Sunday, June 10, 2012
Corn Dog Tots
I share it with you because with a few tweeks it could probably be pretty darn good. I will never make them again, but perhaps someone out there will. I can especially see how this might be a fun appetizer to serve at a kids party. Here is where the recipe goes wrong. It says not to let the oil go above 340 degrees. I followed these instructions and what we ended up with were oily, soggy, corn dog tots. I ended up throwing the whole lot of it away. I would highly suggest increasing the oil to at least 350 degrees and just keep turning those little puppies so they don't burn. Oh well, they all can't be winners in my kitchen!
Corn Dog Tots
2/3 cups all-purpose flour
1/2 cup, plus 2 tablespoons, cornmeal
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 cup, plus 2 tablespoons, buttermilk, shaken
1/4 cup corn starch
6 beef hot dogs, cut into 1-inch medallions
Line a baking sheet with paper towels. (For draining the corn dogs after frying.) Pour your oil in a cast iron skillet, dutch oven until it reaches about 3-inches up the sides of the pot or skillet. Heat oil until your thermometer reads 340 degrees F. (Please note my suggestion of increasing the oil to 350 deg.) If the oil is too hot the corn dog batter will be gooey on the inside.