Ingredients
1 package all-beef hotdogs
8 chopsticks
1 package Jiffy Corn Muffin Mix (prepared)
1 quart canola oil
spicy mustard
Directions
- Preheat oil to 320 degrees. Skewer each hotdog with chopstick, exposing thick end of chopstick. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden. Remove corndogs with tongs; drain on paper towel. Serve with mustard.
