Smoky Street Corn Dogs with Spicy Mustard Dip

Allergens

Dairy, Eggs, Wheat

Ingredients

• 12 hot dogs
• 8 oz cream cheese, softened
• 1/4 cup spicy mustard
• 1 tbsp honey
• 2 cups all
• purpose flour
• 1 1/2 cups yellow cornmeal
• 3 tsp baking powder
• 1 tbsp sugar
• 1 tsp salt
• 2 cups milk
• 2 large eggs
• 4 cups vegetable oil, for frying
• 16 wooden skewers
• Smoky BBQ sauce, for drizzling

Instructions

1. In a small bowl, mix the cream cheese, spicy mustard, and honey until smooth. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt. Add the milk and eggs, mixing well to combine.
3. Fill a deep frying pan with vegetable oil and heat over medium high heat to 350°F.
4. Place the hot dogs onto wooden skewers, leaving about 1/2 inch exposed at the end.
5. Dip each hot dog skewer into the batter, making sure it's completely coated. Carefully lower the coated hot dog skewers into the hot oil and fry for 3 4 minutes or until golden brown and cooked through.
6. Remove from heat and allow to cool slightly before drizzling with smoky BBQ sauce and serving with the spicy mustard dip.

Chef’s Insight

The secret to the perfect corn dog is all in the batter - make it thick enough to hold its shape but not too dense, allowing for a light and crispy exterior.

Notes

This recipe is best enjoyed freshly cooked and served warm. For a more authentic experience, serve with crinkle-cut fries and a funnel cake for an indulgent tailgate feast.