Corn Dogs was originated in America and mostly served in state fair. It symbolises celebration and fun. Which is why this Christmas I think you should all add corn dogs to your menu.
The only thing is if you decide to make them, make a big batch as your guest will be screaming for more.
What makes corn dogs so special is the batter. Every-time I make it, all I remember is eating the little batter left on the stick. The batter is so simple to make but so rewarding.
130g Plain flour
3tsp baking powder
1 large egg
4tbsp on powdered milk
pinch of black pepper
pinch of nutmeg
pinch of salt
8 large hot dogs
8 or 16 wooden skewers
Dressing mustard, ketchup, BBQ sauce or mayonaise
Add all the dry ingredients together except the powdered milk and mix. (Cornmeal, plain flour, sugar, baking powder, black pepper, nutmeg and salt)
Mix the powdered milk and water in a bowl. Break the egg in and whisk.
Add the liquid mixture to the dry mixture and mix in till its smooth.
If your not using a deep fryer, in a wok or big pot add vegetable oil and heat till its 160C or very hot.
(Put a wooden spoon in the oil and if it boils your good to go)
Meanwhile cut the hot dogs in two or leave it whole depending on what you prefer then gently put the wooden skewers in till it reaches the top or almost.
When the oil is ready, dip the sausages in the corn batter covering the whole hot dog and drop it in the oil. (Don’t worry about the mess, just keep dipping.)
When its golden put it on a kitchen towel to drain the oil then serve with your choice of dips.
Happy Christmas cooking and Enjoy!!!