Dog Days

April 4, 2012

I don’t think I’ve had a corn dog since I was like, ten. They’re super fair food on a stick attitude, and for some reason I decided they’d be a good idea. Turns out they were.

The first step is to put your oil on. It will take a while to get that much oil hot, and you’re looking for between 345 and 360 degrees.

Next you’ll make your batter, which includes 1/2 cup of corn flour and the same of regular flour, salt, pepper, and 3/4 of a cup of milk. You’ll want to give this some time to rest and thicken.

Then take your dogs and put them on a skewer. Ours were kinda frozen so that part wasn’t fun. Be careful not to poke your hand, or clip the skewers. Conversely, wooden chopsticks from a fast-food place would also work.

Once they are stuck (ha), you’ll want to rub them liberally with flour.  This basically acts as your first coat and allows the batter to better stick. To prep the dogs for the flour, pat them as dry as possible with a paper towel.

When your oil is ready (use a thermometer…we use our candy thermometer because it goes to fry), you will see it shimmering and your thermometer will read your temperature at 345 or so.

You can then batter your dogs – cover liberally, and fry for about 90 seconds to 2 minutes.

(Our batter is grey because we used blue corn flour)

You can see that they are somewhat browned. Let them drip off while you crank the heat. Bring the oil up to about 390 and dip your dogs in for another 30 seconds or until perfectly chicken brown. Salt lightly and enjoy with your choice of toppings. We went for plain ketchup and mustard and it was divine.

One Response to “Dog Days”

  1. The other thing I forgot to mention is that you can control how much batter goes on – we had enough to taste it but not to overwhelm it. Yum!

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