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Mini Corn Dogs with Green Chile Mustard
Mini Corn Dogs with Green Chile Mustard
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Prep Time:
20 minutes
Total Time:
35 minutes
Delicious mini corn dogs with a flavorful Mexican-inspired dipping sauce. Perfect for both kids and adults!
Ingredients:
  • 1/2 cup yellow mustard
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • Oil for deep frying
  • 2 pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 1 cup club soda
  • 1 egg
  • Round wooden sticks with one pointed end
  • 1 package (16 oz) beef hot dogs (8 hot dogs), cut in half
  • 2 tablespoons Gold Medal™ all-purpose flour
Instructions:
  • Combine the mustard and chiles in a small bowl, allowing the flavors to meld together.
  • Heat 3 inches of oil to 375°F in a deep fat fryer or heavy saucepan. In a medium bowl, combine cornbread mixes, club soda, and egg. Spoon the mixture into a tall narrow jar or glass. Insert sticks into hot dogs, leaving about 4 inches to hold. Roll hot dogs in flour, then dip them into the cornbread mixture, making sure to cover completely. Use a knife to smooth the batter if needed.
  • Cook 2 to 3 corn dogs at once in hot oil for 2 to 3 minutes until golden brown. Remove and drain on paper towels. Enjoy with mustard.

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