Have you ever wished to bite into a golden brown corn dog only to discover that it was filled with warm mayonnaise instead of a hot dog? If so, here is the recipe for you!
I'm not sure what possessed me to make corn dogs with mayonnaise in the center instead of hot dogs. Maybe it was seeing my friend The Vulgar Chef create a mayonnaise pie with a Doritos crust, or maybe I simply adore barely fitting into clothes that fit me absolutely well six months ago, but here we are!
Worse, I didn't simply decide to make these mayonnaise corn dogs one day on a whim; I had them on my list of blog ideas for months before I ultimately made them.
I created them the same way I did my pulled pork corn dogs and macaroni and cheese corn dogs: I filled the holes of a silicone popsicle mold with mayonnaise and then frozen it to make mayonnaise popsicles, which I then coated in corn dog batter and deep fried.
I then dipped my mayonnaise corn dogs into a mixture of even more mayo and ketchup that I like to call Metchup, which is far superior to Mayochup, which is what Heinz names their mayonnaise and ketchup combo that they bottle and sell.
Oh, and if you're thinking if you should make these corn dogs, don't. Just stick with traditional corn dogs, or one of the other several corn dog recipes I’ve cooked in the past. When mayonnaise freezes and thaws again, its constituents separate, and when you add the warmth from being deep fried, it's just not a good mix....
Corn Dogs with Mayonnaise
Have you ever wished to bite into a golden brown corn dog only to discover that it was filled with warm mayonnaise instead of a hot dog? If so, here is the recipe for you!
Prep Time15 mins
Cook Time15 mins
Freezing Time1 hr 30 mins
Ingredients
- 16 ounces mayonnaise
- 2 quarts oil for frying
- 4 corn dog sticks or chopsticks if you can’t find corn dog sticks
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1 cup milk
Instructions
- Fill your popsicle mold halfway with mayonnaise and freeze for an hour, or until totally frozen.
- Remove the mayonnaise popsicles from the freezer, place two on each corn dog stick, and place back in the freezer for 30 minutes, or until the two separate pieces are frozen together.
- .Preheat the oil in a deep fryer or large skillet to 375°F.
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a mixing dish. Mix in the egg and milk.
- .Dip the mayonnaise popsicles one at a time into the corn dog batter in a tall glass.
- For two minutes, or until golden brown, fry corn dogs.
- Serve corn dogs with more mayo, ketchup, mustard, or your favorite dipping sauce after draining them on paper towels.