Crispy Corn Dogs
Servings
8 Servings
Ingredients
- 1 quart canola oil
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of cayenne pepper
- 1 jalapeño pepper finely diced
- 2 cups frozen corn niblets processed in food processor until a puree
- 1 small onion grated
- 1 to 1½ cups of soy milk coconut milk, or water
- 1 cup corn starch
- 8 large kosher dogs or 24 cocktail dogs
Instructions
- Pour oil into a deep, heavy frying pan, fitted with a deep fry thermometer, and place over medium-high heat.
- In a tall glass or medium bowl, whisk pureed corn, cornmeal, flour, baking powder, baking soda, jalapeño (if using), grated onion, cayenne, and 1 cup of soy milk or water until it becomes a thick batter. If the batter is too thick, add in the other ½ cup of liquid a little at a time, until it resembles a thick pancake batter.
- Once oil reaches 350°F, skewer dogs on chopsticks or skewers and dredge lightly in cornstarch. Dip dogs in batter and fry for 3 to 5 minutes, until brown and crispy.
- Serve corn dogs with cups of mustard.