Copycat Street Fair Carnival Corn Dogs with Spicy Mustard Dip

Allergens

Wheat (gluten), Dairy (in biscuit dough), Mustard

Ingredients

• 12 hot dogs
• 1 package (16 oz) refrigerated biscuit dough
• Vegetable oil for frying
• Wooden sticks
• 1 cup all
• purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste Spicy Mustard Dip:
• 1 cup yellow mustard
• 1 tablespoon horseradish
• 1 teaspoon hot sauce (adjust to taste)
• 1/4 teaspoon paprika
• Salt and pepper to taste

Instructions

1. Cut the biscuit dough into 12 equal pieces. Roll each piece into a long, thin rope. Wrap each hot dog with a dough rope, covering it completely. Secure with wooden sticks.
2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Coat each wrapped hot dog evenly with the seasoned flour mixture.
3. In a deep frying pan or saucepan, heat about 2 inches of vegetable oil to 350°F. Fry corn dogs in batches until golden brown and cooked through, about 3 4 minutes per side. Remove from oil and let drain on paper towels.
4. To prepare the Spicy Mustard Dip, whisk together yellow mustard, horseradish, hot sauce, paprika, salt, and pepper in a small bowl. Serve alongside warm corn dogs.

Chef’s Insight

For an added touch, dust the corn dogs with a little powdered sugar before serving.

Notes

For a vegan option, use vegan hot dogs and biscuit dough.