Mini Corn Dogs with Sweet and Spicy Pepper Relish

Recipe courtesy Sandra Lee, 2008


For Relish:

3/4 cup ketchup

1/4 cup pickled hot peppers, diced

1/4 cup pickled sweet peppers, diced


For Corn Dogs:

1 egg

1 (8.5-ounce) package corn muffin mix

2 teaspoons garlic powder

2 teaspoon onion powder

3/4 cup milk

1/2 cup all-purpose flour

1 package cocktail franks

Vegetable oil, for frying

20 (6-inch) wooden skewers


In a small bowl combine ketchup and pickled peppers. Mix well and set aside.


In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.


Heat oil to 375 degrees F in a deep-fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve warm with the relish.