I was looking for a meaty appetizer recipe to bring to my fantasy football league's draft, and these worked perfectly. They are perfect for fall (reminding me of the State Fair) and for football-fan snacking. The batter could use a little extra flavor of some sort -- they are not as flavorful as Fletcher's -- but otherwise these were very appealing snacks, both visually and as convenient food-on-a-stick.
The frying worked extraordinarily well in my wok, using enough oil pooled at the bottom to deep-fry about six doglets at a time. They fry up fast -- if you have an assembly line going, you'll be yanking them out as quick as you can get the next ones battered up -- and putting the flour in a coffee cup and the batter in a tall cereal bowl worked neatly.
Late-breaking: Apparently Alton Brown puts cayenne in his batter. And this just in from the Travel Channel... According to Bill Fletcher (son of the man who invented the original Corny Dog) the primary ingredients are corn meal, a lot of eggs, a little bit of flour, salt and pepper of course. Beyond that, the recipe is secret.
Corny Dog Bites
Vegetable oil (for deep frying)
1/2 cup flour (for dredging)
2/3 cup yellow cornmeal
1/3 cup flour
1 teaspoon salt
1/2 cup milk
1 egg, well beaten
2 tablespoons vegetable oil
10 ready-to-eat frankfurters (1 pound)
Place 1/2 cup dredging flour in coffee cup; set aside.
Mix cornmeal, 1/3 cup flour and salt in 2-cup glass measure. Add milk, egg, and 2 tablespoons vegetable oil. Mix well and set aside.
Chop and spear frankfurters. Stir in dredging flour to coat, shaking off excess. Dip frankfurters, one at a time, in cornmeal batter, then fry in 375 degree F oil until golden brown, about 2 to 3 minutes. Serve warm.