Ever since this blew up on TikTok, my daughters have been begging me to make them some. The reason why I took so long is because, A, I dislike remaking viral recipes and B, I prefer a real corn dog batter rather than some concoction of flour and panko. Guess I finally gave in to my daughters with this recipe.
This is actually my go-to corn dog batter recipe. I personally find that adding rye flour and caraway seeds surprisingly helps to elevate the flavors. I took the inspiration from my homemade rye bread. You can however replace the rye flour and caraway with just plain bread flour (160g in total).
I would highly recommend popsicle sticks over skewers as skewers tend to break and come off easily. The mozzarella sticks are rather fragile, so please take your time while inserting them. You can use the batter to make actual corn dogs with sausages or hot dogs. I like to dress my cheese corn dogs with kewpie mayo, nori flakes and sriracha powder. You can use which dressing you desired, or you can keep it plain. It still tastes just as good.
Ingredients:
(Make 8)
Bread Flour, 80g
Rye Flour, 80g
Caraway Seeds, 8g
Granulated Sugar, 66g
Sea Salt, 7g
Baking Powder, 8g
Cornmeal, 25g
Eggs Lightly Whisked, 80g
Whole Milk, 145g
Peanut / Grapeseed / Sunflower / Canola Oil, For Deep Frying
Mozzarella Cheese Sticks, 8
Equipment:
Dutch Oven
Popsicle Sticks
Thermometer
Directions:
In a large mixing bowl, add in bread flour, rye flour, caraway seeds, sugar, salt, baking powder and cornmeal.
Give it a quick mix.
Add in eggs and milk.
*To measure eggs, whisk the eggs and measure with a weighing scale.*
Fold to combine well.
The batter should be thick and not runny. It is okay to have a few small lumps.
Transfer the batter into a tall cylinder.
Add about 4 inches of oil into a dutch oven.
Turn the heat up to medium-high, temperature 375 fahrenheit or 190 degree celsius.
While the oil is heating up, insert popsicle sticks into the cheese sticks.
Don't rush and take your time, as the cheese sticks are pretty fragile.
Once the oil is heated, dunk a cheese stick into the batter.
Swirl about 1/2 portion of the cheese corn dog in the oil for about 10 seconds, before dropping it entirely into the oil. It will float almost immediately.
This is to prevent the dog from sticking at the bottom.
Keep flipping for even browning.
Once golden brown, remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the process with the remaining cheese sticks. Do not crowd. Do it one by one or in batches.
Serve immediately.
I like to serve mine with some kewpie mayo, nori flakes and sriracha powder.
You can serve it however you desired.
You can also use the batter to make corn dogs with some sausages or hot dogs. Be sure to use the same procedures as stated above.
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