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This FoodNetwork video shows you how to make the best corndogs in the world with chef Alton Brown.
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Although any sausage, cooked sausage, the approximate size and shape of the wiener can be employed in the construction of corn dogs. I like plain old beef franks. By the way the word wiener comes from ‘wienerwurst which is German for Vienna sausage which is American for little meat stick you feed kids, you don’t know any better but to eat them. The word frankfurter, I was dreamed up by a guy from Frank Ford, hard to believe. He supposedly invented the hotdog bun. Of course we don’t need no-stick in hotdog buns, we do however in sticks.
Popsicle sticks, stirs, tongue depressors and coffee things, disposable knitting needles heck. I’ve tried them all but I’ve never found a better corn dog handle than the sticks that you get with Chinese take out. The secret is to leave them connected. Next up, we better up.
In a very large bowl, combine one cup of cornmeal with a quarter of a teaspoon of baking soda. One teaspoon of baking powder, one-half teaspoon of cayenne pepper, two teaspoons of kosher salt and the last but not the least one whapping cup of all purpose flour. Stir as you combine and set aside.
In another mixing bowl, we place two tablespoons of minced jalapeno pepper. One third of a cup of grated onion, the contents one 8.5 ounce can of cream of corn and one and a half cups of good old buttermilk, stir it to combine.
Now, you can make the butter up to this point, hours, days, probably weeks ahead of time to know if it will effect but once you do this you are committed. Now, stir this as few times as possible, just enough to bring it together. Remember lambs are not important but letting this rest for 10 minutes before you use it is that way all the little flower granules and all the cornmeal can soak up some water, there I’m going to leave this alone and I’m going to put into a drinking glass up.
Time for final fry station checklist, eight scoured wieners, check, cornstarch dredge, check, glassful of butter, check, 375degree oil, check, drain rig, check. Gentlemen, we are ready to begin our sequence.
First, take a wiener. Second, roll it around in the cornstarch, make sure that it is evenly applied and then top off all of the excess. This is an important step, why, because you want to starch to be as thin as possible. If there’s too much starch on there the butter will just slide off into the fryer. Speaking of the butter, straight in the cup, a quick swizzle and straight up and into the fryer, there.
Now, I wouldn’t put more than two of these in the fryer at one time or you’re overloaded. Oh and see those bubbles, those are important. In four to five minutes, you have a golden brown and delicious corn dog. And these are as good as—well, you know what they are the best corn dogs in the world, I guarantee. Just let them drain and then serve while hot with mustard and/or ketchup.
Now I’ve take this, with you, I’ve got more manly manual labor to manage.