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!