mini corn dogs

by ann

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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 egg
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.

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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. 

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Place the hot dog into the saucepan. Roll while frying. Remove once it turns a deep golden brown. Drain on paper towels. 

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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. 

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