Mini Corn Dogs with Cranberry Mustard

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 56%
  • Protein: 3.7g
  • Fat: 8.5g
  • Saturated fat: 3.4g
  • Carbohydrate: 11g
  • Fiber: 0.5g
  • Sodium: 378mg
  • Cholesterol: 24mg

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. 1. Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.
  2. 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. 3. Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.
  4. 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.
  5. Note: Nutritional analysis is per piece without mustard.
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