Try this dish at your next summer picnic.
ingredients
ingredients
method
step-by-step directions

Firecracker Deviled Corn Dogs

  • Vegetable Oil for Deep-frying
  • 1 cup Flour
  • 2 tablespoons Superfine Sugar
  • 2 teaspoons Baking Powder
  • 2 teaspoons Dry Mustard
  • 2 teaspoons Sweet Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Onion Powder or Granulated Onion
  • 1 teaspoon Garlic Powder or Granulated Garlic
  • 3/4 cup Cornmeal
  • 1 Large Egg
  • 1 to 1 1/2 cups Milk
  • 8 All-natural Pork or Beef Hotdogs
  • Mustard or Sauces of Choice
  • Kosher Salt and Pepper
step-by-step directions
  • Fill a countertop fryer with oil or pour 21⁄2 inches of oil into a large Dutch oven. Heat the oil to 350°F. (The oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds.)
  • Preheat the oven to 275°F and place a cooling rack over a baking sheet (to keep the corn dogs crispy after frying).
  • Meanwhile, sift the flour, sugar, and baking powder into a bowl. Stir in the mustard, paprika, cayenne (if using hot sauce, add it to the wet ingredients), onion powder, garlic powder, and salt and pepper. Stir in the cornmeal. In a separate bowl, whisk together the egg, 1 cup milk, hot sauce (if using), and 2 tablespoons oil. Stir the wet ingredients into the dry ingredients with a wooden spoon until smooth. Add up to 1⁄2 cup more milk, if needed, until the mixture has the consistency of pancake batter. 
  • Pat the dogs dry and skewer them the long way, leaving some of the skewer exposed. Dip the dogs into the batter to coat and fry 2 to 3 at a time to deep golden all over, 4 to 5 minutes. Transfer the cooked dogs to the cooling rack and keep them warm in the oven while frying the rest.
  • Serve the corn dogs drizzled with mustard or sauce of your choice.
  • NOTE: For the L’il Devils (Corn Dog Sliders) - Substitute 20 to 24 pork or beef mini hot dogs for the full-size dogs. Use shorter skewers and fry the mini dogs in batches.
Similar categories: Dinner Lunch
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