Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce

Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce Ingredients

1 cup cornmeal	In a large bowl
1 cup all-purpose flour	In a large pot or electric fryer
2 teaspoons baking powder	One at a time
1 1/2 teaspoons chili powder	Arrange the corn dogs on a platter with shredded red cabb
1/2 teaspoon salt	Essence
1/2 teaspoon Essence plus more for dusting, recipe follows	2 1/2 tablespoons paprika
1/4 teaspoon ground cumin	2 tablespoons salt
Pinch cayenne	2 tablespoons garlic powder
1 cup buttermilk or more if needed	1 tablespoon black pepper
2 large eggs beaten	1 tablespoon onion powder
2 tablespoons vegetable oil plus more for frying	1 tablespoon cayenne pepper
1/4 cup grated yellow onions	1 tablespoon dried leaf oregano
2 jalapenos, stemmed seeded, and minced	1 tablespoon dried thyme
3/4 cup grated Cheddar	Combine all ingredients thoroughly and store in an airtig
12 hot dogs or sausages skewered on thick wooden sticks	Yield: about 2/3 cup
1/2 red cabbage shredded, for garnish	Recipe from "New New Orleans Cooking"
Spicy Green Onion Dipping Sauce: Read Below	Spicy Green Onion Dipping Sauce:
1 large egg*	1 large egg*
1 tablespoon Creole or other whole grain mustard	1 tablespoon Creole or other whole grain mustard
1 tablespoon minced garlic	1 tablespoon minced garlic
1 tablespoon fresh lemon juice	1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce	1/2 teaspoon hot pepper sauce
1/4 teaspoon salt	1/4 teaspoon salt
1 cup vegetable oil	1 cup vegetable oil
1/4 cup chopped green onions	1/4 cup chopped green onions

Instructions for Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce

In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.
In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.
Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Spicy Green Onion Dipping Sauce:
1 large egg*
1 tablespoon Creole or other whole grain mustard
1 tablespoon minced garlic
1 tablespoon fresh lemon juice
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1 cup vegetable oil
1/4 cup chopped green onions


In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.
Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)
Yield: about 1 1/4 cups




Main Ingredient: Hot DogsCuisine: American

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