Masala Corn Dogs with Mango Dipping Sauce Recipe

Masala Corn Dogs with Mango Dipping Sauce

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 686 Total Fat 50 g Saturated Fat 8 g Carbohydrates 46 g Dietary Fiber 4 g Sugar 4 g Protein 15 g Cholesterol 50 mg Sodium 977 mg

• Total: 25 min
• Prep: 15 min
• Cook: 10 min

This week's Chopped Dinner Challenge asked us to use pancake mixa breakfast favoritefor a lunch or dinner dish. It turns out, pancake mix works wonderfully as a corn dog batter, especially when enhanced with Indian spices and wrapped around kielbasa. Chopped Basket Ingredient: pancake mix

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving Serving Size 1 of 6 servings Calories 686 Total Fat 50 g Saturated Fat 8 g Carbohydrates 46 g Dietary Fiber 4 g Sugar 4 g Protein 15 g Cholesterol 50 mg Sodium 977 mg

• Total: 25 min
• Prep: 15 min
• Cook: 10 min

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• 1/2 cup roughly chopped ripe mango
• 1/2 jalapeno, seeded if desired, roughly chopped (about 2 tablespoons)
• 1/4 cup mayonnaise
• Zest and juice of 2 limes
• 2 tablespoons roughly chopped fresh cilantro
• Kosher salt
• Vegetable oil, for frying
• One 14-ounce package kielbasa sausage
• 2 cups of your favorite prepared "Just Add Water" buttermilk pancake mix
• 1/4 cup cornstarch
• 1/3 cup course-ground cornmeal
• 2 tablespoons garam masala
• Special equipment: six 8-inch wooden skewers

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1. Combine 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 more salt if needed. Cover with plastic wrap and chill until ready to serve.
2. Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
3. While the oil is heating, slice the kielbasa sausage into 3 equal pieces, each about 6 inches long. Cut each piece in half lengthwise. Use kitchen shears to trim the pointed end of each skewer. Carefully insert 1 skewer a little more than halfway through each sausage piece. If a sausage piece is curved, gently straighten it before adding the skewer. Place on a large plate and set aside.
4. Prepare the pancake batter as directed on the package, mixing in the cornstarch, cornmeal, and garam masala. Pour enough batter into a pint glass to fill about three-quarters full. Reserve the rest to refill as needed. Dip 2 sausage skewers into the batter, making sure they are fully coated. Carefully place them in the hot 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 once to prevent sticking. Remove the fried "corn dogs" and place on a paper-towel-lined plate to drain excess oil. Season generously with salt. Repeat with the remaining sausage skewers.
5. Serve right away with the mango dipping sauce.

This recipe has been updated to more accurately reflect its origin or to add cultural context. It may differ from what was originally published or broadcast.

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