Corn Dog – a detailed recipe for cooking. Share with friends: 
Time: In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 beef sausages for hot dogs
- 3.7 liters peanut butter
- 1 tbsp. cornmeal
- 1 tbsp. flour
- 2 tsp salt
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp cayenne pepper
- 250 gr corn
- 0.33 Art. chopped onion
- 1.5 tbsp. yogurt
- 1 chopped seedless jalapeno peppers
- 4 tbsp. l corn starch
- Optional: 8 pairs of unrequited chopsticks
Recipes with similar ingredients: sausages, corn, peppers jalapenos, cornmeal, peanut butter, cayenne pepper ground, yogurt, starch
Recipe preparation:
- Pour oil into a deep fryer or large heavy frying pan and preheat to 200 ° C. In a medium-sized bowl, mix the corn flour, salt, baking powder, soda, flour and cayenne pepper. In another Mix jalapenos, corn, onions and yogurt in a bowl. Get enough sleep immediately the whole dry mixture to wet ingredients, stir only to combine all the ingredients; the mixture should be lumpy. Let the dough stand for 10 minutes.
- Pour the corn starch into a dry baking dish. Roll every hot dog in starch and shake off the excess. Pour the dough into a large glass almost to the brim. Top up the dough in a glass with necessary. Put each hot dog on chopsticks and quickly dip in the dough. Immediately carefully place the hot dogs in the oil and fry until golden brown, 4-5 minutes. Pull out with using tongs and let cool, 3-5 minutes. The test for fritters can also serve as a batter in the preparation of root dogs.
