Corn dogs in sweet pepper batter
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Corn dogs differ from traditional hot dogs in that the sausage is served not on a bun, but in a corn batter. You can even experiment with this batter, adding your favorite spices. For example, in this recipe, the batter is mixed with pan-fried onions, bell peppers, and garlic. This mixture significantly enriches the flavor of the future snack. And instead of regular sausages, we use natural Italian sausages, which are pre-baked, then skewered on wooden sticks, dipped in batter, and deep-fried until golden brown. This snack will delight everyone, especially children.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 10 - 12 raw Italian sausages (about 1 kg)
- 1 tbsp peanut oil + extra for deep frying
- Half an onion, chopped
- 2 small sweet peppers (1 red, 1 green), finely chopped
- 2 cloves garlic, crushed
- 1 and 1/4 cups finely ground cornmeal
- 2 cups premium wheat flour
- 2 tablespoons of sugar
- 2 tsp baking powder
- 1 teaspoon mustard powder
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 cup of milk
- 2 large eggs
- 0.5 cup finely chopped parsley
- Warm marinara sauce, for dipping
We recommend
Recipes with similar ingredients: kupaty (fried sausages), sweet pepper, eggs, milk, mustard powder, red pepper flakes, oregano
Cooking the dish according to the recipe:
- Preheat oven to 230°C (430°F). Prick the sausages several times with a fork and place them on a baking sheet. Bake until lightly browned, about 15 minutes. Let cool.
- Meanwhile, heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, garlic, 1/2 teaspoon salt, and a few grinds of black pepper; cook, stirring occasionally, until the vegetables are softened and lightly browned, about 7 minutes. Transfer to a plate and let cool.
- In a large saucepan or Dutch oven, heat 2 inches of peanut oil over medium heat until it reaches 350°F (170°C) on a deep-fry thermometer. In a large bowl, combine the cornmeal, 1 cup of all-purpose flour, sugar, baking powder, mustard powder, oregano, paprika, and 1 teaspoon of salt. In a medium bowl, whisk the eggs and milk. Add the milk mixture to the flour mixture along with the parsley and knead until smooth. Stir in the fried onions and peppers.
- Thread each sausage onto an 8-inch wooden skewer. Sprinkle the remaining 1 cup flour into a shallow bowl. Working in batches, coat the sausages in the flour, turning to coat completely, then dip in the batter to coat, letting any excess drip back into the bowl. Fry the sausages (with the sticks) until golden brown, about 4 minutes. Transfer to a paper towel and sprinkle with salt. Serve with marinara sauce.
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