Mini Corn Dogs
Makes: about 10 servings
Cook: 20 minutes
1 (15-ounce) box Natural Honey Cornbread and Muffin Mix, Krusteaz®
1 1⁄4 cups whole buttermilk
1 large egg
4 cups vegetable oil
1 (14-ounce) package mini beef sausages, Lit’l Beef Franks®, Hillshire Farm®
Ketchup, mustard (optional)
Line a baking sheet with paper towels; top with a wire rack. In a large bowl, combine mix, buttermilk, and egg just until dry ingredients are moistened. Let stand for 10 minutes.
In a high-sided, 8-quart pot, heat 4 cups oil to 375°. Insert a wooden pick into one end of each mini sausage, leaving at least 1 inch of pick exposed. Stir the batter to blend. Holding the wooden pick, dip each sausage into batter, and then carefully place into the oil, frying only 4 at a time. Fry, turning with a slotted spoon, until golden. Transfer to prepared wire rack to cool. Serve with ketchup and mustard, if desired.