Mini Corn Dogs With Green Chile Mustard

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
  • 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™
  1. In a small bowl, mix the mustard and chiles, then set aside.
  2. 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.
  3. 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.