Mini Corn Dogs with Cranberry Mustard Recipe

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.

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)

Step 1

Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.

Step 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

Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.

Step 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

Note: Nutritional analysis is per piece without mustard.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories135

% Daily Value *
Total Fat 8.5g11%

Saturated Fat 3.4g17%
Cholesterol 24mg8%
Sodium 378mg17%
Total Carbohydrate 11g4%

Dietary Fiber 0.5g2%
Protein 3.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Mini Corn Dogs with Cranberry Mustard