Corn dogs with Mustard and Catsup Recipe


  • 6 pecs hot-dog
  • 1/2 cup yellow cornmeal
  • 7 tbsp s all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp cayenne pepper, optional
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 1 tbsp honey
  • 4 tbsp s mustard
  • 4 tbsp s cat-sup
  • Vegetable oil for deep frying
  • Wooden sticks

Cooking Instructions:

  1. Heat oil. It should be two-three inches deep. 
  2. Cut hot-dogs in three pecs.
  3. Stick a small wooden stick in each hot dog. 
  4. Combine dry ingredients in a small bowl. 
  5. Combine milk, egg and honey. 
  6. Add wet ingredients to dry ingredients and whisk until well blended.
  7. Pat hot-dogs dry with a paper towel. 
  8. Dip each hot-dog in batter and gently lay in the hot oil. 
  9. Fry for about three minutes each until golden brown.
  10. Serve with mustard and cat sup.


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One Response

  1. Andrew May 28, 2016
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