As promised in our 23rd April post titled, “Let’s Take You To SandFest: A Festival Of Its Own Kind”, we bring to you the recipe of “Corny Dogs”, a signature dish for this remarkable fest.
Sausage recipes are my all time favorite. These are hot dog sausages cloaked in thick crispy layer of cornmeal razzes the taste buds at the most. Corny dogs are served as street food or fast food. Classic corny dogs, honey-sweet corny dogs, vegetarian corn dogs, wheat corn dogs, corn nuggets are some of its fantabulous varieties available.
The name varies from place to place. Panchukers, dagwood dog, pluto pup, dippy dog, corn brat, pogo sticks or pogos are some of its known names. Small corn dogs are also known as corn puppies, mini corn dogs or corn dog nuggets .Today we will elaborate on classic corny dogs that forms the basic and filling meal loved by people of all age groups on this auspicious celebration.
1 cup yellow cornmeal,
1 cup all-purpose flour,
1/4 teaspoon salt,
1/8 teaspoon black pepper,
1/4 cup white sugar,
4 teaspoons baking powder,
1 cup milk,
1 quart vegetable oil for frying,
16 ounce beef frankfurters.
1. Take a medium sized bowl. Add flour, pepper, sugar, cornmeal, baking powder and salt. Make the mixture smooth by adding milk and eggs. Blend well.
2. In a deep pan, add oil and heat it. Medium heat is recommended. Now take frankfurters and insert in the wooden skewers. Dip them in batter. Frankfurters must be coated well.
3. Deep fry until golden brown. Remove excessive oil and pat dry. Serve with your favorite condiments like mustard, relish, ketchup and mayonnaise.
Enjoy with lemonade!