Corn Dog

How many of us have had a corn dog at the Fair?  Food on a stick is great.  When I’m at BWW, I have been known to order the corn dog bites.  Here is my issue: they use hot dogs that are loaded with salt.  So I decided to update things.  I used a Dietz and Watson uncured hot dog which cut the sodium by over 50%.  I also replaced the salt in the batter with the spicy brown mustard.  I hope you like it.
 8 hot dogs 
3/4 cup all purpose flour plus another 1/4 cup for dredging
1 cup corn meal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon black pepper
1 cup buttermilk
1/4 cup pickle juice
1 teaspoon spicy brown mustard
8 skewers (long enough to fit the hotdogs, but short enough to fit in the fryer)
1 red solo cup or tall glass longer than your hot dog
Oil for frying

Heat oil to 350 in a wok
Mix 3/4 cup of flour, corn meal, salt, pepper, baking powder, and baking soda
Add buttermilk, pickle juice and mustard
Mix until smooth
Impale hot dog length wise
Roll dog on a stick in the 1/4 cup flour (this will help the batter to stick)
Here is where the red solo cup comes in (I knew you were wondering):
Place batter in the red solo cup
Dip  hot dog on a stick in the solo cup and batter
Shake off excess batter
Place in hot oil until golden brown on all sides, about 5 minutes
Drain on a rack
Serve immediately with mustard and  ketchup if you must.

corn dog 1

corn dog 8

corn dog 2

corn dog 3corn dog 4corn dog 5

corn dog 6

 

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