Corn Dog
8 servings
15 minutes
A beautiful analogue of the usual sausage in dough, where instead of wheat dough there is a delicate shell - batter from a mixture of wheat and corn flour. This makes the dough bright, with an additional slightly sweet taste. The recipe requires piercing the sausage with a skewer, and then dipping it in a fragrant batter and frying it well in a frying pan. Cooking corn dogs is simple, quick and interesting, so we recommend involving their main eaters - children and teenagers - in the process.
1
Mix corn and wheat flour, baking powder, sugar, and salt.
- Cornmeal: 115 g
- Wheat flour: 160 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 50 g
- Salt: 1 teaspoon
2
Add baking powder, sugar, and salt.
- Baking powder (raising agent): 1 teaspoon
- Sugar: 50 g
- Salt: 1 teaspoon
3
Pour the milk.
- Milk: 250 ml
4
Add eggs and stir until smooth.
- Chicken egg: 2 pieces
5
Pour the batter into a large cup; it will be easier to cover the sausages with the batter.
6
Insert a skewer into each sausage.
7
Dip the sausage in the batter and let the excess drip off.
- Sausages (wieners): 8 pieces
8
Send to fry in oil heated to 180 degrees. Fry for 5 minutes, remembering to turn. Do the same with the other sausages.
- Vegetable oil: 1.5 l
9
Place the ready corn dogs on paper towels to get rid of excess fat.
10
Submit.
