Enjoy a fun and flavorful twist on a classic fair favorite with these Crispy Corn Dogs, featuring hot dogs encased in a golden, crunchy batter that’s perfect for dipping in the Zippy Mustard Sauce.
Crispy Corn Dogs
Makes 8
Ingredients
- ¼ cup vegetable oil, plus more for frying
- 1½ cups plus 3 tablespoons all-purpose flour, divided
- 1½ cups plain yellow cornmeal
- ⅔ cup sugar
- 1 tablespoon baking powder
- 1½ teaspoons kosher salt, plus more to taste
- 1 cup whole milk
- 2 large eggs
- ½ cup diced okra
- ½ cup diced red bell pepper
- 8 hot dogs
- 8 (6-inch) wooden skewers
- 3 cups panko (Japanese bread crumbs)
- Zippy Mustard Sauce (recipe follows)
- Garnish: Korean chili flakes
Zippy Mustard Sauce
- ½ cup mayonnaise
- ½ cup stone-ground mustard
- ¼ cup white distilled vinegar
- 1 teaspoon Korean chili flakes (or chili powder)
Instructions
- In a large cast-iron Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 360°.
- In a large bowl, whisk together 1½ cups flour, cornmeal, sugar, baking powder, and salt; whisk in oil, milk, and eggs until smooth. Fold in okra and bell pepper. Let stand for 10 minutes.
- Pat hot dogs dry with paper towels.
- In a shallow dish, place remaining 3 tablespoons flour. In another shallow dish, place bread crumbs. Dredge hot dogs in flour, gently tapping off excess. Thread hot dogs onto wooden skewers.
- In a tall, narrow glass, pour batter. Holding ends of skewers, dip hot dogs into batter to completely cover, letting excess drip off. Quickly roll in bread crumbs.
- Carefully place battered hot dogs into hot oil, and fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels; season to taste with salt. Serve with Zippy Mustard Sauce and garnish with chili flakes, if desired.
Zippy Mustard Sauce
- In a medium bowl, stir together all ingredients until combined. Refrigerate in an airtight container.
