Ingredients
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1 cup 2% low-fat milk
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2 teaspoons Emeril's Original Essence, Seasoning
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1/2 teaspoon baking powder
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3/4 cup yellow cornmeal
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1/2 cup flour
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2 teaspoons sugar
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salt
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cayenne pepper
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1 (50 count) package miniature hot dogs
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1 cup yellow mustard (recommended 2bleu's Sweet Mustard Sauce for Pretzels and More!)
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1 egg, beaten
Instructions
- Tip: Dry mini hot dogs with paper towels (rolling a few around at a time). this will help the batter stick to the dogs.
- Preheat the fryer. In a mixing bowl, whisk the egg and milk together. Whisk in the Essence, baking powder, cornmeal, flour, and sugar. Whisk until smooth. Season with salt and cayenne.
- Spear the sausage links leaving a 1/2-inch from the top. Dip each sausage in the batter, coating the sausage evenly.
- Gently lay the corndogs in a deep fryer or pot of hot oil (350F) and fry until golden brown, about 3 to 5 minutes, stirring occasionally for overall browning.
- Remove the corndogs from the oil and drain on a paper-lined plate. Season the corndogs with Essence. Serve the corndogs with warm mustard.