Karina Sharma
Cornmeal, all-purpose flour, baking powder, sugar, salt, pepper, egg, milk,mini hot dogs.
Combine cornmeal, flour, baking powder, sugar, salt, and pepper in a bowl.
Whisk in the egg, milk, and mustard until smooth.
Coat the mini hot dogs in the cornmeal batter, ensuring they’re evenly covered.
Heat oil in a deep pan or fryer. Fry the corn dogs until golden brown and crispy, about 3-4 minutes.
Remove from oil, let cool for a few minutes, and serve with ketchup or mustard.