Gameday Mini Corn Dogs

Step 1 -In a large Dutch oven or a skillet over medium-high heat, add the vegetable oil.

Step 2 -In a large bowl, add the hot dog halves and the cornstarch and toss to coat.

Step 3 -Thread the coated hot dogs onto lollipop sticks or skewers.

Step 4 -In a large bowl, add the flour, the cornmeal, the sugar, and the baking powder and whisk to combine.

Step 5 -Season the flour mixture with the salt and the black pepper.

Step 6 -In a large glass measuring cup or a separate bowl, add the milk and the egg and whisk to combine.

Step 7 -Add the milk mixture to the flour mixture and stir to combine until just moist.

Step 8 -In batches, dredge the hot dogs in the batter until they are completely covered.

Step 9 -In batches of 4-5 at a time, add the hot dogs to the skillet and cook, while turning them occasionally, until they are evenly golden and crispy, about 2-3 minutes.

Step 10 -Transfer the corn dogs to paper towels to drain.

Step 11 -Repeat until all of the corn dogs are cooked.

Step 12 -Serve with the ketchup and the mustard.