Jen and Julie join forces and make homemade corn dogs, just like the classic ones you get at the carnival. You don't want to miss this collab :) Subscribe to Julie's channel: http://taste.md/1YPSvqQSubscribe to Jen's channel: http://taste.md/1T2BCK8INGREDIENTS 8 pork hot dogsSkewers1 ¼ cups all purpose flour1 tsp salt¾ cornmeal (rough grind if you can find it)4 tbsp sugar (optional)1 tsp baking powder2 eggs¾ skim milkVegetable oil for fryingFor the fancy ketchup: 1 cup sun dried tomatoes in oil, drained3 cloves of roasted garlic1 ½ tbsp. red wine vinegar2 tbsp honey1/3 cup waterFor the mayo: 1/2 cup mayo2 tsp fleur de sel2 tsp dried basil2 tsp dried oreganoFor the mustard: ½ cup grainy mustard4 tsp maple syrupRECIPE For the corn dog batter, mix the dry ingredients for the batter together. Add eggs and milk and whisk until lump free.Skewer each of the hot dogs.Preheat a pot of vegetable oil to 350 F. Dip each dog into the batter to coat and then lower into the oil. You can drop the sticks into the oil if you do not have a deep enough pot. Remove when golden brown, 5 minutes.For the ketchup, pour all ingredients into the food processor and blend. You may need more water if you like a smoother consistency. For the mayo, mix all ingredients together.For the mustard, combine mustard and maple syrup.Now get dippin! ___Follow us! We don't bite...unless you're made of food ;)Subscribe to Tastemade | http://taste.md/1QsXIWqSnapchat Discover | http://taste.md/1P9UuDMFacebook | http://taste.md/1Zf0BveInstagram | http://taste.md/1OaAv4PMore daily programming | http://www.tastemade.comWatch us behind the scenes at Snapchat | @tastemade