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Saturday, May 28, 2011

Frying, part 2: homemade corn dogs


I made a batch of Peter Reinhart's all-purpose sweet dough (from ABED) a couple of weeks ago, pretty much just for fun. I used half of it for my monkey muffin experiment, and then split the other half into a 500 g and a 250 g batch to freeze.

Last night, I pulled out the 500 g, and this morning I made a batch of homemade doughnuts for my bookclub (and my hubby...and my kids...and me).

There was already a pan full of oil and my house already smelled like deep frying, so I decided to try this intriguing recipe for corn dogs that Freida posted last week. (Not our healthiest day ever: doughnuts for breakfast, corn dogs for lunch.)

I followed Freida's recipe, and my batter was even thicker than hers in her pictures. We had a bit of difficulty getting it to stick to the little hot dogs; eventually, my hubby ended up almost painting it on. We discovered that less is more; just a thin coating of batter made a perfect corn dog. I also only cooked mine for about a minute until they were beautifully golden.

These seriously tasted just like State Fair corn dogs...soooo tasty and so much fun! Thanks, Freida!

4 comments:

  1. Yum!!! Oh, do those look good! Corn dogs are my absolute favorite fair food, but I've never gotten the courage to try making myself. I guess I should use some of that peanut oil in my cupboard. Thank you for posting these!

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  2. I love corn dogs! I've never attempted them at home, however, and I think it's probably a good thing I only have one once a year. Yours look exactly like the kind we get from the vendors at the Stampede - which is a good thing! : )

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  3. Woo hoo! You did it! Your dogs look great! I'm glad I posted a picture of the batter; it's really trial and error to get it "just right," but man, oh man, is it worth it!!

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  4. These look super yummy. Have never had corn dogs, my kids would be thrilled, I think.

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