Corn Dogs (was Re: [Sca-cooks] help!oop)

[Nick Sasso]

----- Original Message -----
robert frazier <robertblacksmith at yahoo.com> wrote:
my nephew's birthday is today and for his birthday dinner he wanted
corn dogs(he's 16).  i failed miserably.  the batter didn't stick.the
hot dog wI'veold.
i hundredskI'veor hunderds.i've walked into homes and made dinner for
25 with what was in the kitchen. and i got beaten by a hot dog
fritter!!! what did i do wrong.      robert frazier

From: "Diana Skaggs" <liadan at sbcglobal.net>
What worked for me: thoroughly dry the hot dog with paper toweling.
Roll in plain flour or cornstarch, then dip in the cornmeal batter.
Make sure your oil is at temperature. And don't let them touch each
other. <<SNIP>>

I have actually done some more than casual testing with these State
Fair treasures.   We found three things that will float the crust right
off. 1)  wet tuber dipped into batter.  The batter will not adhere to
moist tube of meat.SOLUTION:  I dust mine lightly with flour before
immersion.  2)  Overheated oil will crisp the batter too quickly and
make a brittle shell or ruptures rather than a consistent cakey outer
cover.  Underheated oil will make the crust soggy and allow for 'bald
spots' to form.   SOLUTION:  Preheat oil to 365 to 375F before cooking
the dipped dogs.  3)  Batter of too thin consistency will allow bald
spots again, and will reduce the window of error for oil temp and for
cooking time.  SOLUTION:  make batter that will stay on the dog long
enough to get it from dipping tank to the oil without running off.  This
may take trials.  4)  (I know I said three) Overleavening can cause
ruptures that will allow grease to get under coating and dislodge from
hot dog.  SOLUTION:  Stick to proven ratios of baking powder/soda.  You
can modify recipes, but keep the ratios in line (leavening to volume)

Our latest recipe for the coating is:

Corn Dog Mark VI  (US measures)
.75 cup all purpose flour
.75 cup yellow corn meal
   * (use whole corn product for good corn flavor - like King Arthur or
Hodgeson Mill)
2 tsp baking powder½2  tsp salt
2.5 TBL Sugar

1 egg lightly beaten
3/4 cup milk

Preheat oil to 365F to 375F.

Mix dry ingredients together.  Add egg and milk.  Stir to combine.
Let
stand 5 minutes at room temperature.

Dust hot dogs very lightly with flour and shake off all excess.  Dip
Hot Dogs on sticks into batter and fry at 365F to 375F until golden
brown.  Be careful to keep them separated.


pacem et bonum,
niccolo difrancesco