Grilled hot dogs make better corndogs. Even corndog haters like these.
Prep Time2 hrs 15 mins
Cook Time10 mins
Total Time2 hrs 25 mins
- 8-1/2 oz Jiffy corn muffin mix box
- 1/2 cup 2% or whole milk
- 1 each Egg
- 1 tsp Mustard, ground
- 1 8-ct pkg Koegel Viennas or other natural casing hot dog
- 8 each Skewers, wood
- Frying oil not salad oil
In the glass casserole, combine the corn muffin mix and the ground mustard. In the medium mixing bowl, mix the milk and egg. Dump the liquid into the dry mixture and whisk it until it’s a slightly lumpy batter. Let the batter rest at least two hours, then stir it gently before using.
Fill the deep fryer to its fill line with the frying oil or, if using a deep skillet, fill to a depth of about 1-1/2″. Set the oil for a temperature of 375 degrees F. Once the oil is up to temperature, line the plate with some paper towel and set it aside.
Grill the Viennas and set them on some paper towel.
Use more paper towel to wipe any juices off up to three of the Viennas. If your skewers have sharp, pointed ends, use a good pair of scissors or some other cutting tool to cut these points off! Slowly work a wooden skewer into each Vienna, straightening the meat as you go while making sure the skewer doesn’t come out the far end. (If it does, just pull it back a bit.)
Using a spiraling motion, dip each Vienna into the batter, removing it the same way, making sure the meat is covered completely from end-to-end.
Using the same spiraling motion (and keeping your fingers out of the hot oil!), roll the skewered and battered Vienna into the oil, dropping the skewer last, followed by the second and third Viennas when you have them ready.
Use the tongs to gently and continuously keep the corndogs moving and rotating in the oil so they cook evenly. Cooking should only take a minute or two.
When the corndogs are a golden brown, remove them to the paper towel-lined plate for draining.
The corndogs can be served as soon as the skewer is cool enough to touch.