Prepare the Spicy Aioli: In a small bowl, combine the Mayonnaise, Sriracha, and Lemon Juice. Mix well and set aside.
Prepare the Corn Dog Batter: In a medium bowl, whisk together the All-Purpose Flour, Baking Powder, Smoked Paprika, and Garlic Powder. In a separate bowl, whisk together the Buttermilk, Egg, and Melted Butter. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Frying Oil: Pour 3 cups of Canola Oil into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each All-Beef Mini Hot Dog into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Large Eggs to your desired doneness.
Assemble Sliders: Slice the Brioche Slider Buns in half. Spread a generous amount of Spicy Aioli on the bottom bun. Place a fried corn dog on the bottom bun, top with a fried Egg, and drizzle with Pure Maple Syrup. Cover with the top bun and serve immediately.
Ingredients
6
1 cup120 gAll-Purpose Flour
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSmoked Paprika
1/2 tsp2.5 mLGarlic Powder
1 cup240 mLButtermilk
11Egg
1 tbsp15 mLMelted Butter
1212All-Beef Mini Hot Dogs
66Brioche Slider Buns
66Large Eggs
2 tbsp30 mLPure Maple Syrup
1/2 cup120 mLMayonnaise
1 tbsp15 mLSriracha
1 tsp5 mLLemon Juice
3 cups720 mLCanola Oil
Equipment
Small Bowl
Medium Bowl
Whisk
Deep Fryer or Large Pot
Slotted Spoon
Frying Pan
Instructions
Prepare the Spicy Aioli: In a small bowl, combine the Mayonnaise, Sriracha, and Lemon Juice. Mix well and set aside.
Prepare the Corn Dog Batter: In a medium bowl, whisk together the All-Purpose Flour, Baking Powder, Smoked Paprika, and Garlic Powder. In a separate bowl, whisk together the Buttermilk, Egg, and Melted Butter. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
Heat the Frying Oil: Pour 3 cups of Canola Oil into a deep fryer or large pot. Heat to 350°F (175°C).
Dip and Fry: Dip each All-Beef Mini Hot Dog into the Corn Dog Batter, ensuring it is fully coated. Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
Fry Eggs: While the corn dogs are frying, fry the Large Eggs to your desired doneness.
Assemble Sliders: Slice the Brioche Slider Buns in half. Spread a generous amount of Spicy Aioli on the bottom bun. Place a fried corn dog on the bottom bun, top with a fried Egg, and drizzle with Pure Maple Syrup. Cover with the top bun and serve immediately.
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