Smoky Sizzling Corn Dogs with Mango Jalapeño Relish

Allergens

Milk, Eggs

Ingredients

• 6 hot dogs
• 2 cups cornmeal
• 1 cup all
• purpose flour
• 2 tbsp sugar
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• Canola oil for frying
• 6 wooden skewers For Mango Jalapeño Relish:
• 1 ripe mango, diced
• 1 jalapeño pepper, finely chopped
• Juice of 1 lime
• 2 tbsp honey
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together cornmeal, flour, sugar, salt, and baking powder.
2. Add milk, egg, and melted butter, mix until well combined. Cover and refrigerate for 30 minutes.
3. In a deep fryer or heavy pot, heat oil to 350°F.
4. While the batter is chilling, prepare hot dogs by piercing them with wooden skewers.
5. Dip each hot dog into the chilled cornbread batter and carefully lower it into the hot oil. Fry for 4 5 minutes or until golden brown, turning occasionally.
6. Remove from oil and let drain on paper towels. Repeat for all hot dogs.
7. For Mango Jalapeño Relish, combine mango, jalapeño, lime juice, honey, and cilantro in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
8. Serve corn dogs warm with Mango Jalapeño Relish on the side.

Chef’s Insight

To create that authentic festival vibe, serve these corn dogs with a wooden stick and enjoy the sizzling sounds and aromas while you indulge in this delicious treat.

Notes

Pair these Smoky Sizzling Corn Dogs with a cold beer or your favorite refreshing beverage.