Mini Corn Dogs

By KatKD

Ingredients

• For Relish:
• 3/4 cup ketchup
• 1/4 cup pickled hot peppers, diced
• 1/4 cup pickled sweet peppers, diced
• For Corn Dogs:
• 1 egg
• 1 (8.5-ounce) package corn muffin mix
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1 package cocktail franks
• Vegetable oil, for frying
• 20 (6-inch) wooden skewers

Details

Adapted from foodnetwork.com

Preparation

Step 1

In a small bowl combine ketchup and pickled peppers. Mix well and set aside.


In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.


Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.