Your family will surely like corn dogs if you sometimes like to treat yourself and loved ones to delicious, but not very healthy food. Just imagine: a sweet dough with a crispy crust, and inside a juicy and hot sausage, and even with your favorite ketchup, mustard or tomato sauce... It's just delicious! Children especially love this snack. Although adults are also unlikely to refuse such a treat.
The corn dog is a very popular type of fast food in America. It is a sausage in batter on a stick, deep fried. This dish is easy to prepare at home. The main and indispensable component of batter is cornmeal. It is thanks to her that an airy and crispy shell is obtained.
Treat your loved ones with hot corn dogs, no one will refuse such a sausage in the dough!
Ingredients:
- sausages
- wheat flour - 100 g
- cornmeal - 100 g
- ground sweet paprika - 1 tbsp. l.
- sugar - 2 tbsp. l. (without slide)
- baking powder - 1 tsp. l. (without slide)
- soda - 1 tsp l. (without slide)
- eggs - 1 pc.
- milk - 3/4 cup
- refined sunflower oil - about 500 ml (for frying)
Step by step recipe
1. Let's start by making batter for root dogs.
In a large bowl, mix all dry ingredients: corn and wheat flour, paprika, baking powder, soda, salt and sugar. We mix everything.
2. Crack one egg into the flour mixture and mix lightly.
Pour milk here in small portions, while constantly stirring. Add as much milk until the dough becomes the desired density.
3. The density of the dough should be such that the dough remains on the whisk, but at the same time it slowly drains from it.
Pour the batter into a tall glass. This will make it easier to dip the sausages in it.
4. We put the pan on the fire and pour refined sunflower oil into it. It is advisable to pour in enough oil so that the sausage can be completely immersed in it. I poured about half a liter of oil.
5. While the oil is heating, prepare the sausages.
We pierce the sausage with a skewer all the way so that it does not come off the skewer while we dip it in batter and fry.
The length of the skewer should be such that it, along with the sausage, is completely immersed in deep fat. If your skewer is longer than the diameter of the pan, then you need to shorten it.
6. For root dogs, it is advisable to take not very long small sausages. It is more convenient to dip them in batter. If you have long sausages, then it would be better to cut them in half, and then string the halves onto skewers. Long sausages may slip off the skewer during the battering or frying process.
7. The ideal oil temperature for deep frying is 160-175 degrees.
If you do not have a thermometer, then you can determine whether it has warmed up a little to the desired temperature by lowering a wooden skewer. Small bubbles form around the wooden stick. Try not to overheat the oil or bring it up to a temperature where it begins to smoke.
8. Dip the sausage on a stick completely in a glass with batter. Strain the excess batter back into the glass. And then we scroll the sausage itself so that the batter is evenly distributed throughout the sausage.
Gently dip the sausage in the batter into the hot oil. First, scroll it a little, holding the stick, and then lower it completely.
9. For the first few seconds, the sausage must be turned over with a fork so that it turns out to be perfectly round.
As soon as the sausage has a crust, you can begin to dip in batter and prepare the next sausage. We put the second sausage in the oil, and take out the first.
10. Carefully remove the finished corn dog and put it on a paper towel to drain excess fat.
All this must be done very carefully. Remember that the temperature of the oil in the pan is almost 200 degrees.
The most delicious corn dogs right after cooking, while they are still hot. Sweetish corn dough goes well with sausage. Corn dogs are great served with ketchup or mustard.
video recipe
Recipe taken from my cooking site gotovimop.com