Indian-Inspired Corn Dogs with Mango Dipping Sauce

Our chopped challenge this week was to use pancake mix - usually a breakfast staple - for a lunch or dinner recipe. Turns out, it makes a great corn dog batter, accented with Indian spices and enrobing a kielbasa. Chopped Basket Ingredient: pancake mix
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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1/2 cup roughly chopped ripe mango

1/2 jalapeno, seeded if desired, roughly chopped (about 2 tablespoons)

1/4 cup mayonnaise

Zest and juice of 2 limes

2 tablespoons roughly chopped fresh cilantro

Kosher salt

Vegetable oil, for frying

One 14-ounce package kielbasa sausage

2 cups of your favorite prepared "Just Add Water" buttermilk pancake mix

1/4 cup cornstarch

1/3 cup course-ground cornmeal

2 tablespoons garam masala

Special equipment: six 8-inch wooden skewers


  1. Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use.
  2. Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
  3. While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer. Place on a large plate and reserve.
  4. Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together. Transfer the fried "corn dogs" on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers.
  5. Serve immediately with the mango dipping sauce.
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