Corn Dog Pops
quart (4 cups) oil for frying
cup Original Bisquick™ mix
teaspoon dry ground mustard
Mustard and ketchup for dipping
Pour oil into a small pot and heat to medium high.
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.
Trim the pointed edges of the bamboo skewers off with some scissors. Put a bamboo skewer in each hot dog half lengthwise.
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.
Remove from the oil and drain the corn dogs on paper towels.
Serve immediately with ketchup and mustard for dipping.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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.