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Recipe courtesy of Molly Yeh

Chicago Corn Dogs Bites

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  • Level: Intermediate
  • Total: 50 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Special equipment:
a deep-fry thermometer; 5-inch skewers
  1. Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
  2. 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.
  3. 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.
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