Crispy Corn Dogs With Honey Mustard And Kettle Chips
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Beef
1149 cal
24g protein
99g carbs
73g fat
per serving · estimated
Ingredients
- 4 beef hot dogs
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup whole milk
- 1 large egg
- 1 tbsp granulated sugar
- 4 cups, for frying canola oil
- 1 1/4 tbsp honey
- 1/4 cup yellow mustard
- 2 oz kettle potato chips
- 1 tbsp total baking powder, salt and black pepper
Method (tap to check — screen stays awake)
- Heat 3 inches of oil in a deep pot to 360F and push a wooden skewer into the end of each hot dog.
- Whisk the cornmeal, flour, sugar, baking powder and salt, then stir in the milk and egg to a batter thick enough to coat a spoon heavily.
- Pour the batter into a tall glass and pat the hot dogs completely dry so the batter grips instead of sliding off.
- Dip each hot dog straight down into the batter, turn it once, and lift it out slowly so the coating stays even.
- Lower into the oil and fry 3 to 4 minutes, turning, until the crust is deep golden and floats high in the pot.
- Drain on a rack, salt right away, and serve with honey whisked into the mustard and chips on the side.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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