What’s better than eating stuff off a stick? Deep-fried, mustardy mini corn dogs (pups, get it?) slathered in a spicy BBQ sauce. That.
1. Cut each hot dog in half then insert a chopstick into the cutoff end of each hot dog. Dry off the hot dogs with paper towels.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a liquid measuring cup, whisk together the egg, onion and creamed corn. Pour the wet ingredients into the dry ingredients and stir until combined using a spoon or spatula. Add milk slowly, mixing enough in to make a thick batter. Don’t worry of you have some milk left over. Set aside for 30 minutes for the gluten to relax before frying.
3. Add 4 inches of oil to a large, heavy-bottomed stockpot and heat until the thermometer consistently reaches 175ºC/360ºF.
4. Lightly flour each sausage and quickly dip each lollypup in and out of the batter. Immediately place each hot dog into the oil and cook until coating is golden brown, about 4 to 5 minutes turning regularly.