MINI CORN DOGS WITH HOMEMADE MUSTARD

Mini Corn Dogs with Homemade Mustard image

Provided by Nancy Fuller

Time 40m

Yield 16 servings

Number Of Ingredients 14

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

Steps:

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.
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.