Thursday, 5 August 2010

Texas Corn Dogs

Okay, it's not the ultimate in haute cuisine (haute dauge?) but my son requested these when he saw them in the July issue of Martha Stewart magazine. They are junk food, to be sure, but home-made junk food and kinda fun! Make them this weekend, and serve them with salad.. to assuage your guilt.

Texas Corn Dogs

The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.

Serving idea: Nothing pairs better with a corn dog than yellow mustard. (I added ketchup and kosher dills)

Prep: 45 minutes
Total: 45 minutes

Makes 12

* 2 2/3 cups yellow cornmeal
* 1 1/3 cups all-purpose flour, plus more for hot dogs
* 3 tablespoons sugar
* 2 teaspoons baking powder
* Coarse salt and freshly ground pepper
* 4 large eggs, lightly beaten
* 1 1/2 cups whole milk
* Vegetable or peanut oil, for frying (about 2 quarts)
* 12 hot dogs


1. Whisk together cornmeal, flour, sugar, baking powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir in eggs and milk. (You will have about 5 cups batter.) Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to submerge hot dogs; heat until a deep-fry thermometer reaches 360 degrees.
2. Meanwhile, pat hot dogs dry, and insert a 10-inch bamboo skewer through each lengthwise; roll in flour to coat.
3. Dip 1 hot dog into batter, turning, until completely coated; let any excess batter drip off, and wipe away extra batter using your fingers so that hot dog is coated evenly. Lower hot dog into hot oil. Immediately repeat with 2 hot dogs.
4. Cook corn dogs, turning to cook evenly, until deep golden brown, 5 to 7 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.