Name: Corn Dog-Style Onion Wedges
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1 tablespoon vegetable oil, plus more for frying; 3/4 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons mustard powder; 1 teaspoon baking powder; 1/4 teaspoon cayenne pepper; Kosher salt and freshly ground black pepper; 1/2 cup whole milk; 1 large egg; 2 tablespoons honey; 1 large white onion (about 10 ounces), cut into 1-inch-wide wedges (24 to 30 wedges); 1/4 cup ketchup; 2 tablespoons yellow mustard; 1 teaspoon hot sauce

Directions

Try this cooking class now

20m Easy 100%

CLASS

Fill a large Dutch oven fitted with a deep-fry thermometer with 2 inches of oil and heat to 350 degrees F over medium heat. Line a baking sheet with paper towels.
Whisk the cornmeal, flour, garlic powder, mustard powder, baking powder, cayenne pepper, 2 teaspoons salt and a generous amount of black pepper in a large bowl. Whisk in the milk, egg, 1 tablespoon oil and 1 tablespoon honey.
Working in 3 to 4 batches, put the onions into the batter and use a spoon to submerge them completely so they are fully coated. Let any excess batter drip back into the bowl and transfer the onions to the oil with your hands or a fork.
Fry, flipping halfway through, until the batter is deep golden brown and the onions soften, 4 to 5 minutes. Transfer with a slotted spoon to the prepared baking sheet. Repeat with the remaining onions, returning the oil to 350 degrees F between batches.
Meanwhile, whisk together the ketchup, yellow mustard, hot sauce and remaining 1 tablespoon honey in a small bowl. Serve the onion wedges with the sauce.