Copycat Carnival-Style Corn Dogs with Spicy Mustard Dipping Sauce

Allergens

Wheat (gluten), Eggs, Dairy (milk)

Ingredients

• 12 precooked sausages
• 2 cups yellow cornmeal
• 1 cup all
• purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Vegetable oil, for frying
• 1 cup spicy mustard
• 2 tablespoons honey

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and cumin.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but still pourable.
4. Preheat the vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
5. Insert a wooden skewer into each sausage, then dip it into the batter, coating completely.
6. Carefully lower the battered sausages into the hot oil and fry for 4 5 minutes, turning occasionally, until golden brown and cooked through.
7. Remove the corn dogs from the oil using a slotted spoon and place them on a paper towel lined plate to drain.
8. In a small bowl, mix together the spicy mustard and honey. Serve alongside the warm corn dogs for dipping.

Chef’s Insight

For an extra crunchy exterior, try adding 1/2 cup of finely crushed corn flakes to the batter.

Notes

This recipe is perfect for a party or gathering, as it can be prepared ahead of time and fried in batches.