Photo: Corn Dogs with Sweet Mustard Recipe
Ingredients
- 4 cups canola oil, for frying
- 1 cup baking mix
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 3/4 cup milk
- 1/2 cup spicy brown mustard
- 1/4 cup apricot preserves
- 8 hot dogs
- 1/4 cup all-purpose flour, for dusting
- Special equipment: chopsticks
- In a deep heavy pot or a deep fryer, add the oil and heat to 350 degrees F.
Directions
In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
In a small bowl, stir together the mustard and preserves.
When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
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By Tameren
Charlotte, NC
on June 19, 2013
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I've never really been a big fan of corn dogs, but my daughter loves them and I thought I'd give it a try. Wow am I glad I did! These made a great dinner and I loved the mustard sauce and the corn dogs (as did my daughter and brother. I have to say that the mixture was a little hard to work with (gooey but although they didn't look like the photo they tasted wonderful. Thanks Sandra, it made a very excellent and economical meal.
By CSTX
Lewisville, TX
on March 07, 2011
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This was just ok for me. The batter didn't seem to stick too nicely to the hotdog so the final result wasn't smooth like the corndogs you see in restaurants. It puffed up a lot. I made a fourth of the batter only & it came for 4 hotdogs perfectly. I did take the advice of "micspouse" & added some honey & the skewers at the end. Still I am not satisfied & wonder what I did wrong.
* Update**** - regardless the kids LOVED it & wanted more.
By mabennetts
Arvada, 44
on March 05, 2011
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Already rated, and I still give it at least 4+ stars.
Found the problem for those that the batter falls off...I forced the recipe tonight since I had hungery men and a a full keg of beer. IF your hotdogs are right out of the fridge and your batter is cool, the batter when it hits the hot oil will explode. The 1st time I made everything was at room temp and came out perfect.
This time as I posted before, I did add sugar to make a sweeter batter....YUM!!! Just thought I would repost and share why batter can fall off. I am a happy camper and will not be buying premade corndogs ever again
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