Firecracker Corn Dogs with Honey-Mustard Glaze

Allergens

Wheat, Eggs, Milk

Ingredients

• 2 large hot dogs
• 1 cup all
• purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 egg, lightly beaten
• Vegetable oil for frying
• 2 wooden sticks Honey
• Mustard Glaze:
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice

Instructions

1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Stir in the milk and egg until well combined. Let the batter rest for 10 minutes to allow it to thicken slightly.
2. Pour enough vegetable oil into a deep frying pan or pot to reach a depth of about 1 inch. Heat the oil over medium heat to 350°F (175°C).
3. To prepare the honey mustard glaze, whisk together the honey, Dijon mustard, and lemon juice in a small bowl. Set aside.
4. Thread each hot dog onto a wooden stick and then dip it into the batter, coating it completely. Carefully lower the battered hot dogs into the hot oil and fry for 3 4 minutes per side or until golden brown and cooked through. Remove the corn dogs from the oil using a slotted spoon and drain on paper towels.
5. Brush the honey mustard glaze generously over each hot dog, leaving a drizzle effect. Serve immediately while still warm.

Chef’s Insight

Use sausages that are already in casings for easier dipping and less mess.

Notes

This recipe is perfect for a fun and flavorful party snack or tailgate food.