Mini Corndogs

Ingredients:

• Beer'n Brat Mini Corndogs
• 1 egg
• 1 (8.5 oz) package corn muffin mix
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ½ cup cup milk (or more to thin out batter)
• ½ cup Silver Spring™ Beer’n Brat Mustard
• 1 package cocktail franks (we used Turkey Lit’l Smokies)
• Vegetable oil for frying
• 20 (6-inch) wooden skewers

Directions:

In a bowl, mix together the egg, muffin mix, garlic and onion powders, milk, and Silver Spring Beer’n Brat Mustard. Insert skewers halfway into the cocktail franks.

Heat oil to 375 degrees in a deep fryer or medium heat on the stove top in a 3 quart or bigger sauce pan. (Use enough oil to fill the sauce pan about ¾ of the way full.
If you do not have a thermometer to check the temperature of the oil, lightly drop a small amount of batter into the oil to see if it cooks.)

Dip the cocktail franks into the cornmeal batter. Fry a few franks at a time for 3-4 minutes or until golden brown. Let drain in paper towels.

(You can choose to do one frank at a time by holding the stick out of the oil; just be careful that you don’t burn yourself.) We cooked one corndog first to make sure that the dough was cooked through.

Serve with Silver Spring Beer’n Brat Mustard.