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Corn dogs

August 17, 2008

1 cup all-purpose flour
1 cup yellow cornmeal (fine ground)
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon cayenne pepper
1 egg
1 1/4 cups buttermilk
1 1/2 teaspoons honey
1 1/2 quarts vegetable oil (or enough to fill a large skillet to a depth of 1 inch)
Ten 7- to 8-inch wooden skewers
10 Hebrew National Reduced Fat Beef Franks (or other thin hot dog)

In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, salt and cayenne. Set aside.

In another medium bowl, whisk the egg until frothy, then add the buttermilk and honey and whisk until incorporated.

Add the wet ingredients to the dry, and gently stir with a wooden spoon until just incorporated. Do not overmix. The batter should be very thick and slightly lumpy.

Ladle some of the batter into a tall drinking glass, slightly longer than the hot dog.

In a large, deep skillet or a deep fryer, heat about 1 inch of oil to between 350 degrees and 375 degrees. Heat the oven to 275 degrees (the oven is used to keep the finished corn dogs warm while the others cook).

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One at a time, skewer each hot dog, inserting the skewer through one tip of the dog and pushing it about halfway up the length of it. Dip the skewered hot dog into the glass of batter, slowly twirling it as you pull it out to ensure an even coating of batter.

Place the skewered hot dog into the oil (the stick can go in the oil). Fry, using tongs to turn the corn dogs occasionally, until all sides are a deep golden brown, about 30 to 45 seconds. Two to 3 hot dogs can be fried at a time.

Transfer the corn dogs to papers towels to drain, then place them on a baking sheet in the oven. Repeat with remaining hot dogs.

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