So you may have noticed that Ian has been posting some older recipes for me, to get me back in the saddle, and it’s worked. We have a nine-month-old daughter who takes up a lot of my time and energy, but I’ve still been cooking — just not taking the time to write about it.
Last night, after visiting my family, our daughter and I came home even later than Ian, with no plans in place for supper, and I had to throw something together on the fly. In the freezer, the first thing I found was hot dogs; they weren’t great when we had them fresh, on a bun with our choice of condiments, but I’d bought lots and packaged them for the freezer, figuring I could do something else with them. It turned out they were perfect for corndogs.
This is a recipe I hammered together last year or the year before, and I’ve put it to good use a few times since. Last night, it was a quick, tasty solution to the dinner problem, since I already had everything on hand. I served them with sweet potato fries, so the baby could gum a few in her high chair, and I could have a little valuable recharge time after a day on the road.
- 8 wooden skewers, soaked in water
- 8 all-beef franks (or whatever you have on hand!)
- 1 c. cornmeal or masa
- 1 c. self-rising flour
- 1 can creamed corn
- 2 large eggs
- 1 c. milk
- 1 tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. each cayenne powder, garlic powder, onion powder
- 1/4 tsp. baking soda
- 1-2 small chile peppers, seeded and minced
- cornstarch (to coat franks)
- oil to fry (or use deep fryer)
Heat oil to 350°F. Combine all batter ingredients (except franks, fry oil and cornstarch in a tall, narrow container for ease of coating. Slide each frank onto a skewer, dust evenly with cornstarch and dip into batter. Drop gently into hot oil, turning until coating turns a deep golden brown. (If your oil is deep enough, or your franks are short enough, you can simply dip the franks into the oil with the skewer.) Remove from oil and transfer to paper towels or brown paper bag to drain. Serve with ketchup and mustard.