Mini Corn Dogs: The Best Mini Corn Dogs Recipe from Cook'n

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	Mini Corn Dogs

Serves: 40

   1 cup flour
   3 tablespoons yellow cornmeal
   1 1/2 teaspoons baking powder
   1/2 teaspoon salt
   3 tablespoons butter or margarine
   2/3 cup milk
   1 egg lightly beaten
   3 cups vegetable oil
   Ketchup
   Prepared mustard
   Pickle relish
   1 16-ounce package hot dogs cut in 1" pieces

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In a small bowl, stir together flour, cornmeal, baking powder and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs.

Beat in milk and egg until well blended. (Batter will be quite thick.)

In a heavy medium saucepan, heat oil to 375° F. Carefully pour hot oil into a fondue pot and place over fondue burner.

Place catsup, mustard and relish in small serving bowls. Spear frankfurter pieces with fondue forks and dip into batter, letting excess drip off. Fry, a few at a time, in hot oil for about 2 minutes or until golden brown. Dip in catsup, mustard or relish.

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