Three Mini Corn Dogs topped with mustard on a plate and served with a small bowl of mustard.

Mini Corn Dogs

Prep time: 10 mins
Total time: 15 mins
Servings: 16-20

Ingredients

  • 3 cups Krusteaz® Buttermilk Pancake Mix
  • 1½ cups Yellow cornmeal
  • 1 Large egg
  • 2-3 cups Water
  • 8-10 Hot dogs
  • 16-20 Sticks (skewers)
  • Canola oil
  • Ketchup and mustard (optional)

Directions

STEP 1

Heat canola oil in a saucepan over medium-high heat to 350°F.

STEP 2

In a bowl, stir together pancake mix, cornmeal, egg, and water, adding more water as needed for the batter to become slightly thick. Pour batter into a tall glass.

STEP 3

Wipe hot dogs dry with a paper towel to help batter stick and cut them in half, width-wise. Insert a stick into each hot dog half, about 2/3 of the way in. Dip the hot dogs into the batter and allow excess to drip off. Carefully place into the oil, flipping until golden brown all over, about 2 to 3 minutes. Place on a paper towel lined plate to drain. Serve warm with ketchup or mustard.