Blue Cheese n Bacon Mini Corndogs
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 Tbsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. dry mustard
1/4 tsp. salt
1 Tbsp. shortening
3/4 cup milk
1/4 cup blue cheese
1 egg
3 slices bacon, crisp-cooked and finely crumbled or chopped
Oil for deep fat frying
6 jumbo beef franks, cut in half crosswise
12 6-inch wooden skewers
Honey mustard or mustard
Blue Cheese Dip (optional)
Fresh Italian (flat-leaf) parsley (optional)
-
In large bowl combine flour, cornmeal, sugar, baking powder, dry mustard,
and salt. Cut in the shortening until mixture resembles fine crumbs. In a
blender combine milk, blue cheese, and egg; cover and blend until almost
smooth. Add egg mixture to flour mixture along with bacon; mix well. (Batter
will be thick.) -
Meanwhile, heat 1 inch of oil in a heavy 10-inch skillet over medium heat
to 365 degrees F. (should take about 15 minutes). -
Insert skewers into ends of franks. Holding onto skewers, hold franks
over bowl of cornmeal mixture. Spoon cornmeal mixture on franks and slightly
spread to completely cover. Place coated franks, 3 or 4 at a time, on their
sides in hot oil. Turn franks with tongs after about 10 seconds of cooking
to prevent batter from sliding off. Cook for 2 to 3 minutes more or until
golden brown, turning to brown evenly. Remove and drain on a baking sheet
lined with paper towels. Keep warm in a 200 degrees F. oven while frying
remaining franks. Serve warm with honey mustard and/or Blue Cheese Dip.
Sprinkle parsley.
Makes 12 appetizer corn dogs.
Blue Cheese Dip:
In medium bowl combine 2/3 cup mayonnaise, 1/4 cup dairy sour cream, 2 ounces crumbled blue cheese, 1 teaspoon Worcestershire sauce, and 1/8 teaspoon ground black pepper. Cover and chill until ready to serve.
Make-Ahead:Make these fresh. Skewer hot dogs ahead of time, cover and
refrigerate. Once fried, corn dogs can be kept warm in a 200 degree F oven
up to 30 minutes.