minutes. Flip halfway through cooking to make sure they’re evenly coloured. Fry them in batches and avoid crowding the pan.
- Drain on a plate lined with paper towels and serve while still warm.
Corn Dog Tips and FAQs
Corn Dog Nuggets are best served freshly cooked, though you can store them in an airtight container in the fridge once cooled for 2 days. Reheat in the oven or microwave (please DO NOT re-fry them). However do be aware that they will be slightly soggy.
Yes – Freeze well-spaced out on a baking tray or cookie sheet then transfer to a food safe container or bag. Defrost and reheat in the oven or microwave as above.
The list is endless! As a snack with mustard and Ketchup for dipping (or the famous Disney-style plastic cheese sauce.) I also love my mini Corn Dogs served with some fries and crunchy coleslaw or a side of saucy mac & cheese.
I hope this recipe helps you bring a little Disney Magic home with you! Please leave me a comment if you try it, or tag me on Instagram @magicaleats_ – I would love to see your photos!
Got a favourite Disney Dish you’d love to see me recreate? Please get in touch!
Some other Disney Inspired Recipes I think you will LOVE:
- Bacon Mac & Cheese Hot Dogs – Casey’s Corner Style
- Loaded Ranch Fries – Disney Plaza Style
- Loaded Buffalo Chicken Chips with Blue Cheese – Dinoland USA Style
- Chicken Fried Rice – Yak & Yeti Style
Corn Dog Nuggets – Casey’s Corner Style
- Large heavy bottomed pot or Dutch Oven for Frying
- 10 Hot Dog Sausages about 350g/12oz
- 3-4 tbsp Plain or All Purpose Flour for Dusting
- Your preferred type of oil for frying About 600ml/2.5 cups
Corn Dog Batter
- ½ Cup Yellow Corn Meal or Polenta
- ½ Cup Plain or All-Purpose Flour
- ½ Cup Milk
- 1 Egg
- 2 Tbsp Granulated Sugar
- 2 Tsp Baking Powder
- ¼ Tsp Salt
- Pinch Black Pepper
- ¼ tsp Cayenne or Paprika optional, to taste
- Mix the cornmeal, flour, salt, sugar and baking powder together. Add the milk and egg then whisk together. Don’t worry too much about lumps, just make sure the dry ingredients are wholly incorporated. You can transfer to a glass or thin jug to make it easier to dip the hot dogs in batter.
- Heat the oil in a large heavy bottomed pot or Dutch Oven – I typically use about 600ml of oil and fill my pot to about 10cm/4 inches. The oil should be 175°c/350f – if you don't have a thermometer you can test it by carefully sticking the end of a wooden spoon into the oil. If you see bubbles around the end of the spoon then the oil is hot enough for frying.
- Cut the hotdog sausages into thirds and roll in plain flour so they are lightly dusted.
- Skewer the hot dog pieces one at a time with a fork or cocktail stick. (I prefer to use a wooden cocktail stick as I find it easier to just drop it in the hot oil. Once cooked you can reuse the sticks.)
- Dip each hot dog piece into the batter and make sure it is fully and evenly covered. Allow any excess batter to drip off by holding it over the mixture for a couple of seconds.
- Drop in the hot oil and cook each nugget until golden, about 2-3 minutes. Flip them over halfway with a set of tongs to ensure even cooking.
- Cook the nuggets in batches, making sure you don't crowd the pan and that none of the nuggets touch each other while frying. Drain the nuggets on a plate lined with paper towels and serve while still warm, ideally with ketchup and mustard for dipping!