Corn Dogs
Use Jolie Vue hot dogs to make this classic recipe
Ingredients
Peanut oil (enough to float the dogs)
1 cup yellow corn meal
1 cup all-purpose flour
2 teaspoons Kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon cayenne (red) pepper
1 8.5 oz can creamed corn
1/3 cup finely grated yellow onion
1½ cup buttermilk
4 tablespoons corn starch, for dredging
chopsticks or any style wooden spear.
Optional for extra heat – 2 tablespoons minced jalapeno pepper
Method
Pour enough oil into pot or fryer to float the dogs, heat oil to 375 degrees.
Combine the first 6 dry ingredients in a mixing bowl.
Pour enough oil into pot or fryer to float the dogs, heat oil to 375 degrees.
Combine the first 6 dry ingredients in a mixing bowl.
In a separate bowl, combine corn, onion and buttermilk (jalapeno if you have chosen).
Combine the dry and the wet ingredients, stirring just enough to bring the batter together – there should be some lumps left in the combined ingredients. Set aside for 10 minutes.
Scatter the cornstarch into a dry pie pan and roll each hot dog in the corn starch then tap lightly to remove excess. Spear the dogs.
Pour batter into a large drinking glass, refill as necessary. Quickly dip the dog in and out of the batter until well-coated. Place immediately and carefully in the hot oil and continue the process 1 dog at a time.
Cook until golden brown, say 5 minutes, and removing to draining rack. Serve with mustard and your side dishes.
Combine the dry and the wet ingredients, stirring just enough to bring the batter together – there should be some lumps left in the combined ingredients. Set aside for 10 minutes.
Scatter the cornstarch into a dry pie pan and roll each hot dog in the corn starch then tap lightly to remove excess. Spear the dogs.
Pour batter into a large drinking glass, refill as necessary. Quickly dip the dog in and out of the batter until well-coated. Place immediately and carefully in the hot oil and continue the process 1 dog at a time.
Cook until golden brown, say 5 minutes, and removing to draining rack. Serve with mustard and your side dishes.
We thank Monica Pope for this recipe. (T’afia Restaurant)
