Street Fair Corn Dogs with Smoky Maple Mustard

Allergens

Wheat (gluten), Milk, Egg

Ingredients

• 8 hot dog franks 1 cup yellow cornmeal 1/2 cup all
• purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon cayenne pepper (optional) 3/4 cup milk 1 large egg, lightly beaten Vegetable oil for frying Smoky Maple Mustard: 1/2 cup Dijon mustard 2 tablespoons pure maple syrup 1 teaspoon smoked paprika 1/2 teaspoon apple cider vinegar Pinch of salt

Instructions

1. In a large bowl, whisk together cornmeal, flour, baking powder, salt, paprika, garlic powder, onion powder, and cayenne pepper (if using). Stir in milk and egg until well combined.
2. Heat about 2 inches of vegetable oil to 350°F in a deep frying pan or deep fryer.
3. While the oil is heating, skewer each hot dog with a wooden stick, leaving a little space between the end of the hot dog and the stick.
4. Dip each hot dog into the batter, shaking off any excess, and carefully lower it into the hot oil. Repeat for all 8 hot dogs.
5. Fry until golden brown, about 3 4 minutes, turning occasionally to ensure even cooking. Remove from the oil and place on a paper towel lined plate to drain.
6. In a small bowl, mix together mustard, maple syrup, smoked paprika, apple cider vinegar, and salt. Set aside.

Chef’s Insight

For extra crunchiness, double-dip the hot dogs in the batter before frying.

Notes

These street fair corn dogs will transport you to a lively festival with every bite. A tasty blend of nostalgia and indulgence, they're perfect for parties or family gatherings. Enjoy!