Mini-Corn Dogs With Cilantro Dipping Sauce

Country music group Little Big Town's Kimberly Schlapman shares her recipe for battered and fried mini-hot dogs served with a cilantro-lime dipping sauce.
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Kimberly visits Puckett's Food Truck, the "Trolley Parton" in Nashville, Tenn. to try some comfort food then heads to her kitchen to make her own nibbles that are the perfet party food, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: See directions | Yield: 20 corn dogs

Ingredients

  • 1 cup fine yellow corn meal
  • 1 cup flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons jalapenos, minced
  • 1/4 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 2 cups buttermilk
  • 20 mini hot dogs
  • Skewers
  • Cornstarch for dusting
  • Peanut oil for frying

For the Cilantro Dipping Sauce:

  • 1 cup cilantro leaves, packed
  • 1 clove garlic
  • Juice of lime
  • 1/2 cup vegetable oil
  • 1/4 cup red wine vinegar
  • Salt
  • Pepper

Directions

In a mixing bowl combine the cornmeal, flour, salt, baking powder, baking soda and cayenne. Set aside. In a separate bowl combine the jalapenos, shallots, garlic, and buttermilk. Fold the dry ingredients into the wet ingredients and whisk until well combined. Let the batter rest for about 30 minutes before frying.

Skewer each mini dog with a 4-inch skewer. Fill the deep fryer or pot with peanut oil. Heat the oil to 350 degrees. Dust each mini dog with cornstarch. Dip into the batter and gently place in the hot oil one at a time. Fry until golden brown. Remove form oil and drain on paper towels.

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