Recipe: Mini corn dogs with sweet pepper relish

Corn dogs … just those two words bring back childhood memories for me of the N.C. State Fair, and also the cafeteria way-back-when at Zebulon Elementary School where I attended elementary school.

Here’s a jazzed up version of corn dogs that will leave your Lil’ Chefs asking for more. It also serves well at upcoming late spring picnics and summer play dates for your children.

For relish

¼ cup pickled sweet peppers, diced

For corn dogs

20 (6-inch) wooden skewers

For the relish, combine ketchup and pickled peppers in a small bowl. Mix well and set aside.

In a large mixing bowl, combine egg, corn muffin mix, garlic powder, onion powder and milk. In a separate shallow dish add flour. Insert wooden skewers half way into cocktail franks.

Heat oil to 375 degrees F in a deep fryer. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown. Drain on paper towels. Serve with the relish.