House-made Corn Dogs, A Salute to Fair Season
Lets face it, fairs are synonymous with fried foods; corn dogs, dough, cookies, candy bars… if you name it, you can most likely find it batter dipped and fried at your local fair.
One of the most popular and user friendly fried fair foods is the corn dog. It’s the perfect hand held food for walking around. A battered hot dog on a stick, what else could be a more convenient nosh while roaming your local fair grounds.
Note: We do not recommend attempting to eat a corn dog while on the zipper, skydiver, round up, sky swat, screamin’ swing, reverse bungee, freefall, bumper cars, or the tea cups
This recipe was broadcast LIVE on Facebook.
INGREDIENTS
For Dogz & Batter:
- 1 cup cornmeal
- 1 cup AP flour
- 1/3 cup granulated sugar
- 1 eggs
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp kosher salt
- 1 tsp pepper
- 1+ 1/4 cups buttermilk
- 8 dogs cut in 1/2 and skewered. Be sure to pat dry, which will allow batter to adhere
Mix together all ingredients for batter, store in refrigerator for service
For the Spicy Mayo:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons ahi amarillo paste
- 1 splash EVOO
- 1 splash rice wine vinegar
- S&P to taste
Mix all ingredients to well incorporate
SERVING DIRECTIONS & POINTS OF INTEREST
- Preheat oil to 350
- Dip dog in batter to coat and gently submerge in hot oil. Fry for about 4-5 minutes or until golden brown.
- Serve with a side of spicy mayo
- Garnish with fresh scallions
- Feel free to play with your batter by adding additional dry seasonings
- Cut dogs in 1/4 size for a fun hand held cocktail or holiday food