Last year sometime, I started experimenting with a recipe for corn dogs that my friend Tracey passed along to me. She said their family had been really into them, but they make corn puppies. What kids don't love things in miniature and on sticks, right?! And bite size is perfect for a party appetizer, too, for little kids or big ones! So I've actually changed up the recipe a bit--mixed and matched from some others I'd seen around and this is what we're currently doing. Hope you can enjoy these, too!
Corn Puppies
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp baking powder, heaping
2 1/2 - 3 Tbs sugar
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 egg
1/2 cup milk
~8 regular sized hot dogs
Oil for frying (canola and peanut are ideal for frying)
Fill a medium sized saucepan about half full with oil--you need a deeper level of oil for these. Heat over medium high heat while you prepare the other ingredients.
Start by cutting each hot dog into about 4 pieces.
Spear each hot dog piece with a toothpick. You want the toothpick to be inserted at least halfway into the hot dog. Set aside. Mix together all the dry ingredients in a bowl. Add in egg and milk and mix just until moistened. At this point you can drop a small bit in the oil to test if its ready. If it is, you can probably cut the heat back to medium so the oil is not cooking the corn puppies too quickly.
Grab a hot dog piece by the toothpick and dip into the cornmeal mixture. Make sure to get the cornmeal to coat the entire piece and all around up to the toothpick. You can pick up the hot dog and gently twirl off any large amount of excess, then quickly drop into the hot oil.
Add additional puppies, but do not overcrowd the pan. Stir around or flip as necessary to try and get an even brownness. It probably only takes these a minute or so to cook. I'll admit though that my oil is often a little too hot. They tend to get browner than I'd like very quickly. Remove from oil with a slotted spoon and allow to drain on a rack or paper towel. Serve hot with a little mustard or your favorite dipping sauce for corn dogs!
Notes: I buy the Horeca Select (I think) hot dogs at Metro--about 18 in a pack. They aren't great, but they work! The casings on them are a little thick for me. This recipe would also work great for full sized corn dogs--you could try using bamboo skewers (maybe a little thin?) or disposable chopsticks (too thick?) for the sticks. The main reason I prefer the little ones is for how much oil it would take to deep fry a full sized hot dog! While canola oil or peanut oil are ideal for frying, all I ever have on hand is soybean oil, so I just use that and it works, too!
Corn Puppies
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tsp baking powder, heaping
2 1/2 - 3 Tbs sugar
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 egg
1/2 cup milk
~8 regular sized hot dogs
Oil for frying (canola and peanut are ideal for frying)
Fill a medium sized saucepan about half full with oil--you need a deeper level of oil for these. Heat over medium high heat while you prepare the other ingredients.
Start by cutting each hot dog into about 4 pieces.
Spear each hot dog piece with a toothpick. You want the toothpick to be inserted at least halfway into the hot dog. Set aside. Mix together all the dry ingredients in a bowl. Add in egg and milk and mix just until moistened. At this point you can drop a small bit in the oil to test if its ready. If it is, you can probably cut the heat back to medium so the oil is not cooking the corn puppies too quickly.
Grab a hot dog piece by the toothpick and dip into the cornmeal mixture. Make sure to get the cornmeal to coat the entire piece and all around up to the toothpick. You can pick up the hot dog and gently twirl off any large amount of excess, then quickly drop into the hot oil.
Add additional puppies, but do not overcrowd the pan. Stir around or flip as necessary to try and get an even brownness. It probably only takes these a minute or so to cook. I'll admit though that my oil is often a little too hot. They tend to get browner than I'd like very quickly. Remove from oil with a slotted spoon and allow to drain on a rack or paper towel. Serve hot with a little mustard or your favorite dipping sauce for corn dogs!
Notes: I buy the Horeca Select (I think) hot dogs at Metro--about 18 in a pack. They aren't great, but they work! The casings on them are a little thick for me. This recipe would also work great for full sized corn dogs--you could try using bamboo skewers (maybe a little thin?) or disposable chopsticks (too thick?) for the sticks. The main reason I prefer the little ones is for how much oil it would take to deep fry a full sized hot dog! While canola oil or peanut oil are ideal for frying, all I ever have on hand is soybean oil, so I just use that and it works, too!
Our Metro does have their brand of hot dogs, so we used the Chicken Franks that are in Metro's frozen section, and they worked well. This is a great recipe, thanks. We all enjoyed it.
ReplyDeleteI've had a craving for corndogs and thought they were out of my reach! thank you!
ReplyDeleteIt would probably be worth giving these a try with the little Yurun "sausages" you can buy in most larger local grocery stores in China if you don't have other hot dog options. The ones that look like Lil Smokies. I think they sometimes say "breakfast sausage" on the package.
ReplyDelete