Recipe courtesy of Amanda Freitag

Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 12 servings
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Ingredients

Directions

Special equipment:
a deep-fryer and twelve 10-inch bamboo skewers
  1. 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.
  2. For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
  3. 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.)
  4. Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
  5. 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.
  6. Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
  7. Serve the corn dogs with the dipping sauce.
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