Homemade Corn Dogs with Mustard Dipping Sauce and Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Homemade Corn Dogs

1. Pat the 8 beef hot dogs dry with paper towels and insert a 6-inch wooden skewer lengthwise into each, leaving about 2 inches of handle. 5 min
2. Whisk together 1 cup yellow cornmeal, ¾ cup all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, and ½ teaspoon fine salt in a tall, narrow cup or jar. 3 min
3. Add 1 cup whole milk and 1 large egg to the dry ingredients and whisk until a smooth, thick batter forms with no lumps; it should coat the back of a spoon. 3 min
4. Pour 4 cups vegetable oil into a large, deep pot and heat over medium-high to 375°F, using a thermometer to confirm temperature. 8 min
5. Working one at a time, dip each hot dog into the batter, rotating to coat it fully and letting the excess drip off for a second. 2 min
6. Timing-sensitive step. Carefully lower 2–3 battered corn dogs into the 375°F oil and fry for 3–4 minutes, turning them with tongs every 30 seconds, until the batter is deep golden brown all over. 4 min
7. Timing-sensitive step. Transfer the fried corn dogs to a wire rack or paper-towel-lined plate and repeat with the remaining hot dogs, returning the oil to 375°F between batches. 12 min
8. Serve the corn dogs immediately while the crust is crisp.

Tangy Mustard Dipping Saucesauce

1. Measure 3 tablespoons yellow mustard, 2 tablespoons dijon mustard, 2 tablespoons honey, 1 teaspoon apple cider vinegar, and 2 tablespoons mayonnaise into a small bowl. 3 min
2. Whisk everything together until smooth and fully combined, then taste and adjust honey or vinegar to your liking. 2 min
3. Transfer the sauce to a small serving bowl or ramekin and set aside until ready to serve.

Creamy Coleslawside

1. Core ½ green cabbage and finely shred it to yield about 4 cups, then peel and grate 1 large carrot. 10 min
2. In a small bowl, whisk together ⅓ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, ½ teaspoon celery seed, ½ teaspoon fine salt, and ¼ teaspoon freshly ground black pepper until smooth. 4 min
3. Pour the dressing over the cabbage and carrot (or coleslaw mix), then toss thoroughly until every strand is well coated. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes to let the flavors meld and the cabbage soften slightly before serving. 20 min