Indian-Inspired Corn Dogs with Mango Dipping Sauce
- 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 coriander
- Sea salt
- Vegetable oil, for frying
- One 14-ounce package kielbasa sausage
- 2 cups of your favorite buttermilk pancake mix
- 1/4 cup cornstarch
- 1/3 cup course-ground cornmeal
- 2 tablespoons garam masala
- Special equipment: six 8-inch wooden skewers
1. 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.
2. Fill a large Dutch oven halfway with oil and heat to 350 degrees F.
3. 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.
4. 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.
5. 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.