Mini Mexican Street Corn Dogs
Prep: 35 minutes
Cook: 6 minutes • Serves: 8
2cups plus 2 tablespoons honey cornbread mix
2teaspoons chipotle-garlic seasoning
4(6-inch) hot dogs, cut crosswise in half
8(6-inch) wooden skewers
1large Eggland’s Best Egg
1cup buttermilk
2medium jalapeño peppers, finely chopped
2tablespoons chipotle mayonnaise
2tablespoons chopped fresh cilantro
2tablespoons grated Cotija cheese
Lime slices for garnish (optional)
1. Attach deep fryer thermometer to side of medium saucepan; add oil and heat over medium heat 35 minutes or until oil temperature reaches 350˚.
2. In medium bowl, stir together cornbread mix and 1 teaspoon chipotle-garlic seasoning. Pat hot dogs dry with paper towel; insert skewers halfway into cut end of each hot dog and roll in cornbread mixture to lightly coat.
3. In small bowl, whisk egg and buttermilk; stir into cornbread mixture. In 2 batches, dip each hot dog into batter, allowing excess to drip off ; slowly add to hot oil and fry 3 minutes or until golden brown, turning once. Drain corn dogs on paper towel-lined rimmed baking pan.
4. Serve corn dogs topped with jalapeño, mayonnaise, cilantro, cheese and remaining chipotle-garlic seasoning; garnish with lime slices, if desired.
Approximate nutritional values per serving: 349 Calories, 27g Fat (6g Saturated), 40mg Cholesterol, 500mg Sodium, 23g Carbohydrates, 0g Fiber, 6g Protein
Chef Tips:
Transfer batter to a tall drinking glass for easier hot dog dipping.
Heat oil back to 350° before frying the second batch of corn dogs.