Kicked Up Corn Dogs with Spicy Green Onion Dip (Pub Grub- Year Two: Volume 12; March, 2012)

Prep time: 1 hour, 5 min
Cook time: 15 min
Ready in: 1 hour, 20 min
Serves: 8- 12

Ingredients:
DIP:
1 large egg
1 T. Creole mustard
1 T. garlic- minced
1 T. lemon juice
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1 c. vegetable oil
1/4 c. green onions- chopped

ESSENCE:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme

CORN DOGS:
1  c. cornmeal
1 c. flour
2 tsp. baking powder
1 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. Essence (more for dusting)
1/4 tsp. ground cumin
Pinch cayenne pepper
1 c. buttermilk (more if needed)                         
2 large eggs, beaten
2 T. vegetable oil (more for frying)
1/4 cup grated yellow onions
2 jalapenos- seeded, and minced
3/4 c. Cheddar cheese- grated
12 hot dogs- skewered

Directions:
- In a blender, combine dip's egg, mustard, garlic, lemon juice, hot sauce, and salt and process until smooth
- With machine running, and in a steady stream, add oil and process until emulsified
- Pour dip into a decorative bowl and fold in green onions
- Adjust seasoning to taste
- Cover and refrigerate for 1 hour before serving (dip will keep, covered and refrigerated, for up to 24 hours)
- Combine all Essence ingredients thoroughly and store in an airtight container
- In a large bowl, combine dry corn dog ingredients
- Add the buttermilk, eggs, and oil and stir to combine
- Fold in onions, jalapenos, and cheese
- In a large pot or electric fryer, heat enough oil to come halfway up the sides to 360
- One at a time, while holding skewers, dip hot dogs into batter, turning to completely and thickly coat on all sides
- Slip coated hot dogs in batches into hot oil and cook, turning, until golden brown on all sides, about 3- 5 min
- Drain on paper towels and season lightly with  more Essence
- Serve hot, with dip on the side


*Julie found recipe here