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.
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
12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
Cocktail picks or toothpicks
Cranberry Mustard (recipe follows)
How to Make It
Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.
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.
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.