Corn Dog Sushi Rolls with Honey Mustard Dipping Sauce
Corn Dog Sushi Rolls with Honey Mustard Dipping Sauce
Ingredients
For the Corn Dog Sushi Rolls
- 8 hot dogs, standard size
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil, as needed, for cooking crepes
For the Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Honey Mustard Dipping Sauce: In a small bowl, combine the mayonnaise, yellow mustard, honey, apple cider vinegar, and 1/8 teaspoon of salt. Whisk until smooth and well combined. Cover and refrigerate until ready to serve.
⏱️ 3 min
- 2
Prepare the Corn Dog Batter: In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and 1/4 teaspoon of salt. In a separate small bowl, whisk the milk and large egg until combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps in the batter are acceptable.
⏱️ 5 min
- 3
Prepare the Hot Dogs: Pat the hot dogs dry with paper towels. For easier rolling and a more 'sushi-like' appearance, you can cut each hot dog in half lengthwise, then cut each half in half again, creating four thinner strips per hot dog. Alternatively, leave them whole for thicker rolls.
⏱️ 3 min
- 4
Cook the Corn Dog Crepes: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter onto the skillet, spreading it thinly with the back of a spoon to form a rectangular or oval crepe, roughly the length of a hot dog. Cook for 2 to 3 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the crepe with a spatula and cook for another 1 to 2 minutes on the second side. Transfer the cooked crepe to a plate. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed, until all crepes are cooked.
⏱️ 15 min
- 5
Assemble the Sushi Rolls: Lay a corn dog crepe flat on a clean cutting board. Place one whole hot dog (or two hot dog strips, depending on your preparation in Step 3) along one edge of the crepe. Tightly roll the crepe around the hot dog, ensuring it's snug. Repeat this process with the remaining crepes and hot dogs.
⏱️ 5 min
- 6
Slice and Serve: Using a sharp knife, carefully slice each rolled corn dog into 1-inch thick 'sushi' pieces. Arrange the Corn Dog Sushi Rolls attractively on a serving platter with the chilled honey mustard dipping sauce on the side. Serve immediately and enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Corn Dog Sushi Rolls with Honey Mustard Dipping Sauce
Ingredients
For the Corn Dog Sushi Rolls
- 8 hot dogs, standard size
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon vegetable oil, as needed, for cooking crepes
For the Honey Mustard Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
Instructions
- 1
Prepare the Honey Mustard Dipping Sauce: In a small bowl, combine the mayonnaise, yellow mustard, honey, apple cider vinegar, and 1/8 teaspoon of salt. Whisk until smooth and well combined. Cover and refrigerate until ready to serve.
⏱️ 3 min - 2
Prepare the Corn Dog Batter: In a medium mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and 1/4 teaspoon of salt. In a separate small bowl, whisk the milk and large egg until combined. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps in the batter are acceptable.
⏱️ 5 min - 3
Prepare the Hot Dogs: Pat the hot dogs dry with paper towels. For easier rolling and a more 'sushi-like' appearance, you can cut each hot dog in half lengthwise, then cut each half in half again, creating four thinner strips per hot dog. Alternatively, leave them whole for thicker rolls.
⏱️ 3 min - 4
Cook the Corn Dog Crepes: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter onto the skillet, spreading it thinly with the back of a spoon to form a rectangular or oval crepe, roughly the length of a hot dog. Cook for 2 to 3 minutes, or until the edges are set and the bottom is lightly golden. Carefully flip the crepe with a spatula and cook for another 1 to 2 minutes on the second side. Transfer the cooked crepe to a plate. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed, until all crepes are cooked.
⏱️ 15 min - 5
Assemble the Sushi Rolls: Lay a corn dog crepe flat on a clean cutting board. Place one whole hot dog (or two hot dog strips, depending on your preparation in Step 3) along one edge of the crepe. Tightly roll the crepe around the hot dog, ensuring it's snug. Repeat this process with the remaining crepes and hot dogs.
⏱️ 5 min - 6
Slice and Serve: Using a sharp knife, carefully slice each rolled corn dog into 1-inch thick 'sushi' pieces. Arrange the Corn Dog Sushi Rolls attractively on a serving platter with the chilled honey mustard dipping sauce on the side. Serve immediately and enjoy!
⏱️ 4 min