Firecracker Corn Dogs

Allergens

Milk, Eggs, Wheat

Ingredients

• 8 beef or turkey hot dogs
• 1 cup yellow cornmeal
• 1 cup all
• purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 cup whole milk
• 1 large egg, beaten
• Canola oil, for frying
• 1 cup spicy brown mustard
• 1 tablespoon honey

Instructions

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cayenne pepper, paprika, and garlic powder. Add the milk and beaten egg, stirring until well combined. Let the batter rest for 15 minutes to thicken.
2. Heat about 2 inches of canola oil in a deep frying pan or Dutch oven to 350°F (175°C).
3. Insert each hot dog into a skewer or stick, leaving about 1 inch of the hot dog exposed at the end of the skewer.
4. Dip each hot dog into the batter, coating it evenly, and carefully lower it into the hot oil. Fry for 2 3 minutes per side, or until golden brown and crispy. Remove from the oil and place on a paper towel lined plate to drain excess oil.
5. In a small bowl, mix together the spicy mustard and honey. Brush the glaze over each fried corn dog generously.
6. Serve immediately with additional mustard glaze on the side.

Chef’s Insight

To achieve that perfect crispy texture, make sure to let the batter rest before frying and pat the hot dogs dry with paper towels before coating them in batter.

Notes

Serve with a side of crispy fries or coleslaw for a complete festival meal.