Heat oil in a heavy saucepan or deep-fryer to 375 degrees. Line a baking sheet with paper towels; set aside. Reserve 3 tablespoons bacon bits; set aside.
What's better than your average corn dog? One that's freshly fried and filled with bacon and cheese... obviously.
Servings and Ingredients
|Hy-Vee vegetable oil, for frying|
|1 (2.8-oz.) pkg. Hy-Vee crumbled bacon bits, divided|
|1 (8.5-oz.) box Hy-Vee corn muffin mix|
|⅔ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee dry mustard powder|
|1 ½ tsp. ancho chile pepper, divided|
|½ tsp. smoked paprika|
|1 Hy-Vee large egg, lightly beaten|
|1 c. Hy-Vee 2% reduced-fat milk|
|¼ c. Hy-Vee shredded Mexican cheese blend|
|8 uncooked jumbo beef franks|
|½ c. Hy-Vee mayonnaise|
|1 jalapeno, seeded and finely chopped, for garnish|
Things To Grab
- Heavy saucepan or deep-fryer
- Baking sheet
- Paper towels
- Medium bowl
- 8 (7-inch) wooden skewers
- 12-oz. glass
- Resealable plastic bag
Combine muffin mix, flour, mustard powder, 1 teaspoon ancho chile pepper, and smoked paprika in a bowl. Combine egg and milk; add to flour mixture, combining until smooth. Batter will be thick (if too thick, add 1/4 cup more milk). Fold in remaining bacon bits and cheese.
Insert skewers into franks, leaving 2-inch handles. Fill a 12-oz. glass with batter. Dip franks into batter; cover completely. Carefully fry small batches of coated franks in hot oil for 3 to 4 minutes or until golden, turning to brown evenly. Drain on prepared baking sheet.
Combine mayonnaise and remaining 1/2 teaspoon ancho chile pepper; place in a resealable plastic bag. Snip one corner and pipe onto corn dogs. Sprinkle with reserved bacon bits and, if desired, chopped jalapeno.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.