Mini Corn Dogs with Sweet and Spicy Pepper Relish

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. In a small bowl combine ketchup and pickled peppers. Mix well and set aside.
  2. 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.
  3. 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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