Kettle Corn Dog with Chipotle Honey Mustard Dipping

Name: Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups honey; 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce; Salt and freshly cracked black pepper; 1 cup Dijon mustard; Vegetable oil, for deep-frying; 2 2/3 cups yellow cornmeal; 1 1/3 cups all-purpose flour, plus more for the hot dogs; 3 tablespoons sugar; 2 teaspoons baking powder; Coarse salt and freshly ground pepper; 4 large eggs, lightly beaten; 2 cups whole milk; 2 cups crumbled kettle corn; 12 hot dogs

Servings: persons

2 cups honey
5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce
Salt and freshly cracked black pepper
1 cup Dijon mustard
Vegetable oil, for deep-frying
2 2/3 cups yellow cornmeal
1 1/3 cups all-purpose flour, plus more for the hot dogs
3 tablespoons sugar
2 teaspoons baking powder
Coarse salt and freshly ground pepper
4 large eggs, lightly beaten
2 cups whole milk
2 cups crumbled kettle corn
12 hot dogs

1
Special equipment: a deep-fryer and twelve 10-inch bamboo skewers
2
For the dipping sauce: Puree the honey, chipotles and adobo sauce in a blender or with a stick blender.
3
Season to taste with salt and pepper.
4
Mix the chipotle honey with the Dijon.
5
Set aside.
6
For the kettle corn dog: Add vegetable oil (about 8 cups) to a deep-fryer and preheat to 350 degrees F.
7
Whisk together the cornmeal, flour, sugar, baking powder, 1 teaspoon salt and 1 teaspoon pepper.
8
Stir in the eggs and milk.
9
Gently fold in the kettle corn.
10
(You will have about 5 cups batter.)
11
Pat the hot dogs dry and then insert a bamboo skewer lengthwise through each one; roll in flour to coat.
12
Dip a hot dog in batter, turning to coat completely.
13
Allow excess batter drip off before lowering the battered hot dog into the hot oil.
14
Immediately repeat with 2 hot dogs.
15
Fry until deep golden brown, 5 to 7 minutes, turning to cook evenly.
16
Repeat with the remaining hot dogs, working in batches of three.
17
Transfer the corn dogs to a paper-towel-lined baking sheet to drain, turning the corn dogs to blot oil.
18
Serve the corn dogs with the dipping sauce.

1054

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups honey, 5 to 6 chipotles in adobo, plus 2 tablespoons adobo sauce, Salt and freshly cracked black pepper, 1 cup Dijon mustard, and more.

Yes, Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kettle Corn Dog with Chipotle Honey Mustard Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions