Mini Corn Dogs with Sweet and Spicy Pepper Relish

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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
Directions

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.


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