Mini Corn Dogs (From Emeril)

Name: Mini Corn Dogs (From Emeril)
Ingredients: 1 egg, beaten; 1 cup 2% low-fat milk; 2 teaspoons Emeril's Original Essence, Seasoning; 1/2 teaspoon baking powder; 3/4 cup yellow cornmeal; 1/2 cup flour; 2 teaspoons sugar; salt; cayenne pepper; 1 (50 count) package miniature hot dogs; 1 cup yellow mustard (recommended 2bleu's Sweet Mustard Sauce for Pretzels and More!)

11 ingredients

5 steps

Ingredients

1 egg, beaten
1 cup 2% low-fat milk
2 teaspoons Emeril's Original Essence, Seasoning
1/2 teaspoon baking powder
3/4 cup yellow cornmeal
1/2 cup flour
2 teaspoons sugar
salt
cayenne pepper
1 (50 count) package miniature hot dogs
1 cup yellow mustard (recommended 2bleu's Sweet Mustard Sauce for Pretzels and More!)

Directions

1

Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
2

Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
3

Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
4

Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
5

Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.