Print
Mini Chipotle Corn Dogs with Blackberry Honey Mustard
The classic corn dog updated for today's sophisticated palette and perfect for your next cocktail party!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Ingredients
Blackberry Honey Mustard
- 1/3 cup seedless blackberry jam
- 2 tbsp Honey
- 1/4 cup Dijon mustard
- 2 tbsp chipotle adobo sauce from the can of chipotle chilies
Mini Chipotle Corn Dogs
- 8.5 ounce corn muffin mix
- 2/3 cup flour
- 1/4 tsp kosher salt
- 1 egg
- 1 cup buttermilk
- 2 canned chipotle chilies in adobo, minced
- 15 (1 1/2 lbs) thin hot dogs, I like the American classic wieners
- vegetable oil
- 30 small bamboo skewers, 6 inch
Instructions
-
In a microwave safe bowl, heat up the blackberry jam for a minute or so, whisk in the honey, Dijon mustard and the chipotle sauce and place in the refrigerator until ready to serve
-
In a medium mixing bowl, whisk the corn muffin mix, flour, salt, egg, buttermilk and the minced chipotle chilies until well mixed, set aside.
-
Preheat oil in deep fryer or deep pot like a Dutch oven to 375 F
-
While oil is heating, cut the hot dogs in half and skewer the flat end and push the skewer ¾ way up the hot dog.
-
working in small batches of 4 to 5, dip each one in the corn bread batter until well coated and carefully place each corn dog into the hot oil and fry for 3 to 5 minutes or until golden brown, turning occasionally so all sides cook evenly.
-
Drain on a paper towel lined sheet pan and keep warm in a 200 degree F oven until all of them are cooked, serve warm with the Blackberry Honey Mustard
-
Makes 30 appetizer sized corn dogs, plenty for 12 party guests
Recipe Notes
Feel free to substitute the hot dogs with vegan or vegetarian ones or smoked sausages...that's what's great about this recipe, it's wonderfully versatile