Description
Carnival-style corn dogs with a yeasted batter, cheese-wrapped franks and crispy potato/panko coating.
Ingredients
Scale
- 4 beef franks (or sausage, rice cake, fish cake, cheese)
- 4?8 slices cheese
- 1 russet potato
- 1 tsp coarse salt (for boiling potatoes)
- 3 cups water (for boiling potatoes)
- 2 tbsp corn starch
- 1/2 cup panko bread crumbs
- vegetable or canola oil (for frying)
- 1 3/4 cups all-purpose flour (spooned & leveled)
- 1 cup warm water (240 ml)
- 1 packet active dry yeast (about 2 tsp)
- 2 tbsp sugar (for yeast)
- 1/2 tsp salt (for batter)
- ketchup
- mustard
- additional sugar (for serving)
Instructions
- Add the 2 tbsp sugar and active dry yeast to the 1 cup warm water and let sit a few minutes until the yeast dissolves and becomes slightly foamy.
- In a large shallow container, mix 1 3/4 cups flour and 1/2 tsp salt, then stir in the yeast/water mixture until smooth; allow to rise (overnight in the refrigerator is recommended, or 1 hour at room temperature).
- Skewer the hotdogs on wooden chopsticks, wrap cheese slices around them seam side down, place on a tray and freeze 20?30 minutes to firm up so they hold their shape.
- Take the batter out of the fridge while the hotdogs are in the freezer so it can rise a bit more.
- Dice the potato into small cubes and boil in 3 cups water with 1 tsp coarse salt for 3?4 minutes so the small cubes will cook through when fried.
- Rinse the boiled potatoes in an ice bath and dry them thoroughly with paper towels.
- Toss the cooled, dried potatoes with 1 tbsp of the corn starch until well coated.
- Dip the partially frozen skewers into the batter using a twisting motion to wrap the batter around the skewer, using your fingers to spread it evenly and keeping the batter thickness moderate so potatoes will stick.
- Roll the battered skewers into the coated potato cubes, then pack them firmly into the panko bread crumbs using your hands to press everything together.
- Carefully lower the prepared corn dog into oil heated to 350?F (175?C) and fry for about 5 minutes until golden brown.
- Remove the corn dogs from the oil when golden and rest them on a cooling rack to drain.
- Serve with your choice of condiments (the recipe suggests sugar, ketchup and mustard).
- Prep Time: 30 mins (plus rising and chilling time)
- Cook Time: 15 mins (frying, per batch)