The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!

Gallery

Recipe Summary

prep:
20 mins
total:
35 mins
total:
55 mins
Yield:
16 mini corn dogs
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In small bowl, mix mustard and chiles; set aside.

    Advertisement
  • In deep fat fryer or heavy saucepan, heat 3 inches oil to 375°F. In medium bowl, stir cornbread mixes, club soda and egg. Spoon mixture into tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour; dip hot dogs into cornbread mixture, rolling to cover completely. Smooth batter with knife, if necessary.

  • Fry 2 to 3 corn dogs at a time in hot oil about 2 to 3 minutes or until golden brown. Drain on paper towels. Serve corn dogs with mustard.

Nutrition Facts

calcium 0%; 210 calories; calories from fat 110; carbohydrates 21g; cholesterol 25mg; fat 12g; fiber 0g; iron 6%; protein 5g; sodium 610mg; sugars 5g; saturated fat 4g.
Advertisement
Advertisement