Corndogs: A Love Story
Corndogs were probably in my top 5 favourite foods growing up. I mostly liked a lot of fruit and veggies, but these topped my list of things I would eat whenever given the chance( Top Ramen and McDonalds hamburgers were also favs).
Unfortunately, when I was in my early 20’s, I suffered major heartbreak when I actually realized what hot dogs were made out of:
Thats right, mechanically separated chicken. Spare parts mixed with chemicals and flavourings. WHAT WAS I GOING TO DO!! I mean how can something that seems so right, be so wrong?? I was crushed. After that point, I knew corndogs were a thing of the past.
I decided to make them from scratch 1. Just to see if it was possible and 2. To see just how big of a mess I could make!
So, first things first, make the hot dogs. Just a disclaimer as well, I grabbed some “veggie” dogs from the store just in case my hot dogs were a failure, but I ended up using both and they both worked well.
I made a boudin blanc style sausage. First, soak some breadcrumbs(homemade if you can) in some cream for about 20 minutes. Add your lovely organic pork mince to your food processor with some onion and garlic powder, dried mustard powder, and some cajun seasoning. Throw in a handful of fresh chopped parsley and thyme, and then add your breadcrumb/cream mixture(If you are trying to be gluten free, leave out the breadcrumbs but still add the cream). Blend until smooth.
I know what you’re thinking here. This paste looks a hell of a lot less scary than the above! Yes I know. Now, add some of the mix to a bit of plastic wrap and wrap tightly into a sausage shape. It might take a few tries until you get the hang of it. Mine definitely could have been skinnier, to make a less poofy final product. Here’s what they should look like:
So, now immerse your doggies into some barely simmering water- the idea being you need to cook these with out melting the plastic wrap. They should cook in about 10 minutes. While they are cooking, make your batter.
Add cornmeal, flour(again, use your fav GF flour and it would work fine), sugar, salt and baking powder. Then mix in 1 egg, buttermilk, baking soda and melted butter. Now I chose to use buttermilk which is obviously quite thick, so I had to add more than you would if you are just using milk, but honestly I think buttermilk is the way to go here.
Stir all that together until you have this:
Next, place skewers into the cooled (and unwrapped) dogs. I used just plain old wooden skewers broken in half, and 2 together if it was a bigger dog. Now lightly coat all the hot dogs in corn flour(cornstarch).
At this point you should be heating your oil(I used grapeseed oil) to about 180C, using a proper thermometer(which I did not do), basically just monitor the temperature making sure its hot enough to cook the corndogs without buring them…pretty genius I know.
I suggest putting your batter in a tall glass or measuring cup so you can just dunk the dogs easily. So, batter a few dogs at a time, and then immediately get them in the fryer, being careful not to over crowd your pan/pot. Cook until golden brown on all sides.
And the verdict is, well, basically they were amazing. The batter is really what does it for me.
I decided to not let the extra batter go to waste, so I made some jalapeno corn fritters, which were almost as good as the corndogs!
Just add about 2 Tbl of pickled jalapenos per 1 cup of batter, and then drop in the oil about 1tbl at a time(more than that and they wont cook through. Grate some parmesan over them if you are a freak like me. These will rock your world, I swear.
But back to the corndogs! The bonus is that these will freeze really well. To reheat, just put in a 180C oven for about 20 minutes and you are golden. I encourage everyone to try making these(even if you do use storebought hotdogs).
Here’s The Recipe:
Homemade Corndogs Yield: about 12-15 dogs(using some veggie dogs as well) Ingredients Cooking Directions
Yield: about 12-15 dogs(using some veggie dogs as well)