Firecracker Deviled Corn Dogs

by Rachael Ray Show Staff 3:00 AM, May 9, 2011

Aired May 9, 2011

Serves Makes 8 corn dogs
Frying oil, enough to go 2 1/2 inches up the sides of a long or wide pot or pan, plus 2 tablespoons
1 cup flour
2 tablespoons superfine sugar
2 teaspoons baking powder
Salt and pepper
2 teaspoons, 2/3 palmful, Colemans dry mustard
2 teaspoons, 2/3 palmful, paprika
1 teaspoon, 1/3 palmful, cayenne pepper or 1 tablespoon hot sauce added with liquids
1 teaspoon, 1/3 palmful, onion powder or granulated onion
1 teaspoon, 1/3 palmful, garlic powder or granulated garlic
3/4 cup cornmeal
1 large egg
1 cup milk
8 all natural hot dogs, beef or pork
8 8- to 10-inch bamboo or wooden skewers, trimmed so they fit in the pot
BBQ sauce and yellow mustard or jalapeno mustard for dipping or drizzling dogs

Heat oil to between medium and medium-high heat for frying. Preheat oven to 250F.

Sift flour, sugar and baking powder into a bowl and combine with salt, pepper, mustard, paprika, cayenne (if using), and onion and garlic powders. Stir in cornmeal.

In a separate bowl, whisk together egg, milk, hot sauce (if using) and remaining 2 tablespoons oil. Stir the wet into the dry ingredients with a wooden spoon until smooth.

Pat dogs dry, skewer them then dip to coat in the batter. Fry 2-3 dogs at a time in the hot oil to deep golden all over, 4-5 minutes. Drain cooked dogs on cooling rack set over a baking sheet and keep them warm in the oven.

Serve dogs with sauces for dipping or drizzling.