Corn Dogs
From On A Stick! by Matt Armendariz I tried these with chickpea flour in place of the cornmeal, thinking that would add an extra touch of l’exotique, which it did. If you use it, you’ll need to add an extra tablespoon of milk to the batter, to thin it to the right consistency for dipping. You try them with any sausages that are available. Or just go with regular hot dogs. I cooked the merguez on a baking sheet prior to dipping and deep-frying, but they can be pan-fried as well, draining them well before using.
Servings 12 or 4 traditional corn dogs
- 12 merguez sausages, cooked and sliced in half crosswise, or 4 hot dogs
- 3/4 cup (110g) flour
- 3/4 cup (105g) cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground black pepper
- 3/4 cup (180ml) whole milk
- 1 large egg
- 1 quart (1L) vegetable oil, for frying
- Slide the merguez sausage pieces onto wooden skewers. If using hot dogs, skewer them whole.
- Whisk together the flour, cornmeal, sugar, salt, baking powder, baking soda, and black pepper in a bowl. Stir in the milk and egg until smooth.
- Heat the oil in a heavy-duty pot until is reaches 360ºF (182ºC).
- Dip the hot dogs or sausage into the batter a few at time. Only dip as many as will fit into the fryer pot at once. Make sure the coating is relatively smooth. Fry the sausages or hot dogs until the coating is golden brown. Don’t overcook, as they will continue to brown as they cool.
- Drain on paper towels and fry off the rest of the sausages or hot dogs.
- Serve with mustard or ketchup, or harissa mayonnaise (mix harissa with mayonnaise, to taste).