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Oil for frying
½ yellow onion, diced
1 cup red and green peppers, seeded and chopped
¾ cup all-purpose flour
1 cup whole milk
2 Tbsp brown sugar
1 tsp baking powder
Salt and pepper
1 ⅓ cups yellow cornmeal
5 par-grilled local, fresh bratwurst
Artisanal whole grain mustard
Let's get Cooking...
Preheat oil to 375ºF.
In a cast-iron pan, sweat onions and peppers until translucent. Turn off the heat while you prepare the batter.
In a large bowl, add flour, a third of the milk, brown sugar, baking powder, salt and pepper. Whisk together, adding the remaining milk, eggs, and cornmeal; fold in peppers and onions. Season with more salt and pepper. You may need to add a bit more milk in order to achieve a pancake-batter consistency.
Time to make some corn dogs! Coat bratwurst in flour, skewer the brat, then dip it in the batter. Carefully drop into hot oil and cook until golden brown. Repeat with the remaining corn dogs.
Remove corn dogs when golden brown, placing on a paper towel to drain. Season with salt and place in a small Mason jar filled with whole grain mustard. Enjoy!
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