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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.

This Story Originally Appeared On sunset.com


Credit: Aya Brackett; Styling: Emma Star Jensen

Recipe Summary

30 mins
Makes about 20


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

135 calories; calories from fat 56%; protein 3.7g; fat 8.5g; saturated fat 3.4g; carbohydrates 11g; fiber 0.5g; sodium 378mg; cholesterol 24mg.