Food on a stick is extremely popular right now. Have you ever had cake pops? They're the biggest food craze at the moment, so when I was sent a copy of this "On a Stick" cookbook by Matt Armendariz, I couldn't wait to see what recipes it had to offer.
Out of all of the fun and delicious looking ideas, I decided to try a classic food-on-a-stick dish: Corn Dogs.
Who doesn't love Corn Dogs? A carnival favorite food that so many people have enjoyed over the years. But how often have you made it in your own kitchen?
It's actually far easier than I ever would have imagined and just as delicious as I remember it. Hope you enjoy this great party food dish this summer season!
Corn Dogs
On a Stick by Matt Armendariz
Makes: 8 hot dogs
Prep Time: 10 minutes
Cook Time: 16-20 minutes total time
Ingredients
3/4 cup flour
3/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
3/4 cup milk
8 hot dogs
8 wooden skewers
1 quart vegetable oil
wooden skewers
1 quart vegetable oil
Directions
Begin with combining your flour, corn meal, sugar, baking powder, baking soda, salt, and black pepper in a mixing bowl and stir until combined. Then add your egg and milk and whisk until all of your dry ingredients are incorporated into the wet and the consistency is nice and fluffy.
Dry your hot dogs with a paper towel. Pierce your hot dog all the way through your wooden skewer, leaving about 2-3 inches of the skewer poking out. Then roll your hot dog into the batter until it is thoroughly coated.
Meanwhile, heat your vegetable oil in a large skillet over medium/high heat until it reaches 360 degrees or a clump of batter sizzles and browns within 4-5 minutes. Once your oil is at the right temperature, carefully drop your entire corn dog into the oil and cook until they are golden brown, about 4-5 minutes.
You can fry up to two corn dogs at a time until golden brown. If your corn dogs are not completely submerged under the oil, rotate them with tongs to make sure all sides get evenly cooked. Transfer to a plate lined with paper towels. Serve hot with mustard and/or ketchup and enjoy!
