Mini Corn Dogs with Homemade Mustard

By lbgtdep

Total:40 minActive: 40 min
Yield: 16 servings
Level: Intermediate

Ingredients

• Homemade Mustard:
• 8 cups canola oil
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• Kosher salt
• 2 large eggs, lightly beaten
• 3/4 cup buttermilk
• 8 hot dogs, cut in half
• Homemade Mustard, recipe follows, or store-bought, for serving
• 1 cup mustard powder, such as Colman's
• 1/2 cup honey
• 2 tablespoons cider vinegar
• 1/2 cup brown mustard seeds, toasted
• ADD CHECKED ITEMS

Preparation

Step 1

Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine.

Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain.

Serve with mustard.

Homemade Mustard:
Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month.