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Crispy corn dogs with tangy mustard – a fun, quick and satisfying meal!
A classic American fair food favorite! Juicy hot dogs are coated in a slightly sweet cornmeal batter and fried to a perfect golden brown. They're surprisingly easy to make at home and always a hit with kids and adults.
Serving size: 1 serving
A classic American condiment with a bright, tangy flavor and vibrant yellow hue. This homemade version is incredibly easy to make and tastes so much better than store-bought. Perfect for slathering on hot dogs, burgers, and pretzels.
Serving size: 1 serving
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Crispy corn dogs with tangy mustard – a fun, quick and satisfying meal!
This american dish is perfect for lunch. With 973.57 calories and 25.96g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Hot Dogs
Make the Batter
Heat the Frying Oil
Dip and Fry the Corn Dogs
Serve
Combine dry ingredients. In a small, non-reactive saucepan, add the mustard powder, sugar, turmeric powder, salt, garlic powder, and paprika. Whisk thoroughly to combine and break up any lumps. This takes about 1 minute.
Whisk in wet ingredients. Gradually pour in the cold water and white vinegar while whisking continuously. Continue to whisk until the mixture is completely smooth and free of lumps. This should take about 2 minutes.
Cook the mustard. Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, whisking constantly to prevent it from sticking or burning. Cook for 5-8 minutes, until the mustard thickens to the consistency of a thin pudding. It will thicken significantly more as it cools.
Cool and store. Remove the pan from the heat and let the mustard cool completely to room temperature, about 30-45 minutes. Transfer the cooled mustard to a clean glass jar or squeeze bottle. For the best flavor, seal and refrigerate for at least 24 hours before using to allow the sharp flavors to mellow and meld.
