Mini Corn Dogs with Sweet and Spicy Relish

Mini Corn Dogs With Sweet And Spicy Relish

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shauna engel


Saw this recipe on Food Network a few years ago, has been a hit in our family ever since! Made a few minor modifications (tooth picks instead of meat skewers, and cut the hot dog dogs myself instead of cocktail franks.) We love mustard so haven't actually tried the relish yet, so give it a try and let me know how it is! The garlic and onion seem to really compliment the corn mix well (other similar recipes don't usually include them). Enjoy


★★★★★ 1 vote

10 Min
10 Min


  • 1
  • 1
    8.5 oz package corn muffin mix
  • 2 tsp
    garlic powder
  • 2 tsp
    onion powder
  • 3/4 c
  • 1/2 c
    all purpose flour
  • 1 pkg
    hot dogs of your choice (i like to use oscar myer bun length as one dog cuts perfectly into 3)
  • ·
    vegetable oil for frying
  • 24

  • 3/4 c
  • 1/4 c
    pickled hot peppers (diced)
  • 1/4 c
    pickled sweet peppers (diced)

How to Make Mini Corn Dogs with Sweet and Spicy Relish


  1. In a small bowl mix the ketchup and peppers, set aside
  2. In a large bowl combine egg, corn muffin mix, garlic powder, onion powder and milk
  3. In a seperate dish add flour. Cut hot dogs in 1/2's or 1/3's depending on hot dog size. To save time I dredge all hot dog pieces in flour in the bowl at same time and leave in there until i am ready to dip in batter.
  4. Insert toothpick into end of hot dog, shake off excess flour, and dip into batter. Fry 2-3 hot dogs at time for 1-2 minutes or until golden brown. Original recipe says deepfryer but I just use small saucepan with few inches of oil and a pair of tongs. Drain on paper towels. Serve warm with the relish.

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