Everyone loves a good corn dog
While this recipe is specifically football friendly with its beer-infused batter, "try using merguez sausage with truffles next time," Micheal Ferraro says. It'll be one classy shindig.
Recipe from Delicatessen.
- 1/2 Cup yellow cornmeal
- 1/2 Cup all-purpose flour
- 1/4 Teaspoon salt
- 1/4 Teaspoon ground pepper
- 2 Tablespoons sugar
- 2 Teaspoons baking powder
- 1 beaten egg
- 1/4 Cup milk
- 1/4 Cup Stella Artois beer
- 4 Cups vegetable oil
- 2 bratwurst sausages, cut in half
- 4 wood skewers
- 1 Tablespoon dijon mustard
- 1 Tablespoon whole-grain Dijon mustard
- 1/2 Cup crème fraîche
- 1 Teaspoon chopped dill
- 2 Teaspoons minced chives
- Juice of half a lemon
1 cup cornmeal
1 cup flour
1 cup cold beer (any type of beer will work)
2 large eggs
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
1&ndash2 (9-ounce) packages cocktail franks
Beer Battered “Mini” Corn Dogs
Here is a surprise corn dog I bought you because you’re my friend.
Raise your hand if you also thought your entire world was right the day corn dogs were being served in the cafeteria for lunch as a kid? I’m currently raising both hands. This girl LOVED her a hot dog dipped in batter and fried to golden completion as a kid…and I still do today!
While you can’t always change a classic, there are several ways to give your corn dog a new edge. You can wrap the hot dog in cheese before adding the batter, cut them into extra small corn dog bites or even add different spices to the batter to give it a different taste.
My twist on a classic though is all about the batter. The epitome of the perfect corn dog is the batter or “crust”. If it is not crunchy on the outside & soft on the inside, your corn dog could be ruined. In efforts to create the perfect crispy “crust” I used a secret ingredient, ice cold light beer!
The beer adds flavor, creates a light batter & fries perfectly in the oil!
I let my batter rest for 5-10 minutes to allow the wet and dry ingredients completely combine before I began cooking with it. I found that this allowed the batter to thicken and stuck to the hot dog much easier than previous tries!
Frying tips for your corn dogs:
- Make sure that you get your oil to 350 degrees before you begin cooking
- Test a small scoop of batter in the oil before adding an entire corn dog in. If it does not instantly begin to fry, your oil is not ready
- Allow your corn dog to become completely golden brown before removing from the oil
- In effort to help the corn dog cook evenly, continuously flip it over while frying
- The beer WILL cook itself out during the fry, it is only being used in the recipe to help create a lighter batter
How to Store Your Corn Dogs:
- Corn dogs will keep in refrigerator for 2-3 days in a well sealed container
- These corn dogs also freeze really well. Once cooled you can place them in a ziplock bag, remove all air & freeze. Pop them in your oven at 350 degrees and cook them for 10-15 minutes until crispy. These will stay good for up to 1 month.
These beer battered “mini” corn dogs are SO DELICIOUS! I brought them with me to the lake last weekend and they were a huge hit. I had previously frozen them, threw them in the oven and they crisped right up!
The moral of the story is you’re never too old to enjoy a childhood classic & if you are…just add an adult beverage to your batter & now they are age appropriate party food!
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Eastern Europe meets America in this sausage-y take on the corn dog recipe using bratwurst or kielbasa sausages covered in a beer-cornmeal batter. Don’t forget to serve these with plenty of ice-cold brewskis and some spicy, grainy mustard for dipping. For a truly homemade sausage corn dog, make your own bratwurst, too.
Special equipment: You will need a deep-frying/candy thermometer and a short, narrow container or drinking glass for this recipe.
What to buy: Make sure to buy 100 percent wood toothpicks—cocktail toothpicks with plastic frills or paper decorations will melt or burn in the hot oil.
Game plan: The fried corn dogs can be frozen for up to 2 weeks. To reheat, place them on a baking sheet and bake in a 350°F oven for 20 minutes or until heated through.
This recipe was featured as part of our Make Your Own Corn Dogs project. See tips on deep-frying if you’re a beginner.
Tips for Sausage and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 quart vegetable oil for frying
- 2 (16 ounce) packages beef frankfurters
- 16 wooden skewers
In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
- 6-8 sausages/hot links, fully cooked
- 1-gallon vegetable oil, for frying
- 1 2/3 cup all-purpose flour
- 1 1/3 cup cornmeal
- 2 tbsp Plowboys BBQ Yardbird Rub
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 cup creamed corn, puréed
- 1 cup pilsner beer
On the Yoder Smokers YS640 Pellet Grill, flip the power switch to ‘on’ but do not hit the ‘start’ button. This will allow the fans to run without starting a fire. Place an A-MAZE-N Tube Smoker, filled with cherry and pecan pellets, on the main cooking grate, on the left side. Light the pellets with a torch. Let the flame burn for about 30 seconds, then blow the flame out. Place your sausages on the second shelf, close the lid and allow to smoke for about 45 minutes.
Place the gallon of vegetable oil in a Lodge 7-quart dutch oven. Preheat to 390ºF, on the side burner of your gas grill.
About 10 minutes before removing the sausages from the smoker. Combine the remaining ingredients in a bowl and mix well with a whisk. Let sit 10 minutes. Transfer to a tall glass or marinade shaker.
Remove the sausages from the smoker and run a thin, flat bamboo skewer up the center of each sausage. Dip the sausages in the batter and carefully place in the hot oil, two at a time. Maintain the fryer oil at 375ºF, monitoring the temperature with an instant-read thermometer. Fry until golden brown, about 5 minutes. Remove from the oil and place on a paper towel.
Classic Corn Dogs and Cheese-on-a-Stick
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add eggs and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 4 cups, then work your way up to 6 cups or more.
Heat canola oil over medium-high heat. Drop in a bit of batter to see if it's ready: the batter should immediately start to sizzle but should not immediately brown/burn.
Insert sticks into hot dogs so that they're 2/3 of the way through. Do the same with the cheese sticks.
Dip the hot dogs into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.
Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.
For the second State Fair recipe, I whipped up some hot dogs and cheese-on-a-stick reminiscent not just of state fairs and carnivals&hellipbut also of shopping malls in the eighties: this is said to be the same batter recipe used by the famous Corn Dog 7 chain of stores, and if you don&rsquot remember Corn Dog 7, you&rsquore way too young and probably don&rsquot have slack abdominal muscles or jowls yet. I feel very sorry for you!
Corn Dog 7 had fabulous hot dogs, of course&hellipbut their Cheese-on-a-Stick was what I loved the most as I traipsed through the mall with my best friend Jenn, buying things like neon pink fingerless gloves and Soloflex posters and Duran Duran tapes.
I miss the Eighties so much it hurts. I&rsquom going to go text Jenn right now.
One thing about this blessed, glorious batter: if you have any left over, it makes perfect pancakes the next day. And for that matter, you can use the batter to coat and fry cooked breakfast sausage links, then serve them with pancake syrup for &ldquodipping.&rdquo The possibilities are endless. And fattening. And endlessly fattening.
First things first: Use chopsticks for sticks! You can buy chopsticks in bulk at Asian markets, and they&rsquore nice and cheap. And sturdy.
Stick &rsquoem into the hot dogs so that they&rsquore about 2/3 of the way through.
For the sticks of cheese, I used big skewers&hellipbut if you&rsquore serving to kids, I&rsquod stick with the chopsticks to avoid the sharp point. I used cheddar, jalapeno jack, and (just for kicks) Havarti with Dill.
Now it&rsquos time to make the batter! Into a large bowl (this one wasn&rsquot large enough) add Krusteaz pancake mix. I don&rsquot think any alarms would go off if you used Bisquick or Aunt Jemima. But the Corn Dog 7 recipe called for Krusteaz, and I do what Corn Dog 7 tells me to do.
Seriously. Just do what Corn Dog 7 tells you to do and you&rsquore good to go.
To the pancake mix, add some yellow corn meal. This gives the batter some good texture, and also makes the pancakes you might make with the leftover batter out-of-this-world delicious.
Corn Dog with Cheddar Sausage, Stout Mustard & Rhubarb Ketchup
Courtesy of Chef Jason Hua, The Dutch, New York City
For the Corn Dog Batter:
3 cups all-purpose flour
3 cups yellow corn meal (Indian Head preferred)
2 tablespoons baking powder
4 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons ground black pepper
1/2 cup thinly sliced scallions
3 cups whole milk
For the Stout Mustard (yields about 1 quart):
1 1/2 cups stout beer
1 cup brown mustard seed
1 cup yellow mustard seed
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons light brown sugar
1 tablespoon minced garlic
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
For the Rhubarb Ketchup:
7 cups 1/8-inch slices rhubarb
3 cups strawberries, green leaves removed
1 pint rosé wine
2 cups sugar
1 cup red wine vinegar
1 teaspoon pink peppercorn
2 fresh bay leaves
Twenty 10-inch bamboo corn dog skewers
1. Combine flour, corn meal, baking powder, sugar, salt and black pepper and mix thoroughly with a whisk. In a separate bowl, whisk egg, milk and scallions. Using a rubber spatula, fold the dry ingredients into the wet ingredients, being careful not to overmix. Reserve.
2. Marinate stout beer with mustard seeds for 48 hours. Add remaining ingredients and combine in blender until specks remain and mustard thickens.
3. Combine all rhubarb ketchup ingredients in a pot and bring to a simmer cook for 30 minutes until rhubarb is tender and strawberry is fully broken down. Remove bay leaves and combine in a blender and pulse on high until very smooth. Return ketchup to the pot and continue to cook on low until sauce is thickened and color is bright red.
4. To assemble, spear brats with bamboo skewers. Set a deep fryer to 375˚F. Dip brats in reserved corn dog batter and immediately place in fryer cook until golden brown remove and dry on a tray lined with paper towels. Serve with a dollop of ketchup and mustard.
Image courtesy of The Dutch.
Baked Corn Dogs
It&rsquos state fair time and all I can think about are corn dogs!
We go to the state fair here in Texas every year for a big football game between our favorite team and one of our biggest rivals. Whether the game starts in the morning or evening, we are there several hours early to get our pre-game corn dog. It&rsquos a tradition that we will continue as long as the corn dogs are being fried. They are some of the best corn dogs and we literally wait in line for hours to get one. The crispy cornmeal batter blows me away every time!
As soon as I saw the signs pop up around town advertising the state fair, I started thinking about making my own corn dogs at home. It&rsquos something I had never made before, so I was pretty excited and on a mission to make them amazing. I wanted to be able to serve them to Baker for lunch or dinner without any guilt, so I went with a baked version that uses white whole wheat flour and lean beef hot dogs. After a few tries to master the baked technique, I nailed it! I mean nailed it!
These baked corn dogs are surprisingly amazing! A crispy thin layer of cornmeal dough surrounds a juicy hot dog that can be dipped in a little mustard or ketchup for a healthy take on a state fair classic.
The day I nailed these, Baker&rsquos precious friend Audrey came over for a little lunch date and as you can see these two fell just as much in love with my baked corn dogs as they are with each other!
Every adult and kiddo at the table ate them right up! They&rsquore perfect for mealtime, snack time, or just about anytime! Let me show you how very easy they are to bake!
Beer-Battered Corn Dogs
To serve this fairground treat as a fun appetizer, cut the hotdogs into four or six pieces and serve with ballpark mustard as a dip. You can find nitrate-free hotdogs in the organic section of the grocery store or at specialty food shops. You will need about 1/4-inch (5 mm) thick wooden skewers, cut in 6-inch (15 cm) lengths.
- 1 1/4 cup all-purpose flour
- 1 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 2 eggs
- 1/2 cup beer
- 1/2 cup buttermilk
- vegetable oil for deep-frying, to come 2 inches (5 cm) up side of pot
- 6 hotdogs cut in half
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 406 mg
- Sugars 1 g
- Protein 6 g
- Calories 228.0
- Total fat 16 g
- Potassium 43 mg
- Cholesterol 43 mg
- Saturated fat 4 g
- Total carbohydrate 13 g
In large bowl, whisk together 1 cup of the flour, cornmeal, baking powder, sugar, baking soda, salt and cayenne pepper. Whisk together eggs, beer and buttermilk whisk into dry ingredients. Set aside.
Pour enough oil into deep-fryer or Dutch oven to come 2 inches (5 cm) up side. Heat until deep-fryer thermometer registers 375ºF (190ºC).
Meanwhile, in bowl, toss hotdogs in remaining flour until coated. Insert thick wooden skewer two-thirds of the way into each for handle tap off excess flour.
Pour batter into tall glass dip hotdogs into batter to coat, adding 1 to 2 tbsp water if too thick. Gently add hotdogs to oil deep-fry, in batches and turning halfway through, until golden brown, about 3 minutes. Drain on rack.