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
  1. 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°.
  2. 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.
  3. Pat hot dogs dry with paper towels.
  4. 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.
  5. 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.
  6. 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
  1. In a medium bowl, stir together all ingredients until combined. Refrigerate in an airtight container.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crispy-corn-dogs/