Corn Dogs Recipe
There is some debate as to the exact origins of the corn dog; they appeared in some ways in the US by the 1920s, and were popularized nationally in the 1940s. A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part:
I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390°F., the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.
Recipe and Image by El Festin de Marga
For more recipes visit: elfestindemarga.blogspot.com.es
Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1 quart vegetable oil for frying
- 2 (16 ounce) packages beef frankfurters
- 16 wooden skewers
Directions:
- In a medium bowl, combine cornmeal, flour, salt, pepper, sugar and baking powder. Stir in eggs and milk.
- Preheat oil in a deep saucepan over medium heat. Insert wooden skewers into frankfurters. Roll frankfurters in batter until well coated.
- Fry 2 or 3 corn dogs at a time until lightly browned, about 3 minutes. Drain on paper towels.
Recipe and Image by El Festin de Marga
For more recipes visit: elfestindemarga.blogspot.com.es
