Name: Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 12 servings
Ingredients: 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; Coarse salt and freshly ground pepper; 4 large eggs, lightly beaten; 2 cups whole milk; 2 cups crumbled kettle corn; 12 hot dogs

Directions

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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Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

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