American Style: Corn Dogs (Wheat Free, with Gluten Free Option)

Fancy an American style party treat? Here's my take on a favourite, whether bought from the freezer section of the 'market or from food-carts in the street: corn dogs!

I was inspired to make this treat because around this time of year, in the short-term run up to Halloween and the long-term run up to Christmas, our local supermarkets will start selling party finger food in the freezer section. One of which, is mini corn dogs, designed to be cooked in the oven for twenty minutes before serving the hungry party guests.

I have never set foot in the U.S.A., but my father and brother have both been to New York City. My brother Patrick loved the hot dog treats sold on the street; he particularly liked the regular hot dogs in a split bun covered in mustard. American style fast food is extremely popular here in Ireland (because we have had a strong relationship with the U.S.A. for generations through migration), but I've always wondered if our Irish palate approximations taste anything like they do in their homeland.

Here in Ireland, you can buy Frankfurters (also known as Wieners) from any supermarket, but they are always the German style sausages. One day I hope to traverse to New York City, not only to visit my cousin who lives there, but to find out what an American hot dog is supposed to taste like....

Now, the concept of a sausage dipped in batter and deep fried isn't foreign to people of these parts: battered sausages are available in most fish-and-chip shops around Ireland and Great Britain. But dipping them in corn batter is something different entirely. I hope that this rendition is faithful to the original American recipe!

DIFFICULTY

Intermediate: HOT OIL!

INGREDIMENTS

For 10 full sized corn dogs, or 20 mini dogs

10 Frankfurters, about 12 ounces (350 grammes)

3 ounces (85 grammes) fine cornmeal

1 ounce (30 grammes) plain flour: spelt, gluten free, or wheat

1 teaspoon (5 millilitres) baking powder

Pinch of salt

2 teaspoons (10 grammes) caster sugar

1 tablespoon (15 grammes) melted butter

1 egg, made up to 5 fluid ounces (140 millilitres) with milk, or milk alternative

Thick wooden skewers for whole dogs, or thick cocktail sticks for mini dogs

HOW-TO

• Set some flavourless oil in a deep fat fryer, or heavy saucepan on a rear hob, to heat to 190°C (375°F), or until the handle of a wooden spoon bubbles quickly when submerged in the hot oil. Make sure you have at least two or three inches (5 to 7 centimetres) of oil in the pan, because if there is too little oil the sausages will sink and stick to the bottom of the pan. While the oil is heating, prepare the corn dogs.
• Leave the Frankfurters whole, or cut each one in half. Dry the sausages with a paper towel, and dust with a little plain flour to help the batter stick. Pop a stick in each piece of sausage, trying to insert the stick as far into the sausage as possible, while leaving a handle.
• Sieve cornmeal, plain flour, baking powder, salt, and sugar into a mixing bowl. Mix egg, milk, and melted butter together in a jug.
• Using a wire whisk or metal spoon, make a well in the dry ingredients. Pour the wet ingredients in a mix with the whisk or spoon. Mix only until the batter is smooth and there is no dry flour.
• Dip the sausages in the batter, coating thoroughly, and let the excess drip off. Cook the battered sausages in the oil for 3 to 4 minutes, flipping halfway, until the batter is puffed and deliciously golden.
• Drain the cooked corn dogs with kitchen paper, and serve immediately with mustard, ketchup, or mayonnaise.