Corn dog (sausage in batter) – a detailed recipe for cooking.
Recipe author – Tiffany Thyssen – American actress who has become known for her role in Beverly Hills, 902one 0
Time: 55 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 hot dog sausages
- 2 l deep-fried peanut or vegetable oil
- 1.5 tbsp. corn flour (or polenta)
- 1.25 Art. wheat flour
- 0.25 Art. Sahara
- 1 tbsp. l baking powder
- 0.25 tsp salt
- 2 tbsp. yogurt and optionally as needed
- 1 tbsp. l vegetable oil
- 1 tbsp. l honey
- 1 large egg
- 2 tbsp. l corn starch
- You will need: a thermometer for deep fat and 6 wooden skewers
Recipes with similar ingredients: sausages, eggs, yogurt, flour corn, polenta, starch, peanut butter, honey
Recipe preparation:
- In a large roasting pan, heat the oil to 180 ° C over medium heat. Put a large plate or baking sheet on paper in a large bowl, sift the cornmeal, flour, sugar, baking powder and salt. Add yogurt, vegetable oil, honey and egg and mix. The dough should be a little thicker than for pancakes; it should fall from the spoon, but not drain from it. If a necessary, add more buttermilk, 1 tbsp. l at a time.
- Dry the sausages thoroughly with a kitchen towel. Stick the skewer into the cut portion of each sausage, piercing it almost to the end. Pour corn starch into a small plate and roll on it sausages to lightly coat them with corn starch. Caution shake off excess starch.
- Pour the dough into a tall glass. Holding on to the end of the skewer dip the sausage in a glass of dough so that it is completely plunged into it. Slowly pull the sausage back, making sure that it is completely covered with dough on all sides, and let some drain the amount of excess dough back into the glass.
- Immediately place the sausage in the dough in hot oil, holding at this for the skewer (tongs). Fry until deep golden brown color, 2 to 3 minutes, turning the skewer to evenly fry on all sides. Put the ready-made corn dog on a plate with paper towels to dry. Repeat with the rest. sausages. You can add dipping sauce to corn dog sausages (see recipe) .Note: The most important thing in this recipe is to make the dough thick, but not too much. If the dough does not stick to the sausage, it is too thick. Add more buttermilk, only 1 tbsp. l at a time and again dip in batter. Very little buttermilk can play a decisive role. role. And the sausages themselves must be rolled in flour, for better fixing batter. And smooth all uneven formations when help scapula when frying.
