Monday, August 31, 2015

Homemade Corn Dogs!

It's State Fair season, and in Minnesota that's a pretty big deal.

So it's with much shame that I must admit something to you.....

I've never been to the Minnesota State Fair. 

I know! I know! It's the shame of my life. But hey- if I can't get to the state fair, I'll bring the state fair to me!

I highly suggest that you ditch whatever frozen box of corn dogs you have hanging around in the back of your deep freeze and give these pups a whirl.

Crunchy, corny, and just a titch spicy- these corn dogs are nothing short of awesome. My sailor even asked me to mass produce them for many lunches to come.

Homemade Corn Dogs (adapted from Alton Brown)

  • 1 gallon peanut oil
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp kosher salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cayenne pepper
  • 1 large jalapeno, seeded and finely minced
  • 1 can cream-style corn
  • 1/3 cup grated onion
  • 1 1/2 cups buttermilk
  • 4 TB cornstarch
  • 8 beef hot dogs
  • 8 wooden skewers or chopsticks
Heat oil in a deep fryer or large pot to 375 degrees. 

In a large bowl, combine all dry ingredients (except cornstarch). In a separate bowl, combine jalapeno, cream corn, onion and buttermilk. Combine the wet and dry ingredients and stir quickly, just until combined. There will be lumps- that's okay! Just leave it alone, man.

Allow batter to rest 10 minutes. In the meantime, place the cornstarch in a shallow dish and roll each hot dog in the cornstarch, shaking off any excess. 

Pour the batter into a tall, narrow vessel (drinking glass, water carafe). Skewer each hot dog and dip into the batter quickly a few times. Immediately add to oil and cook until golden brown (about 4-5 minutes). Remove to a cooling rack.

Enjoy with spicy mustard, ketchup, or whatever your favorite corn dog condiment is!

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