FIRECRACKER DEVILED CORN DOGS

Firecracker Deviled Corn Dogs image

Provided by @MakeItYours

Number Of Ingredients 1

Frying oil, enough to go 2 1/2 inches up the sides of a long or wide pot or pan, plus 2 tablespoons 1 cup flour 2 tablespoons superfine sugar 2 teaspoons baking powder Salt and pepper 2 teaspoons (2/3 palmful) Coleman's dry mustard 2 teaspoons (2/3

Steps:

Heat oil to medium to medium-high heat for frying. Preheat oven to 250°F.
Sift flour, sugar and baking powder into a bowl and combine with salt, pepper, mustard, paprika, cayenne (if using), and onion and garlic powders. Stir in cornmeal.
In a separate bowl, whisk together the egg, milk, hot sauce (if using) and remaining 2 tablespoons oil. Stir the wet ingredients into the dry with a wooden spoon until smooth.
Pat hot dogs dry, thread them on skewers then dip to coat in the batter. Fry 2-3 dogs at a time in the hot oil to deep golden all over, 4-5 minutes. Drain cooked dogs on a cooling rack set over a baking sheet and keep them warm in the oven as you finish the rest.
Serve dogs with sauces for dipping or drizzling:
Grant's Bacon n' Beer Mustard
Grant's Mexican Ranch
Jeanette's Spicy and Creamy Honey Mustard
Jeanette's Sweet and Smoky Ketchup
Jeanette's Buffalo & Blue Sauce