Corn Dog Pops

By Venzie

Ingredients

• 1 quart (4 cups) oil for frying
• 2 whole eggs
• 1 cup milk
• 1 cup Bisquick
• 1 cup cornmeal
• 1/2 teaspoon dry ground mustard
• 1/2 teaspoon paprika
• 8 hot dogs, cut in half
• 16 wooden skewers
• mustard and ketchup dipping

Preparation

Step 1

Pour oil into a small pot and heat to medium high.
While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal, mustard, and paprika. Mix well and set aside.
Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
Remove from the oil and drain the corn dogs on paper towels.
Serve immediately with ketchup and mustard for dipping.