Name: Chicago Corn Dogs Bites
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Ingredients: 2 quarts vegetable or canola oil; 1 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1/4 cup sugar; 2 teaspoons poppy seeds; 1 teaspoon baking powder; 1 teaspoon kosher salt; Freshly ground black pepper; 1 large egg; 1 1/4 cups buttermilk; Hot sauce, optional; One 13-ounce package all-beef mini cocktail franks, patted dry; Cherry tomatoes, sliced in half for garnish; Pearl onions, for garnish; Sport peppers, for garnish; Cornichons, cut in half lengthwise, for garnish; Celery salt, for sprinkling; Neon relish, for serving; Mustard, for serving

Directions

Watch how to make this recipe.

Special equipment:

a deep-fry thermometer; 5-inch skewers

Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.