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Corndog and/or hand battered onion ring recipes/suggestions

  • Dax Sep 16, 2008 01:44 PM
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http://chowhound.chow.com/topics/556231

Per this post which received no replies, it appears that I am going to make a batch of corn dogs and probably onion rings since I'll likely use the turkey fryer and already will be using the grease. This will be my first time making either item myself. I am hoping to make them tomorrow night.

Was thinking of using this Alton recipe for the corndogs, but not sure about the jalapenos if I'm already doing the atomic slaw.

http://www.foodnetwork.com/recipes/al...

Already bought the ingredients to the Alton recipe, plus some Boar's Head beef hotdogs (not the natural casing ones this time).

Basically, I'm looking for any suggestions to prepare either the dogs or the rings. Beer batter or not? Thanks in advance.

D

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  1. cup of flour - seasoned with salt pepper and a dash or too of sugar (yep sugar)
    cup of beer - rolling rock

    keep it simple, or add some cayenne.

    I use the big red onions, but your choice.

    they will come out looking like this. http://randallpmcmurphy.blogspot.com/...

    you can do zucchini sticks too!

    1. If you feel adventurous and want to experiment try making a shrimp corndog.
      Take a large raw shrimp, coat as you would a corndog and deep fry. On the side, mix some stone ground mustard with blackberry preserves.

      I have not made these, only eaten them. Besides a Flethcer's corn dog at the Texas State Fair this is the only kind I'll eat.

      1. Hope this doesn't find you too late. Here's the onion ring recipe we used at the clam shack:
        3 large onions (sweet or spanish), sliced in rounds (I like about 1/3 of an inch)
        1/2 cup flour
        s&p
        1/2 tsp baking power
        1 egg, beaten
        1/2 cup milk - you could use buttermilk, if you like or substitute beer (I don't really care for the flavor)
        oil

        The ratio for milk/flour is always 1:1, so just expand as needed.
        In a bowl, combine flour, seasonings (cayenne if you like), and baking powder. In a measuring cup, whisk together egg and milk. Add wet to dry ingredients, blending well. Dip and fry at about 365°. Fry until you like it, don't forget to flip 'em. Drain, salt, mangia.

        Here's a serviceable recipe for onion strings, if you like those: http://thepioneerwoman.com/cooking/re...

        1 Reply
        1. re: gini

          Thanks all. The fry fest was mostly a success. However, using the turkey fryer with only a gallon of oil proved a little tough since I had a hard time keeping the oil around 350- without it going higher or lower. It took about 4 corndogs before I got them right, although all were edible. The 5th - 9th ones were perfect and then I gave up (only 3 people eating). Rings were great and mostly used McMurphy's recipe but forgot the sugar and added both cayenne and some other seasonings. All ended up pretty good, but I think the boar's head dogs were overkill.

        2. BIL makes good rings. His secret is to dip twice.