Mini Corn Dogs with Sweet and Spicy Pepper Relish

Ingredients

• 1 package cocktail franks 
• 8.5 ounce corn muffin mix 
• 1  eggs 
• 0.5 cup flour all-purpose
• 2 teaspoons garlic powder 
• 0.8 cup catsup 
• 0.8 cup milk 
• 2 teaspoon onion powder 
• 0.3 cup pickled peppers diced hot
• 0.3 cup pickled peppers diced sweet
• 4 servings vegetable oil for frying
• 6 inch wooden skewers 
• 6 inch wooden skewers 

Equipment

• bowl
• paper towels
• mixing bowl
• wooden skewers

Directions

1. In a small bowl combine ketchup and pickled peppers.
2. Mix well and set aside.
3. 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.
4. 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.
5. Drain on paper towels.
6. Serve warm with the relish.