Corn Dogs

[Snowflake]

Originally Posted by Kevy Baby

Sorry; wasn't trying to make a point. It was born more out of being curious if those two chains had a presence in your area.

Sorry

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.

[Kevy Baby]

Originally Posted by Snowflake

Now I'm curious how to perfect a recipe for home consumption without a deep fryer.

Or you could go low-brow and buy them at the supermarket.

[Capt Jack]

Originally Posted by Kevy Baby

Or you could go low-brow and buy them at the supermarket.

last nights dinner.

I had the cheese ones.

[lashbear]

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.