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Tuesday, August 2, 2011

Food Recipe: Corn Dogs by Brian Phan

1 1/2 Cups fine yellow cornmeal
1 Cup all-purpose flour, plus more for dredging
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon mustard powder (optional. Good idea to replace this with Cayenne pepper or other seasoning)
Kosher salt
1 cup milk
2 large eggs
2 tablespoons peanut oil (or whatever oil you have on hand-peanut is preferred), plus more for frying
8 hot dogs


Whisk the cornmeal, flour, sugar, baking powder, mustard powder (or whatever ingredient you chose), and 1 1/2 teaspoons salt in a large bowl.

Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.

Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish.

Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping of the excess

Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, the lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate: season with salt.

Recipe courtesy of Food Network Magazine.

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