Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

Total Time:
1 hr
30 min
30 min

12 servings

  • Chipotle Honey Mustard Dipping Sauce:
  • 2 cups honey
  • 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
  • Salt and freshly cracked black pepper
  • 1 cup Dijon mustard
  • Kettle Corn Dog:
  • Vegetable oil, for deep-frying
  • 2 2/3 cups yellow cornmeal
  • 1 1/3 cups all-purpose flour, plus more for the hot dogs
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • Coarse salt and freshly ground pepper
  • 4 large eggs, lightly beaten
  • 2 cups whole milk
  • 2 cups crumbled kettle corn
  • 12 hot dogs
  • Special equipment: a deep-fryer and twelve 10-inch bamboo skewers

  • For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.

  • For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.

  • Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)

  • Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.

  • Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.

  • Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.

  • Serve the corn dogs with the dipping sauce.

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    This recipe is featured in:

    American Diner Revival