Mini Corn Dogs

[Roxy15]

Mini Corn Dogs:

1 Cup Yellow Cornmeal

1 Cup All-Purpose Flour

1/4 Tsp. Salt

1/8 Tsp. Black Pepper

1/4 Cup Sugar

4 Tsp. Baking Powder

1 Egg

1 Cup Plus 2 T. Buttermilk

1 Qt. Vegetable Oil, For Frying

2-(16-oz.) Pkgs. Beef Hot Dogs

Toothpicks

For The Honey Mustard:

1/4 Cup Mayonnaise

1 T. Prepared Mustard

1 T. Honey

1/2 T. Lemon Juice

In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk. Add more milk to adjust consistency for dipping.

Preheat oil in a deep saucepan over medium heat to 365 degrees.

Cut each hot dog into thirds. Pat hot dogs dry with a paper towel and insert toothpicks into cut hot dogs. Roll hot dogs in batter until well coated.

Fry 4-6 corn dogs at a time for 1-2 minutes, or until lightly browned. Drain on a paper towel-lined plate.

Place in a 200 degree oven to keep the corn dogs warm until all are fried.

To make the honey mustard, in a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice.

Serve with mini corn dogs for dipping.