Mini Corn Dogs with Cranberry Mustard

Ingredients

• Salt
• Butter
• Sugar
• Brown sugar
• Baking powder
• Milk
• Baking soda
• Egg
• Cornstarch
• Flour
• Buttermilk
• Juice
• Melted butter
• Cornmeal
• Frying

Directions

1. In a bowl, combine the flour, cornmeal, sugar, salt, baking powder, and baking soda. Stir in the buttermilk, melted butter, and egg, mixing only until the batter comes together.
2. Add 1 1/2 in. oil to a frying pan and warm it to about 350 degrees on a deep-fry thermometer. Coat the hot dog pieces on all sides with cornstarch. Spear each piece with a fork, dunk it in the batter, and carefully lower it into the oil. Cook in batches, turning when needed, until each batch is browned all over, 3 to 5 minutes. Lift them out with a slotted spoon, set them on a paper towel-lined pan, and hold them in a 200 degrees oven while you finish the rest.
3. Insert a cocktail pick into one end of each mini corn dog, and serve them warm with Cranberry Mustard.
4. For the Cranberry Mustard, bring 1 cup unsweetened cranberry juice to a boil in a small saucepan and cook it down to 1/4 cup. Stir in 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.
5. Nutritional analysis is calculated per piece, without mustard.