Festival Classic Snack – Sizzling Street Corn Dogs

Allergens

Wheat, Eggs, Dairy

Ingredients

• 8 hot dog sausages
• 1 cup all
• purpose flour
• 1 cup yellow cornmeal
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1 large egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 8 hot dog buns
• Vegetable oil, for frying
• 1/2 cup spicy mustard
• 1/2 cup honey
• 1 tbsp chili powder

Instructions

1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
2. Gradually add in the milk, egg, and melted butter, stirring until smooth.
3. Refrigerate the batter for 30 minutes to rest.
4. Preheat about 2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C).
5. Insert hot dogs into buns, pressing gently to secure them in place.
6. Dip the corn dog bun hot dog combo into the rested batter, fully coating each side.
7. Carefully lower the battered corn dogs into the hot oil and fry for 3 minutes per side or until golden brown and crispy.
8. Remove the corn dogs from the oil using a slotted spoon or tongs and place them on a paper towel lined plate to drain excess oil.
9. In a small bowl, mix together spicy mustard, honey, and chili powder.
10. Serve the sizzling street corn dogs with the sweet and spicy dipping sauce.

Chef’s Insight

For added flavor, roll the corn dogs in crushed, seasoned tortilla chips before frying.

Notes

Adjust the spiciness of the dipping sauce to your preference.