Firecracker Deviled Corn Dogs

by Rachael Ray Show Staff 9:00 AM, November 29, 2016

Aired November 29, 2016


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) Coleman’s dry mustard
2 teaspoons (2/3 palmful) paprika
1 teaspoon (1/3 palmful) cayenne pepper or 1 tablespoon hot sauce, added to eggs and milk
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 beef or pork hot dogs
8 8- to 10-inch bamboo or wooden skewers, trimmed so they fit in the pot
BBQ sauce and yellow or jalapeño mustard, for dipping or drizzling


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

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

Pat hot dogs dry, thread them on skewers 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 a cooling rack set over a baking sheet and keep them warm in the oven as you finish the rest.

Serve dogs with sauces for dipping or drizzling:
Grant’s Bacon n’ Beer Mustard
Grant’s Mexican Ranch
Jeanette’s Spicy and Creamy Honey Mustard
Jeanette’s Sweet and Smoky Ketchup
Jeanette’s Buffalo & Blue Sauce