Festival Firecracker Corn Dogs

Allergens

Eggs, Wheat (Gluten)

Ingredients

• 8 all
• beef hot dogs
• 1 cup cornmeal
• 1 cup all
• purpose flour
• 2 teaspoons baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (or to taste)
• 1 cup whole milk
• 2 large eggs
• 2 cups vegetable oil, for frying
• Wooden sticks or skewers Sriracha Honey Glaze:
• 1/2 cup honey
• 2 tablespoons Sriracha sauce
• 1 teaspoon lime juice

Instructions

1. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and cayenne pepper. Set aside.
2. In another bowl, combine the milk and eggs. Whisk until well combined.
3. Gradually add the wet mixture to the dry mixture, stirring until a smooth batter forms.
4. Preheat your deep fryer or heavy pot with vegetable oil to 350°F (175°C).
5. Thread each hot dog onto a wooden stick or skewer. Dip the hot dogs into the batter, making sure they are evenly coated. Carefully lower them into the hot oil and fry for 4 5 minutes or until golden brown and crispy. Remove from the oil and drain on paper towels.
6. For the Sriracha honey glaze, in a small saucepan over low heat, combine the honey, Sriracha sauce, and lime juice. Stir until well combined and slightly thickened.
7. Drizzle the glaze over the cooked corn dogs and serve immediately.

Chef’s Insight

The perfect balance of spicy and sweet, these firecracker corn dogs are sure to be the hit of any festival gathering.

Notes

Be careful when frying and always supervise children. Use caution with hot oil.