Corn dogs for a picnic

Votes: 5

Time: 30 min.
Complexity: easily
Quantity: 8 pops

Looking for an interesting yet easy-to-make dish to feed a crowd? American corn dogs are a favorite street snack for both adults and children! The sausage is skewered on a wooden skewer, dipped in corn batter, and deep-fried. The result is interesting, delicious, and quick. The corn dog batter is made from a mixture of wheat and corn flour and is infused with a warm, summery flavor and aroma, perfectly enhanced by a touch of mustard powder. Place the finished corn dogs on paper towels to remove excess grease, and then you'll fully enjoy this crispy-on-the-outside, tender-on-the-inside snack.

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.

Ingredients for the recipe:

8 sausages
1.5 cups finely ground corn flour
1 cup all-purpose flour, plus extra for coating corn dogs
2 tablespoons of sugar
1.5 tsp baking powder
1 teaspoon mustard powder
1 cup of milk
2 large eggs
2 tbsp peanut oil + extra for frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausages, mustard powder, corn flour, milk, eggs

Cooking the dish according to the recipe:

In a large bowl, combine the cornflour, wheat flour, sugar, baking powder, mustard powder, and 1.5 teaspoons of salt. In another bowl, whisk together the milk, eggs, and peanut butter, then add to the flour mixture and knead until smooth. Pour the batter into a tall glass, setting the rest aside.
In a large, wide saucepan, heat 3-4 inches of peanut oil over medium heat to 350°F (180°C). Sprinkle a small amount of flour into a shallow bowl. Thread a quarter of each sausage onto an 8-inch-long wooden skewer. Dredge the sausages in flour, shaking off any excess.

Working in batches, dip the hot dogs into the battered cup; allow any excess to drip back into the cup, then lower the corn dogs into the hot oil. Fry, turning, until golden brown, 4-5 minutes per batch. Add more batter as needed.
Using tongs, transfer corn dogs to a paper towel-lined plate to drain; sprinkle with salt.

Categories:

recipe / Recipes for children's dishes / Picnic / Summer dishes / May 1st / Fast food / Hot dogs / Appetizers / Snacks with sauces / Meat appetizers / Food Network - recipes / American cuisine