Corndogs (Michael Symon)

By á-28785

Ingredients

• 8 All-Beef Hot Dogs
• 8 10-12'' skewers
• 4 quarts Canola Oil
• 3 tablespoons Cornstarch
• Cornmeal Batter
• 3 cups Cornmeal
• 1 1/2 cups Flour
• 1 1/4 teaspoons Baking Soda
• 1 1/4 teaspoons Salt
• 1 tablespoon Sugar
• 1 1/2 cups Buttermilk
• 1 1/4 cups Water; plus more if needed
• 1 Egg

Details

Preparation time 10mins
Cooking time 80mins
Adapted from abc.go.com

Preparation

Step 1

Whisk together the Cornmeal, Flour, Baking Soda, Salt and Sugar. In another bowl, whisk together the Buttermilk, Water and Egg. Add the wet mixture to the dry mixture and stir to combine. Let rest for 5 minutes. If the batter seems too thick, add a few tablespoons of Water. Pour some of the batter into a pint beer glass and set aside to reset for 1 hour.

Heat the oil to 360-375°F.

Skewer all of the Hot Dogs and line them up on a sheet tray. Place the Cornstarch on one side of the tray, and roll each Hot Dog through the Cornstarch, tapping off any extra. Dip each Hot Dog into the cup of batter, then slowly slide into the Oil. Fry for 3-4 minutes or until very golden brown and crispy.

Remove to a draining rack or some paper towels and serve with your favorite condiments.

Helpful Tips:
1. Keep some water on reserve in case the batter is too thick.
2. Use a fine Cornmeal, but not instant Cornmeal.
3. The batter sticks better to a Hot Dog with a natural casing than a synthetic one.
4. Roll the dog through Cornstarch to get the batter to stick.
5. If you put the batter in a pint glass, you can stick the dog straight and pull it out instead of rolling it in a bowl.
6. Make sure the Corndog doesn't stick to the bottom of the oil pan.
7. You could make this recipe with Kielbasa, etc.