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Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce (Emeril Lagasse) Recipe

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Kicked Up Corn Dogs with Spicy Green Onion Dipping Sauce (Emeril Lagasse)
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Ingredients
33
Count
Nutrition
338
Calories
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Ingredients:

Directions:

  1. In a large bowl, combine the dry ingredients. Add the buttermilk, eggs, and 2 tablespoons of the oil and stir to combine. Fold in the onions, jalapenos, and cheese.
  2. In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360 degrees F.
  3. One at a time, while holding the skewers, dip the hot dogs into the batter, turning to completely and thickly coat on all sides. Slip the coated hot dogs in batches into the hot oil and cook, turning, until golden brown on all sides, 3 to 5 minutes. Drain on paper towels and season lightly with Essence.
  4. Arrange the corn dogs on a platter with shredded red cabbage and pass the dipping sauce on the side. Serve hot.
  5. Essence (Emeril's Creole Seasoning):
  6. Combine all ingredients thoroughly and store in an airtight jar or container.
  7. Yield: about 2/3 cup
  8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  9. Spicy Green Onion Dipping Sauce:
  10. In a food processor or blender, combine the egg, mustard, garlic, lemon juice, hot sauce and salt and process until smooth. With the machine running and in a steady stream, add the vegetable and olive oil and process until emulsified.
  11. Pour into a decorative bowl and fold in the green onions. Adjust the seasoning to taste. Cover and refrigerate for 1 hour before serving. (The sauce will keep, covered and refrigerated, for up to 24 hours.)
  12. Yield: about 1 1/4 cups
  13. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.16 Kcal (1416 kJ)
Calories from fat 219.03 Kcal
% Daily Value*
Total Fat 24.34g 37%
Cholesterol 57.41mg 19%
Sodium 1445.15mg 60%
Potassium 378.39mg 8%
Total Carbs 25.15g 8%
Sugars 3.12g 12%
Dietary Fiber 3.34g 13%
Protein 7.47g 15%
Vitamin C 24.6mg 41%
Iron 2.2mg 12%
Calcium 167.7mg 17%
Amount Per 100 g
Calories 248.13 Kcal (1039 kJ)
Calories from fat 160.72 Kcal
% Daily Value*
Total Fat 17.86g 37%
Cholesterol 42.12mg 19%
Sodium 1060.4mg 60%
Potassium 277.65mg 8%
Total Carbs 18.46g 8%
Sugars 2.29g 12%
Dietary Fiber 2.45g 13%
Protein 5.48g 15%
Vitamin C 18mg 41%
Iron 1.6mg 12%
Calcium 123.1mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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