Mini corn dog with homemade mustard
Votes: 2
Time: 40 min.
Complexity: easily
Quantity: 16 pops
Complexity: easily
Quantity: 16 pops
Mini corn dogs with homemade mustard - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 hot dog sausages, cut in half
- 8 tbsp canola oil
- 1 cup corn flour
- 0.5 cups wheat flour
- 1 tbsp. sugar
- 2 tsp baking powder
- 2 large eggs, lightly beaten
- 0.75 cups buttermilk
- Homemade mustard for topping, recipe below
Homemade mustard:
- 1 cup mustard powder
- 0.5 cup honey
- 2 tablespoons apple cider vinegar
- 0.5 cups toasted brown mustard seeds
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Recipes with similar ingredients: sausages, eggs, sour milk, corn flour, mustard powder, mustard seed, apple cider vinegar, honey
Cooking the dish according to the recipe:
- Fill a Dutch oven or other heavy pan with canola oil and heat to 350°F (180°C). Line a plate with paper towels.
In a large bowl, combine cornmeal, sugar, flour, baking powder, and 0.25 teaspoon salt. Add the eggs and buttermilk and mix well. - Dip each sausage in batterDrain any excess, then fry until golden brown, 3-5 minutes. Using a slotted spoon, transfer the corn dogs to a plate lined with paper towels to drain.
Serve with mustard.
Homemade mustardPlace mustard powder, honey, vinegar, mustard seeds, and 1/3 cup water in a bowl. Stir. Transfer to an airtight container and store in the refrigerator for up to 1 month.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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