Mini Corn Dogs with Sweet and Spicy Pepper Relish

• 3/4 cup ketchup
• 1/4 cup pickled hot peppers, diced
• 1/4 cup pickled sweet peppers, diced
• 1 egg
• 1 (8.5-ounce) package corn muffin mix
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 3/4 cup milk
• 1/2 cup all-purpose flour
• 1 package cocktail franks
• Vegetable oil, for frying
• 20 (6-inch) wooden skewers

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.
4. In a separate shallow dish add flour.
5. Insert wooden skewers half way into cocktail franks.
6. Heat oil to 375 degrees F in a deep-fryer.
7. Dredge each cocktail frank in flour, dust off excess then dip into cornmeal batter.
8. Fry 2 to 3 corn dogs at a time for about 1 to 2 minutes or until golden brown.
9. Drain on paper towels.
10. Serve warm with the relish.

ketchup, peppers, pickled sweet peppers, egg, garlic, onion powder, milk, allpurpose, cocktail franks, vegetable oil, wooden skewers

Taken from www.foodnetwork.com/recipes/mini-corn-dogs-with-sweet-and-spicy-pepper-relish-recipe.html (may not work)