Corn dog

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Corn dog - detailed cooking recipe.

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 beef hot dog sausages
3.7 l. peanut butter
1 cup corn flour
1 cup flour
2 teaspoons of salt
1 teaspoon baking powder
0.25 tsp baking soda
0.5 tsp cayenne pepper
250 g of corn
0.33 cup finely chopped onion
1.5 cups of sour milk
1 large jalapeno pepper, finely chopped, without seeds
4 tablespoons cornstarch
Additionally: 8 pairs of undivided chopsticks

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sausages, corn, jalapeno pepper, corn flour, Peanut butter, ground cayenne pepper, sour milk, starch

Cooking the dish according to the recipe:

Pour oil into a deep fryer or large heavy skillet and heat to 200°C (400°F). In a medium bowl, combine the cornmeal, salt, baking powder, baking soda, flour, and cayenne pepper. In another bowl, combine the jalapeño, corn, onion, and buttermilk. Pour the dry mixture all at once into the wet ingredients, stirring just to combine; the mixture should be lumpy. Let the batter rest for 10 minutes.
Pour cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and shake off any excess.

Pour the batter into a large glass almost to the brim. Add more batter as needed. Thread each hot dog onto chopsticks and quickly dip them in the batter. Immediately, carefully place the hot dogs in the oil and fry until golden brown, 4-5 minutes. Remove with tongs and let cool for 3-5 minutes.

Pancake batter can also be used as a batter when cooking corn dogs.

Categories:

recipe / Deep-frying / Fast food / Hot dogs / American cuisine

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