Thread: Corn Dogs ?
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Unread 11-07-2013, 08:25 PM   #23
Limp Brisket
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Join Date: 07-20-09
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As CD's was, this is also out of Texas Monthly. I've made this recipe a few times, we really like them. Even though at the buttermilk ingredient in the recipe it states you want it kind of thick I didn't think the batter was thick at all.

Texas State Fair Corn Dogs

1 cup all-purpose flour
2/3 cup cornmeal (the pale-yellow floury stuff, not the stone-ground polenta type)
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons melted bacon drippings
1 egg, beaten
1 to 1 1/3 cups buttermilk (you want the batter to be kind of thick)
1/2 teaspoon baking soda
1 package of wieners (we liked Applegate’s Great Organic Uncured Beef)
oil for frying (we used peanut)

Combine first 5 ingredients in a medium bowl. Add bacon drippings and mix well. Combine egg, buttermilk, and baking soda in a separate bowl. Add the wet ingredients to the flour mixture and stir until smooth.

Heat 3 inches of oil in a heavy, deep pot to 375 degrees (be sure to use a thermometer, as proper temperature is key). Dry the wieners with paper towels, then impale them with bamboo skewers (get the ones with the pointed ends), leaving enough room for a good grip. Dip each dog in batter to coat, then fry in hot oil until a shade past golden brown, turning as necessary. Remove with a slotted spoon and drain on paper towels. Serve immediately with—need I say it?—yellow mustard
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