Firecracker Street Corn Dogs

Allergens

Wheat, Eggs, Soy (Mayonnaise)

Ingredients

• 1. 8 beef or pork sausages 2. 1 cup all
• purpose flour 3. 1/2 cup cornmeal 4. 1 tsp baking powder 5. 1/2 tsp salt 6. 1/2 tsp paprika 7. 1/2 tsp garlic powder 8. 1/2 tsp onion powder 9. 1/2 cup buttermilk 10. 1/2 cup soda water 11. 4 cups vegetable oil for frying 12. Firecracker Dip: a. 1/2 cup mayonnaise b. 2 tbsp sriracha sauce c. 1 tbsp lime juice

Instructions

1. In a large pot, heat the vegetable oil to 350°F for frying.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, paprika, garlic powder, and onion powder. Gradually add buttermilk and soda water, mixing until smooth.
3. Dip each sausage into the batter, fully coating it, then carefully lower into hot oil. Fry for 4 5 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on paper towels.
4. For Firecracker Dip, whisk together mayonnaise, sriracha sauce, and lime juice in a small bowl.
5. Serve corn dogs warm with Firecracker Dip on the side.

Chef’s Insight

Adjust batter consistency as needed for better coating.

Notes

Serve with a refreshing side salad for a well-rounded meal.