Corn Dog Pops

Mini corn dogs on a stick are just the way to bring back childhood memories. MORE + LESS -

Girl Who Ate Everything

March 21, 2017

quart (4 cups) oil for frying

whole eggs

cup milk

cup Original Bisquick™ mix

cup cornmeal

1/2

teaspoon dry ground mustard

1/2

teaspoon paprika

hot dogs, cut in half

wooden skewers

Mustard and ketchup for dipping

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1

Pour oil into a small pot and heat to medium high.
2

While oil is heating, make the batter. In a medium bowl, whisk the eggs and milk together. Add the Bisquick, cornmeal, mustard, and paprika. Mix well and set aside.
3

Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
4

Dip each hot dog in the batter, coating completely, then place in the hot oil. Cook about 3-4 at a time making sure not to crowd the pot. Cook for 3-4 minutes or until corn dogs are golden brown.
5

Remove from the oil and drain the corn dogs on paper towels.
6

Serve immediately with ketchup and mustard for dipping.

Nutrition Information

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

You don't have to go the fair to get one of your favorite childhood foods. Make these mini corn dogs on sticks at home! I have to admit it was always a toss up for me between corn dogs and funnel cake, but there's something about food on a stick that wins me over in the end. I made a mini-version of the classic right in my own kitchen. It was surprisingly easier than I thought it would be, and my kids went gaga for them. These Corn Dog Pops are adorable and delicious...and cost a fraction of what you’d pay at the fairgrounds. This is party food right here! Everyone grab a stick and start dipping away in some ketchup and mustard!
Corn dogs freeze beautifully, so make them ahead of time and stick them in your freezer for easy lunch or snack.