Quote:
Originally Posted by Snowflake
No worries! It was simply you did point out, there are places in the Bay Area one can get a freshly fried corn dog (besides Santa Cruz Boardwalk) 
Now I'm curious how to perfect a recipe for home comsumption without a deep fryer. |
Voila !!
Corn Dogs - Hot Diggity Baked Not Fried
1 cup All-purpose flour
1 cup Yellow cornmeal
3 tablespoons Sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
3 tablespoons Butter - cut
1/4 cup + 2 tablespoon low-fat milk
1 Egg
6 Wooden sticks
6 Hot dogs
Non-stick cooking spray
Combine the flour, cornmeal, sugar, baking powder and salt in a food processor. Pulse 2-3 times to combine. Add the butter and pulse 5-6 times until mixture is crumbly.
Add the milk and egg and pulse just until the dough holds together.
Remove the dough and place it on a cutting board. Knead about 5-6 times then divide the dough into 6 equal portions.
Roll each dough portion into a thin, flat rectangle.
Insert a wooden stick mid-point into each hot dog. Place the hot dog lengthwise down one side of a piece of dough and roll up. Smooth the edges with water.
Repeat with remaining hot dogs.
Refrigerate for 20 minutes.
Spray a baking sheet with non-stick spray and place the corn dogs onto the sheet.
Bake at 190°C (375°F) for 12 minutes, turning often to promote even browning.
I can vouch for these - a
little drier than fried, but plenty of ketsup & mustard will take care of that.