Wednesday, May 19, 2010

Corn Dog Bites with Spicy Honey Mustard

This is the 2nd recipe from Sandra Lee of Food Network fame! This recipe is being published for the first time right here on 2 Hot Dishes - check back for more recipes soon!


3 cups Wesson® Canola Oil
½ cup Gulden’s® Honey Mustard
1 tablespoon hot sauce
¼ teaspoon ground red pepper
1 box (8.5 ounces) corn muffin mix
1 teaspoon garlic powder
1 teaspoon paprika
1/3 cup milk
1 package (12 ounces) Hebrew National® Cocktail Franks
¼ cup flour


Heat the oil in a pot over medium-high heat to 350 degrees F.

In a small bowl, whisk together the mustard, hot sauce and pepper. Set aside.

In a large bowl combine corn muffin mix, garlic powder, paprika and mix according to package directions, adding an 1/3 cup milk to thin the batter slightly.

Lightly dust the franks with flour. Working in batches, place the franks into the corn muffin batter. Remove the coated franks from the batter and carefully place into the hot oil. *(see Cook’s Tips)

Fry until golden brown about 4 minutes. Remove from the oil with a slotted spoon and drain on a baking sheet lined with paper towels.

Repeat with remaining franks and batter. Hold cooked corn dog bites in a 250 degree F oven until ready to serve. Serve with toothpicks and spicy honey mustard on the side.

Cook’s Tips:
*To keep things tidy, set up two stations, one for flour and the other for batter. Keep one hand for dry ingredients and one for wet, or use tongs to remove franks from the batter and place into the oil.

Yield: 6 servings (about 5 franks each)
Hands on Time: 35 minutes
Total Time: 35 minutes