Summer Shack Corn Dogs
- SERVINGS: MAKES 10 CORN DOGS
While he was growing up, Jasper White adored the batter-dipped and deep-fried corn dogs that were sold along the boardwalk at the Jersey shore. White likes to use all-beef franks with natural casings or kosher hot dogs.
- 1/2 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 heaping teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon minced scallion
- 1 large egg, beaten
- 1/2 cup milk
- Ten 6-inch-long hot dogs
- Vegetable oil, for frying
- Mustard, for serving
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and pepper. Add the scallion, egg and milk and mix just until blended. Let the batter stand for 20 minutes.
- Spear each hot dog with a sturdy 8-inch wooden skewer, leaving about 2 inches of stick protruding for a handle.
- Preheat the oven to 300°. In a large skillet, heat 1/2 inch of oil until shimmering. Dip a hot dog into the batter and twirl to coat; let the excess batter drip back into the bowl. Put the hot dog in the hot oil, repeat with another hot dog and fry until the batter is crisp and golden brown, 2 to 3 minutes per side. Drain the corn dogs on a rack set over a baking sheet and keep warm in the oven. Repeat with the remaining hot dogs, frying 2 at a time. Serve with mustard.
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