Mini Corn Dogs With Cranberry Mustard

• 1 cup flour
• 3/4 cup yellow cornmeal
• 3 tablespoons sugar
• 2 teaspoons kosher salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cups buttermilk
• 3 tablespoons butter, melted
• 1 large egg
• Vegetable oil
• 12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
• Cornstarch
• Cocktail picks or toothpicks
• Cranberry Mustard (recipe follows)

1. Mix flour, cornmeal, sugar, salt, baking powder, and baking soda. Add buttermilk, melted butter, and egg and stir just until incorporated.
2. Pour 1 1/2 in. oil into a frying pan and heat to about 350u0b0 on a deep-fry thermometer. Dust hot dog pieces all over with cornstarch. Using a fork, dip each piece into batter to coat and drop into oil. Fry in batches, turning as needed, until golden brown all over, 3 to 5 minutes per batch. With a slotted spoon, transfer to a paper towel-lined pan and keep warm in a 200u0b0 oven until all are done.
3. Push a cocktail pick into an end of each mini corn dog and serve warm with Cranberry Mustard.
4. Cranberry Mustard Boil 1 cup unsweetened cranberry juice in a small saucepan until reduced to 1/4 cup. Mix with 3/4 cup Dijon mustard and 6 tbsp. packed light brown sugar. Makes 1 cup.
5. Note: Nutritional analysis is per piece without mustard.

flour, yellow cornmeal, sugar, kosher salt, baking powder, baking soda, buttermilk, butter, egg, vegetable oil, lengths, cornstarch, toothpicks, cranberry mustard

Taken from www.myrecipes.com/recipe/mini-corn-dogs (may not work)