Recipe courtesy of Gabriela Rodiles

Corn Dog-Style Onion Wedges

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This corn dog and onion hybrid has the same fluffy, slight crunchy, batter as a corn dog and the juicy-sweet flavor of an onion ring. They’re a perfect appetizer for any vegetable lover.
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.  
  3. 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. 
  4. 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.  
  5. 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.  

Cook’s Note

Use the same measuring spoon for the oil and honey. If you measure out the oil first, the honey will slide right off of the spoon

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