Corn dogs
Description
So, take a look at my recipe — I'll tell you. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Prepare the ingredients. Remove the casings from the sausages. Let's get started! I'll note right away: my glass holds 200 ml; it fits 150 g of flour. About 180 ml of milk was used.
- 2
Step 2
2. In a dry bowl, combine sifted corn flour, wheat flour, sugar, salt, and baking powder. Mix.
- 3
Step 3
3. Beat in one large egg and pour in part of the milk. Start mixing the batter. Add the remaining milk as needed. However, the batter should be thick—thicker than pancake batter—so don’t rush to pour in all the milk at once; you may need a little less.
- 4
Step 4
4. Let the finished dough rest for 5–10 minutes.
- 5
Step 5
5. Thread the sausages onto skewers and coat them in flour.
- 6
Step 6
6. You can pour the batter into a tall glass, but I find it easier to “dress” the sausages in a deep bowl. Place a sausage in the batter, twist it, and lift it out. The batter should not drip off; it should coat the sausage well.
- 7
Step 7
7. The ideal option for frying corn dogs is a deep fryer or a tall mug, but if you don't have anything like that, a frying pan will work too. Heat the oil well, add the corn dogs, and fry, turning with spatulas, until golden brown.
- 8
Step 8
8. Place the corn dogs on paper towels and let the excess fat drain off. Serve hot with your favorite sauces.
- 9
Step 9
9. Enjoy!