Corn Dogs with Sweet Mustard
This recipe guides you through making classic corn dogs with a homemade batter and a unique sweet mustard sauce. Hot dogs are coated in a seasoned cornmeal mixture, deep-fried until golden, and served with a zesty blend of spicy brown mustard and apricot preserves. It's an easy and fun dish, perfect for a quick meal or a playful snack.
Equipment
- 1 Deep heavy pot or deep fryer Essential for safe and even deep frying.
- 1 Whisk For preparing the batter and sauce.
- 1 Large Mixing Bowl For combining dry and wet ingredients for the batter.
- 1 Small Mixing Bowl For preparing the sweet mustard sauce.
- 8 Chopsticks Used as handles for dipping and frying hot dogs.
Ingredients
Main
- 4 cups canola oil for frying
- 1 cup baking mix
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 3/4 cup milk
- 1/2 cup spicy brown mustard
- 1/4 cup apricot preserves
- 8 hot dogs
- 1/4 cup all-purpose flour for dusting
- Special equipment: chopsticks
- In a deep heavy pot or a deep fryer add the oil and heat to 350 degrees F.
Instructions
- In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
- In a small bowl, stir together the mustard and preserves.
- When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
Notes
1. Deep frying requires vigilance; maintain the oil temperature at 350°F (175°C) to ensure even cooking and a crispy, non-greasy result. A deep-fry thermometer is highly recommended. 2. When preparing the batter, mix until just combined to avoid overworking the gluten, which can lead to a tough coating. 3. Dusting hot dogs with flour before dipping is crucial for the batter to adhere properly. 4. After frying, drain corn dogs on a wire rack over paper towels, rather than directly on paper, to prevent steaming and maintain crispness. 5. The sweet mustard sauce offers a delightful counterpoint to the savory corn dog; adjust the apricot preserves to achieve your desired balance of sweetness.