Mini Corn Dogs With Green Chile Mustard

4.5 from 2 ratings

Recreate your favorite state fair food at home. Corn dogs are a classic treat, and cutting hot dogs in half make this kid-friendly. Adults and kids alike will love the slightly spicy and tangy green chile mustard. Click Here to See More Corn Dog Recipes

Servings

servings

Ingredients

½ cup yellow mustard
1 4½-ounce can chopped green chiles, drained
oil, for deep frying
1 cup club soda
2 6½-ounce pouches cornbread and muffin mix
1 egg
round wooden sticks with one pointed end
1 16-ounce package beef hot dogs (8 hot dogs), cut in half
2 tablespoon all-purpose flour, such as gold medal™

Directions

In a small bowl, mix the mustard and chiles, then set aside.
In a deep-fryer or heavy saucepan, heat 3 inches of oil to 375 degrees F. In a medium bowl, mix the club soda, cornbread mix, and egg. Spoon the mixture into a tall narrow jar or glass. Insert the sticks into the hot dogs, leaving about 4 inches to hold. Roll the hot dogs in flour, then dip into the cornbread mixture, rolling to cover completely. Smooth out the batter with knife, if necessary.
Fry 2 to 3 corn dogs at a time in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Serve the corn dogs with the green chile mustard.