Mini Corn Dogs with Cranberry Mustard

Mini Corn Dogs with Cranberry Mustard Recipe

Photo: Aya Brackett; Styling: Emma Star Jensen

The Chardonnay in a brut blend pairs well with the corn and the mustard, while the Pinot Noir builds bridges to the hot dog and the cranberry in the dip.

TIP: Make the Cranberry Mustard before you start the dogs.

Makes about 20


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1 cup flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons butter, melted
1 large egg
Vegetable oil
12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
Cocktail picks or toothpicks
Cranberry Mustard (recipe follows)


Total: 30 Minutes

1. Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.

2. Pour 1 1/2 in. oil into a frying pan and heat to about 350° on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200° oven until all are done.

3. Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.

Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.

Note: Nutritional analysis is per piece without mustard.

Created date

November 2013

Nutritional Information

Calories 135
Caloriesfromfat 56 %
Protein 3.7 g
Fat 8.5 g
Satfat 3.4 g
Carbohydrate 11 g
Fiber 0.5 g
Sodium 378 mg
Cholesterol 24 mg