Corndogs
makes 8-10
Replicating carnival food at home is not always easy to accomplish, but this recipe for fairway-style corndogs is a cinch. Serve with spicy ketchup and Dijon mustard for a guilty grown-up pleasure.
1 cup fine-grain yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon sea salt
3/4 cup buttermilk
1 egg
8 to 10 hot dogs (or veggie dogs), at room temperature
prep: 5 minutes
total: 25 minutes
large mixing bowl
skewers
large heavy-bottomed saucepan
splatter screen
tongs
paper towels
1. Fill a large, heavy-bottomed saucepan with 2 to 3 inches of vegetable, canola or peanut oil and heat to 350F over medium-high.
2. In a large mixing bowl, combine the cornmeal with the all-purpose flour, sugar and sea salt; mix well with a fork.
3. Mix the buttermilk and the egg together and stir into the cornmeal-flour mixture; the batter should be thick without any lumps. If the batter is too thick to properly coat the hot dogs, add a little more buttermilk.
4. Test the hot oil with a teaspoon of batter; it should bubble up immediately and turn golden brown within 3-5 minutes. Carefully dredge the hot dogs in the batter, letting the excess drip off. Add them to the hot oil, laying them away from you to avoid splashing; cook for 5-8 minutes, until golden brown. Remove with tongs and drain on paper towels -- if you wish to serve them on a stick, insert a skewer at this point.
