Today just a quick recipe for this american snack.
Duration: approx. 30 minutes
Makes 8 corn dogs
100g corn flour
10g soy flour (or other egg substitute for 1 egg)
7g baking powder
some cayenne pepper
10g Agave (or another honey alternative
225g (soy) milk
4 long hot dog sausages
a little starch for the panade
8 wooden skewers
Oil for frying
Sauces of your choice
As I said, the recipe is extremely simple. You can actually let your deep fryer or some oil get hot in a sufficiently large saucepan. Then, in a bowl, mix the flour with corn flour, egg substitute, agave, baking powder, salt, cayenne pepper, oil and the soy milk to form a thick, dough.
The sausages are now halved, of course you can also leave them whole, dry them and then turn them in a bit of starch, so the batter sticks a bit better.
Now skewer the sausages with a wooden skewer and dip them into the batter. It should cover the sausages on all sides. Sometimes I helped a little with a spoon.
The sausages are then placed in the hot oil, turning them around their own axis at the beginning so that the dough rises evenly in all directions, but watch out for your fingers. Deep-fry the corn dogs for about 3 minutes or until they are really golden brown. Then let them drain a little on a kitchen towel.
Then the corn dogs are already ready and you can eat them with your favorite dip sauces. I recommend the classic, ketchup & mustard.
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