Mortadella Corn Dogs

You won’t find corn dogs like these at your local baseball field! Battered up with a blend of McCormick Culinary Sesame Seeds and French Mediterranean Sea Salt, these howling good apps are fried to golden brown and served with a side of Black Pepper-seasoned BBQ aoli. Don’t strike out, add these to your menu now.

Ingredients

Procedure

For the BBQ Aioli:

1. Whisk the yolks, French’s Dijon Mustard, Worcestershire sauce, and vinegar together.
2. Slowly drizzle the oil into the mixture whisking constantly.
3. Add the lemon juice and adjust the consistency with some more oil if it’s too thin.
4. Add the BBQ sauce.
5. Adjust the seasoning with McCormick Culinary Sea Salt, Mediterranean Fine Grind and McCormick Culinary Black Pepper, Ground.

For the Corn Dog Batter:

1. Combine all the dry ingredients well.
2. Add the soda water until the consistency of the batter in similar to pancake batter.

For the Corn Dogs:

1. Skewer the mortadella pieces. Set your deep fryer to 350 degrees.
2. Dip the mortadella in the batter and fry for about 4 to 5 minutes until golden brown.