Mini Corn Dogs with Green Chile Mustard

Mini Corn Dogs with Green Chile Mustard

1 Review 1 Pic
  • Prep

    20 m
  • Ready In

    35 m
Recipe by  Old El Paso®

“The mini corn dogs are great for kids and adults alike; a Mexican twist on the dipping sauce really kicks them up a notch!”

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Ingredients

Adjust Servings

Original recipe yields 16 mini corn dogs

Directions

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

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Review (1)

Rate This Recipe
Osider760
4

Osider760

Awsome and easy. Serve with whatever you like but I love mustard with my corn dog. I made mine with toothpicks and cocktail weenies and they were gone in seconds. Next time I will have to double the batch to make sure I get more then one. Even better was the fact I used mini chedder cocktail weenies for that cheese flavor, its to die for!!!!! 2 thumbs up. Thank you!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 56 mg
  • 19%
  • Sodium
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

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