Indian-Inspired Corn Dogs with Mango Dipping Sauce
The recipe Indian-Inspired Corn Dogs with Mango Dipping Sauce is ready in about 25 minutes and is definitely a tremendous dairy free option for lovers of American food. For $1.21 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 445 calories, 15g of protein, and 30g of fat. This recipe serves 6. 16 people found this recipe to be delicious and satisfying. A few people really liked this side dish. It is brought to you by Foodnetwork. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up mango, fresh cilantro, juice of lime, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Thai-Inspired Street Dogs: Grilled Hot Dogs with Peanutty Garlic, Ginger, and Cilantro Slaw, Crispy Dogs With Bacon-jalapeño Dipping Sauce, and Mango Dipping Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1/4 cup cornstarch
2 tablespoons roughly chopped fresh cilantro
2 tablespoons garam masala
1/3 cup course-ground cornmeal
1/2 jalapeno, seeded if desired, roughly chopped (about 2 tablespoons)
Zest and juice of 2 limes
Kosher salt
1/2 cup roughly chopped ripe mango
1/4 cup mayonnaise
2 cups of your favorite prepared "Just Add Water" buttermilk pancake mix
1 14-ounce package kielbasa sausage
Vegetable oil, for frying
Equipment:
blender
plastic wrap
mixing bowl
dutch oven
skewers
Cooking instruction summary:
Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use. Fill a large Dutch oven halfway with oil and heat to 350 degrees F. While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer. Place on a large plate and reserve. Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together. Transfer the fried "corn dogs" on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers. Serve immediately with the mango dipping sauce.
Step by step:
1. Place the mango, jalapeno, mayonnaise, lime zest and juice, cilantro and a pinch of salt in a blender. Blend until smooth.
2. Transfer to a small mixing bowl and season with additional salt if needed. Cover with plastic wrap and refrigerate until ready to use.
3. Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
4. While the oil heats up, cut the kielbasa sausage into 3 equal pieces, each about 6 inches long.
5. Cut each piece in half lengthwise. Use a pair of kitchen shears to cut off the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a piece of your kielbasa is curved, carefully straighten it out before inserting the skewer.
6. Place on a large plate and reserve.
7. Prepare the pancake batter according to the package directions, adding the cornstarch, cornmeal and garam masala.
8. Pour enough of the pancake batter into a pint glass to fill about three-quarters of the way. Reserve the remaining batter to fill the glass as needed. Dip 2 sausage skewers into the batter, covering completely. Carefully place them in the oil and fry until the batter is cooked through and golden brown, about 3 minutes, flipping occasionally. Do not fry more than 2 sausages at a time because they will start to stick together.
9. Transfer the fried "corn dogs" on to a paper-towel-lined plate to absorb any excess oil. Season liberally with salt. Dip and fry the remaining sausage skewers.
10. Serve immediately with the mango dipping sauce.
Nutrition Information:
covered percent of daily need
