Tuesday, May 27, 2014

Mini Corn Dogs

Some bloggers are really good about getting recipes out for seasonal food prior to the actual holiday.  Not me.  On this blog, you are bound to see a recipe for Thanksgiving stuffing on December 1st.  Or some corned beef and cabbage a week after St. Patrick's Day.  I wish I had the discipline to plan, make these dishes ahead of time and have the recipe out to you all prior to the holiday, but this gal has got a J-O-B and that just does not happen! 

So sadly, you all were not able to wow  your family and friends with these homemade mini corn dogs this past Memorial Day.  There is always next year though!  And who am I kidding?  These little babies should not just be reserved for Memorial Day.  It is almost summa-summa-summa-time and what is more summer-y than a corn dog?  Nothing.  They just scream fairs and home days and amusement parks and whatever other summer destination that proudly serves the fried, golden beauties!  

Mini Corn Dogs
adapted from Hungry Girl por Vida
1 cup cup flour
1 cup corn meal
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cayenne pepper or chipotle powder
1/4 cup onion, grated
1 tablespoon chives
1 ear of corn, cooked and grated (for instructions on how to easily cook in oven, click here)
1 egg
2 tablespoons honey
1 cup buttermilk
1/4 cup corn starch
12 hot dogs, cut into thirds

Peanut or vegetable oil for frying
Bamboo skewers

Add flour, corn meal, baking powder, baking soda salt and cayenne to a mixing bowl and whisk to combine. Grate onion and corn on a box grater and chop up the chives.

In a separate bowl, mix together the onion, chives, corn, egg and buttermilk.   Gradually add the dry ingredients to the wet and stir until a batter forms.

Place corn starch in a small bowl and  lightly coat the hot dog pieces.  Place each dog on the end of a skewer.

Add about 3-4 inches of oil to a deep sauce pan and preheat until a thermometer reads 350 degrees.  Roll corn starch coated hot dogs in the batter and place directly in oil. These fry up quite quickly so only work with 1-2 at a time.  They tend to float up so you will need to use your hands to hold the skewer down and twirl them around to make sure they cook evenly.  Fry each dog for about 1-2 minutes or until golden brown.

Drain on a paper towel lined sheet pan and then place in a 325 preheated oven to keep warm.  Mine fried up so fast that they were done on the outside but still a little raw on the inside.  Placing them in the oven will ensure a fully cooked breading.

Honey Mustard Dipping Sauce
4 tablespoons mustard (I used a combination of whole grain, brown and yellow)
4 tablespoons honey
1 teaspoon chives
salt and pepper to taste

Mix all ingredients in a small bowl and serve as a dipping sauce on the side for the corn dogs.  I really liked the way the different types of mustard tasted.

Monday, May 26, 2014

Happy Memorial Day

Have you all been enjoying this absolutely lovely long weekend?!?!  I don't think I remember a Memorial Day weekend in which we have had more beautiful weather!  We have been bouncing around between parties, cook-outs and parades, loving every minute of it.  

My brother Kevan and his wife Lauren hosted our family and hers at their house yesterday for a barbecue so I snapped a few pics.  I made some homemade mini-corn dogs (recipe will be posed this week) and they had a huge spread of some delicious food.  Today, we went to our city's parade and watched my sister and nephews ride by on a float.  

Let's not forget what this holiday means and honor those in the service who give and have given their lives to protect this great country.  I leave you with some very fitting lyrics from one of my favorite Zac Brown songs... 

I thank God for my life

And for the stars and stripes
May freedom forever fly
Let it ring

Salute the ones who died

The ones that give their lives
So we dont have to sacrifice
All the things we love

Here's to 'Merica! 

Pin It button on image hover
Related Posts Plugin for WordPress, Blogger...