Homemade Corn Dogs

a/n

Oil, for frying

• 8 ea

Hot dogs, or other precooked sausages

• 380 g

Bread flour

• 50 g

Cornmeal, fine ground

• 14 g

Salt

• 132 g

Sugar, granulated

• 6 g

Baking powder

• 160 g

Egg, about 3 large

• 290 g

Whole milk

1. 1Preheat frying oil to 375 °F / 191 °C
2. Pour oil into a large pot and place on the stove. Begin heating, monitoring the oil temperature with a thermometer.
3. +2Combine dry ingredients
4. 380 gBread flour50 gCornmeal, fine ground14 gSalt132 gSugar, granulated6 gBaking powder Sift flour, then whisk all ingredients together in a large bowl.
5. +3Blend eggs
6. 160 gEgg, about 3 largeCrack eggs into a bowl.
7. Blend, using an immersion blender, until whites and yolks are fully incorporated into a thin liquid with uniform color and texture.
8. NOTE: Blending the eggs will help you achieve a uniform liquid to ensure your batter takes on the perfect texture once you stick your dog in the fryer. No immersion blender? Use a regular blender or whisk your eggs very well.
9. +4Combine wet ingredients
10. 160 gEgg, about 3 large290 gWhole milkPour milk into the bowl with the eggs.
11. +5Now mix the wets with the drys
12. Add the wet mixture to the dry one, and whisk together until incorporated.
13. Transfer batter to a tall container. A pint glass or the pitcher of a large French press should do the trick. We use leftover plastic quart containers—they're great because you can squeeze them to encourage batter to rise around the sausage once the batter gets low.
14. +
15. 6Transfer batter to a tall container
16. Transfer batter to a tall container. A pint glass or the pitcher of a large French press should do the trick. We use leftover plastic quart containers—they're great because you can squeeze them to encourage batter to rise around the sausage once the batter gets low.
17. +
18. 7Skewer sausages
19. Pat sausages dry.
20. Insert a skewer into each of your meat tubes, working carefully to ensure they go in straight, and right down the middle.
21. +
22. What other kinds of things can I stab my hot dog with?
23. These things, or really anything your heart desires.
24. +
25. 8Dip, then fry
26. a/nOil, for fryingSet up your work station: Place the container of batter near your fryer, and set up a plate or tray lined with paper towels (that's where you'll put your corn dogs once they're fried).
27. Holding onto the skewer, dip a sausage into the batter slowly, then slowly lift it up and out, making a twirling motion to help form an even coating.
28. Carefully submerge sausage in the fryer oil, holding on to the skewer. Once the batter has begun to harden, drop it in the oil and allow to fry for about four minutes, or until golden brown. Add up to four dogs at a time.
29. Remove corn dogs from the fryer one at a time and transfer to the towel-lined plate or tray.
30. +
31. +
32. Carefully submerge sausage in the fryer oil, and fry for about four minutes, or until golden brown. Add up to four dogs at a time.
33. Remove corn dogs from the fryer one at a time and transfer to the towel-lined plate or tray.
34. +
35. 9Serve!
36. Bonus points if you present these carnival-style: in red plastic baskets lined with checkered wax paper.
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