KETTLE CORN DOG WITH CHIPOTLE HONEY MUSTARD DIPPING SAUCE
Steps:
- For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon. Set aside.
- For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper. Stir in the eggs and milk. Gently fold in the kettle corn. (You will have about 5 cups batter.)
- Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
- Dip a hot dog in batter, turning to coat completely. Allow excess batter drip off before lowering the battered hot dog into the hot oil. Immediately repeat with 2 hot dogs. Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly. Repeat with the remaining hot dogs, working in batches of three.
- Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
- Serve the corn dogs with the dipping sauce.
BREAKFAST SAUSAGE CORN DOGS WITH SPICED MAPLE SYRUP DIP
Homemade corn dogs made with breakfast sausage are served with a spiced maple syrup dip in this fair food treat everyone loves.
Provided by Julie Hubert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 56m
Yield 8
Number Of Ingredients 14
Steps:
- Soak wooden skewers on a shallow bowl of water for 30 minutes; drain.
- Heat a skillet over medium-high heat; saute sausage links, turning every 2 minutes, until cooked through and browned, about 6 minutes. Thread each sausage onto a wooden skewer.
- Whisk maple syrup, cinnamon, and 1/4 teaspoon cayenne pepper together in a saucepan over low heat until warmed, 2 to 4 minutes. Remove maple dip from heat.
- Heat about 2 inches of oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C). Line a baking sheet with paper towels.
- Whisk flour, cornmeal, sugar, baking powder, chili powder, and 1/4 teaspoon cayenne pepper together in a bowl. Add milk and egg; whisk just until batter is smooth. Pour batter into a tall water glass to 3/4 full.
- Dip each sausage into the batter, swirling and dipping to evenly coat.
- Place the battered sausages gently in the hot oil, 4 at a time; cook, turning every 30 to 60 seconds, until evenly browned, 3 to 4 minutes. Adjust heat as needed to maintain 360 degrees F (182 degrees C). Transfer corn dogs to the paper towel-lined baking sheet. Serve with the maple dip.
Nutrition Facts : Calories 700.4 calories, Carbohydrate 49.6 g, Cholesterol 89.2 mg, Fat 47.8 g, Fiber 1.3 g, Protein 18.9 g, SaturatedFat 11.7 g, Sodium 1088.2 mg, Sugar 27.8 g
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