Mini Corn Dogs with Cranberry Mustard
Photo: Aya Brackett; Styling: Emma Star Jensen
The Chardonnay in a brut blend pairs well with the corn and the mustard, while the Pinot Noir builds bridges to the hot dog and the cranberry in the dip.
TIP: Make the Cranberry Mustard before you start the dogs.
How to Make It
Step 1
1
Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.
Step 2
2
Pour 1 1/2 in. oil into a frying pan and heat to about 350° on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200° oven until all are done.
Step 3
3
Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.
Step 4
4
Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.
Step 5
5
Note: Nutritional analysis is per piece without mustard.
Ingredients
1 cup flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups buttermilk
3 tablespoons butter, melted
1 large egg
Vegetable oil
12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
Cornstarch
Cocktail picks or toothpicks
Cranberry Mustard (recipe follows)
Directions
Step 1
1
Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.
Step 2
2
Pour 1 1/2 in. oil into a frying pan and heat to about 350° on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200° oven until all are done.
Step 3
3
Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.
Step 4
4
Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.
Step 5
5
Note: Nutritional analysis is per piece without mustard.
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