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.

American Style Cornbread (Wheat Free, with Dairy Free Option)

I was feeling ill yesterday and avoiding college work, and still am right now! Although I have finished my 2000 word essay, I still have about a million blogs left over and a 20 second short animation. To say I feel overwhelmed is an understatement.

But yesterday, I was wrapped up in a blankie on the sofa, bingefesting Netflix true crime documentaries, and wishing I felt better. So, I decided to try something simple, a kind of mix-it-all-together-in-one-bowl simple.

I found inspiration in a strange place: recently, I moved in with my beloved companion, and had to move the contents of my kitchen cupboards. In the process, I rediscovered some ingredients that I hadn't had the change to use in my previous abode, one of which was a jar of fine cornmeal. I had actually bought it from the Polish shop, where it is called kasza kukurydziana, a year or so ago, and seeing as it was in a jar I had no idea of its sell-by date, but it didn't kill me so it must still be good.

The sight of the beautiful sunny golden hue of the cornmeal inspired me to make a Southern United States staple. It's something I always see in African American TV and films, and I've always been attracted to it as a food. So, I turned to one of my go-to cookery books, 1000 Recipes: From deliciously light snacks to fabulous gourmet dishes, by Martha Day (Anness Publishing Limited, London. 1997), however the recipe was pretty much exclusively butter. I improvised, using a few recipes I sourced on recipe forums (like AllRecipes UK) to make a version using sunflower oil, and much less than suggested.

Although it is called bread, don't be fooled! It's more like a cake, or a tea bread. I certainly wouldn't eat it like bread, but then again I have no idea how it's eaten by people in the Deep South where it originated.

INGREDIMENTS
For one loaf

• 4 ounces (115 grammes) white spelt flour
• 6 ounces (170 grammes) fine cornmeal
• 2 ounces (55 grammes) caster sugar
• 1 tablespoon (15 millilitres) baking powder
• Pinch of salt
• 6 fluid ounces (180 millilitres) milk, or milk alternative
• 3 ounces (85 grammes) sunflower oil
• 1 medium egg, beaten

HOW-TO

• Preheat the oven to 200°C (4000°F, Gas Mk.6), and lightly grease and flour a loaf pan.
• In bowl, mix together all the dry ingredients: flour, cornmeal, sugar, baking powder, and salt. Mix together thoroughly.
• Make a well in the centre and add the milk, oil, and egg. Mix together gently until everything is just combined: no over-mixing!
• Pour the mixture into the prepared baking tin, and bake in the centre of the preheated oven for 45 minutes to an hour, depending on doneness. Check for doneness at the 45 minute mark by poking a skewer into the thickest part of the bread, and if it comes out clean the bread is done. If it comes out sticky, continue to cook for another 10 minutes.
• Once cooked, allow to cool in the tin on a wire rack for about 10 minutes before turning out gently and cooling completely on the rack.
• Enjoy in slices with butter, or jam.

Seeing as we ate this over the course of three days, I actually don't know how long it keeps generally. However, it was still good on day three! I recommend keeping this in an airtight container and enjoying within a week.

THIS TIME IN 2016: No recipe
THIS TIME IN 2015: Dessert Mashup: Millionaire's Shortbread Ice-Cream (Egg and Wheat Free)
THIS TIME IN 2014: No recipe