- 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
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.
©2020 Silver Spring Foods, Inc. All Rights Reserved.
Recipe courtesy Based in part on a Food Network recipe, it has been modified by Silver Spring Foods, Inc.