Go to the Recipe: Homemade Corn Dogs
Is the sugar strictly necessary? Granulated sugar gives my wife breakouts, unfortunately,
Can we change corn meal with corn flour ?
I would say yes, if you used a raw fish or scallop as a binder. The only way that would work is if the protein is raw before you blend it. Lobster you can get raw but you will never find crab that you can clean out and be in its raw state like that. I would do a 50% mix of blended scallops to 50% of cooked crab or lobster that have been chopped up if I was testing this out.
Idea! Is it possible to make your fish sticks but with lobster/crab instead and make these corn dogs. Would they they stay attached etc. I’ve made the whole tail corn dog and want impressed at all by results. Cooking for 20 plus guests every tail cooked differently under over all over
Just made this recipe for the first time in a few years and I have to say it's fantastic but someone definitely needs to change the Yield from "8" to maybe "12" or more. Was able to get half of a Costco pack of Nathan's franks (total of 14) with a scaled down recipe due to smaller eggs.
Up to a day in advance and keep it chilly. After 2 days the baking powder will start to fail and batter will be laden or stodgy.
how far in advance could you make the batter?
Tried this out the other day, not very corny, also makes a lot more batter than needed for 8 hotdogs.
Public Service Announcement. Do not skewer your hot dog with anything metal, even if your heart desires it. Seriously. Thank you. Carry on.
Have you tried this? I added a little dark beer, like a bock and the equivalent of about 2/3 a package of hidden valley ranch mix to the basic batter. I have done the same with a tempura type batter. It works great if you use it on skewered cobbets mmmm deep fried corn how much more decadent can you get? Happy eating.
I like my version better using some beer and creamed corn in the batter.
One of the best videos I've seen here. Riley, YOU ROCK!!!
I'm making these tonight and with the left over batter, I'm going to deep fry some pickles to go with the corn dogs.
pause @ 00:23 to see the best Riley facial expression ever! lol
Yes, they must mean baking powder - without it the batter will not expand (baking powder is a levening agent). Bob's Red Mill sells a "baking flour" but it's just a gluten free flour replacement, no levening agents in it either.
Made the Rye Dogs-- really good with some sauerkraut and beer mustard! Who knew corn dogs were that easy?
Now to get back to the diet...
I've done it for dinner. It was really easy and amazing. Thanks for your job guys. Each recipe I've tried was a success. I'm a French apprentice, and be sure that every time, with you, I cook smarter.
What is the thermometer you guys use. It looks like just a string going into the oil attached to a reader.
Kosher corn dogs are impossible to find. By substituting soy milk in the recipe, this allowed our kosher family to have corn dogs for the first time in years. My kids are eternally grateful!!! Easy and delicious.
I made the Rye Dog; they were a big hit! I had a little bit of batter left over, and made hush puppies with it. Those went nicely with a little honey. I might thin the batter with some more milk and make some funnel cakes if I got into the same situation again, just to hammer home the carnival atmosphere
in the breakfast corn dog, you guys list 12 g of "Baking flour" do you guys mean baking powder? i'm not sure i know what baking flour is
I am a Mom of 2 kids ages 8 and 5 and they absolutely LOVED this recipe. We cut the hotdogs in half to make more use out of the batter. So for a 12 pack of hot dogs, we got 24 mini corndogs. With the left over batter I added a little bit of vanilla and I took my 1 TBSP ice cream scoop and dropped the batter in the fryer...when they came out I dusted them with icing sugar. They weren't the best "donut holes" we've ever had, but it made great use out of the leftover batter.
Thanks Riley... loved the recipe. I made 8 corndogs per this recipe and had a lot of batter left over, but no more hotdogs. Would welcome a few ideas on what to do with left-over batter.
On another note, I substitued 90 g buttermilk to go with the remaining 200 g whole milk, and upped the cornmeal to 100 g paired with 330 g bread flour and really liked the results. It reminded me more of the corndogs I used to get at the State Fair every September. Now, if there was only a way to pre-wrap these bad boys with sauerkraut before battering and frying...
Looking forward to trying the other variations.
Thanks Riley... loved the recipe. I made 8 corndogs per this recipe and had a lot of batter left over, but no more hotdogs. Would welcome a few ideas on what to do with it. On another note, I substitued 90 g buttermilk to go with the remaining 200 g whole milk, and upped the cornmeal to 100 g paired with 330 g bread flour and really liked the results. It reminded me more of the corndogs I used to get at the State Fair every September. Now, if there was only a way to pre-wrap these bad boys with sauerkraut before battering...
I want Riley to date my daughter.
Is it just me or is "Rye-Dog" adorable? He's like puppies playing with kittens all dressed up like pink, fluffy, unicorns wrapped in bacon dipped in chocolate adorable. It's as if Michael Cera, Neil Patrick Harris and Chuck Noris all had a baby and named him "Awesome"!
Seriously, I love the passion. Well done sir.
Made em and loved em. Big hit with the kids too. I am very excited to try the breakfast variation. I was intrigued by the allocation of bread flour to corn meal, which makes for a more tender, less crunch coating than a recipe with a higher cornmeal content but seems more versatile with meats and flours other than typical hot dogs. In Texas the state fair has preset the tastes of texans for a very corn heavy batter so this was a tasty change. I also found that drying the exterior of the hot dog before dipping increased batter adhesion.
Corn puppies? That'a adorable! Go Rye Dog!
I could be missing something but you call for 290g of whole milk in the ingredients list but only mention 145g later on in the step by step.
Jeff, you could be right! Those IKEA bowls do look similar. Now I have to check with IKEA JAPAN to see if they have those Blanda bowls here.
They get a lot of their bowls at Ikea. I think this 11" serving bowl looks like the one in the video. http://www.ikea.com/us/en/catalog/products/10057251/#/90057247
Riley, Riley, Riley!! Those dogs are wonderful and so are you! I love the idea of the other dogs. I want that buckwheat dog! I would never make a corn dog, but a buckwheat dog? You bet!
Can I ask you a somewhat silly question? In the beginning you use two bowls, one for the wet ingredients and one for the dry ingredients. Where did you get those bowls? I love them! Where can I get those bowls? Who made them?? Please, oh please, tell me!
;-)
What is a good non-dairy replacement for milk in these recipes for kosher-eating folks?
I agree, top video Riley your clearly destined for great things.
Cute dogs.
