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.

Yield:

Makes about 20

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

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

Ingredients

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
Cornstarch
Cocktail picks or toothpicks
Cranberry Mustard (recipe follows)

Preparation

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.

Note:

December 2013
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