Homemade corn dogs?
I know, it's gross. But I never eat processed "meat," and once every two years I need a corn dog. For lack of a Hot Dog on a Stick in San Francisco, I thought I'd make my own.
Has anyone done this at home in a cast iron skillet? I've copied the ingredient list for the batter and would love tips and suggestions.
My biggest question is: is it safe to deep fry popsickle sticks? I know at the store they have little clamps that suspend the hot dogs in a vat of oil. If I cook these in a cast iron skillet do I just put the whole thing in? Will it burn the wood to a crisp? Thanks!
1 cup milk
2 medium eggs
1/4 cup oil
2 tablespoons sugar
1 teaspoon salt
2 teaspoons baking powder
1 1/3 cups corn meal
2/3 cup flour
1 to 1-1/2 pounds hot dogs
flour for dusting (about 1/2 cup)
I was watching Sandra Lee on the Food Network over the weekend (I swear, I normally do not watch her, but there was nothing else on and she was making carnival food, which I love), and yes, she made corndogs.
She emphasized the flouring of the dogs before coating them with the batter (as the google recipe shows too), and when she fried them (in a cast iron skillet), she just stood there cooking each corn dog manually, holding onto the popsicle stick (she might have used really long popsicle sticker - perhaps wooden skewers? - as her hand wasn't that close to the hot oil) so that it didn't get into the oil and rotating the stick (after letting the batter sit in the hot oil for a short period to "set") so that it would fry nice and evenly around the dog.
It didn't take her very long to cook each one (maybe around a minute, if less?) and I have to say, they looked pretty goshdarn good. Better than the ones I get at the market when I have similar cravings, I daresay.
re: Becca Porter
Hmm - I must be getting old. If memory serves, Alton used chopsticks and fried the dogs with the chopsticks in them. However, he used a deep frier and propped the sticks against the side of the frier, out of the oil. I think the episode was the "Man Food Show". I do suffer from "sometimers" so I might be all wet! Maybe you could use a little deeper pot and deep fry them.
re: Sony Bob
It was in his book that Alton said "Leaving the handles off until the cooking is over makes for a lot more room in the pan. Besides there is no way to keep the handle from getting greasy-and a greasy handle is the last thing you need when your chompin a corn dog."
He fries them in an electric skillet in 4 cups shortening. And he uses popsicle sticks.
If you have an open-to-the-public restaurant/caterers outlet, there's a really good chance they'll have commercial corndog batter mix. Something I've been meaning to do but haven't yet is to get a bunch of cocktail weenies and toothpicks and make little bitty corndogs for appetizers - you could easily deepfry those in a small saucepan!