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      Members Only Fluid Forum View   08/08/2017

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pikedreams

Corndog Batter?

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I've been struggeling with trying to come up with a good corndog batter. The hard part is getting the right consistancy. It needs to be relativley thick and have just enough corn meal to give it that slight grit and sweetness. The store bought ones just don't cut it for me.

Anyone have a recipe they're willing to share? There's nothing like standing at the Pronto Pup stand at the state fair and having a couple of fresh ones with mustard and a cold beverage

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From :Alton Brown's Good Eats

gallon peanut oil

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons kosher salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cayenne pepper

2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced

1 (8.5-ounce) can cream-style corn

1/3 cup finely grated onion

1 1/2 cups buttermilk

4 tablespoons cornstarch, for dredging

8 beef hot dogs

Directions

Special equipment: 8 sets chopsticks, not separated

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.

Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

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