mini corn dogs
Did you know Thursday was National Hot Dog Day? Or that Friday was National Tequila Day? One. Who makes these holidays official? Two. Is there a calendar I can buy to remember these days?
Unfortunately, I couldn’t take part in National Tequila Day. I drank a glass of port after clinic and was knocked out for a few hours. Let’s be honest, my tolerance is embarrassing. Is this the effects of aging?! I’m going to go with my body is a temple and views alcohol as toxic.
Although my body rejected National Tequila Day, it was all about celebrating hot dogs. As a child, it was one of three pre-approved foods that I could eat on my own. I ate them religiously. The only thing that could make them better is nestling those supple dogs in a warm blanket of cornmeal and deep frying them! And making them mini, but of course.
mini corn dogs//
1/2 cup cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
generous pinch of black pepper
1/2 cup almond milk
4 beef hot dogs, halved
Vegetable or canola oil for frying
Skewers (wooden ones work best; I used cake pop sticks and chopsticks in a pinch!)
Combine cornmeal, 1/2 cup flour, sugar, baking powder, salt and pepper in a tall narrow glass container. I used an old Pom jar. Add egg and milk. Store in fridge until ready.
Pour oil into a saucepan. Set over medium heat.
Skewer the hog dog in the center. Pour the remaining flour onto a plate. Roll the hot dog in the flour. Tap off the excess. Dip into the cornmeal batter, allowing excess to drip off.
Place the hot dog into the saucepan. Roll while frying. Remove once it turns a deep golden brown. Drain on paper towels.
Serve with your favorite condiments. Might I suggest curry ketchup?! I used a 1:3 ratio of Madras curry:ketchup. Adjust accordingly.
OH. By the way. Chippendales? Wayyy above expectations.