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Corn dogs at home
Instructions
I prepare the ingredients for making corn dogs at home. Kefir can be replaced with any fermented dairy product – yogurt, ryazhenka, or soured milk. The amount of vegetable oil depends on the container the sausages will be fried in: they should float there freely, without touching the walls.
I start with the batter. For this I pour the kefir into a small bowl and add the baking soda, which will neutralise itself in the fermented dairy without needing any vinegar. Then I beat in the egg.
I add the sugar, salt, and paprika.
I stir the mixture and add all the flour at once.
I whisk everything with a hand whisk or a fork. The batter should turn out thick, so that it holds firmly on the sausages. Since flour from different makers needs different amounts of liquid, I judge by the result: if the batter has come out runny, I add 1-2 tablespoons of flour, and the other way round, a mixture that is too thick can be thinned with kefir.
I trim the length of the sausages to match the width of a cheese slice.
A little trick – so as not to use a lot of vegetable oil, into which the corn dogs must be fully submerged while frying, I can take a tin can from juice or beer, cut off the top, and use such a container for deep-frying. I pour oil into the can with the calculation that, when the piece is fully submerged in it, the oil will not spill over the top. I set this improvised deep-fryer on the stove to heat up. When bubbles appear on a toothpick lowered into the oil, you can start frying.
Meanwhile, I insert a stick into each sausage, which I then wrap with a cheese slice.
So that the batter does not slide off the cheese, I roll the pieces in flour.
For convenience, I pour the batter into a tall glass and lower the sausage into it, holding it by the stick.
The batter holds well on the piece. I wait for the tip to drip off and start frying.
I lower the piece into the oil and, rotating the stick on its axis, wait for a golden shade to appear on the batter. This takes about one and a half minutes.
I place the fried sausages on a paper towel – the surface fat should drain away from them.Corn dogs made at home look very appetising, and their taste is in no way worse than those bought from a stall. You should, of course, enjoy them hot – under a thin layer of ruddy batter hides an appetising sausage that has turned juicy and is covered with soft melted cheese. Any sauce will not go amiss with such a treat.
Tips
- 1
FLOUR BEFORE THE BATTER – the "secret" of adhesion. Batter does not hold directly on the cheese and slides off into the oil. A thin layer of flour – and the batter sticks firmly to the sausage.
- 2
A TALL GLASS FOR THE BATTER – the "secret" of evenness. In a wide bowl the sausage is coated unevenly. In a glass – you lower it vertically and the batter envelops the whole surface.
- 3
ROTATING IN THE OIL – the "secret" of colour. Without turning, one side darkens while the other stays pale. Constant rotation – an even golden crust.
- 4
A TIN CAN – the "secret" of economy. A large pot requires litres of oil. The cut-off top of a juice can – you use up 150 ml, yet the sausage is fully submerged. The same principle works for other kinds of deep-fried snacks on a stick.
FAQ
Which sausages should I choose for corn dogs? +
Ideal – milk sausages such as "Dymov" or "Papa Mozhet" (4-8 pieces – the "classic"). Alternatives: long hot-dog sausages "Vinogradovskie" (4 pieces – "premium"), "Velkom" sausages (4-8 pieces – "premium"), chicken sausages (8 pieces – "diet"), Bavarian sausages (4 pieces – "premium"), hunter's sausages (8 pieces – "smoky accent"), sausages with cheese inside (8 pieces – "double cheese"), "Ostankino" sausages (4-8 pieces – "economy"). The brands "Dymov", "Velkom", and "Mikoyan" are tried and tested. Homemade handcrafted sausages are the "premium" option. Do not use: very thin or very thick sausages (they coat poorly) or sausages with an expiring shelf life. For the "classic" – be sure to use medium-sized sausages without a casing.
What can replace melted cheese? +
Alternatives: mozzarella in pieces (8 slices of 30 g each – "premium, stretchy"), suluguni (8 pieces – "salty Caucasian"), Cheddar in slices (8 pieces – "premium, brighter colour"), feta (8 pieces – "Greek accent"), Halloumi grilling cheese (8 pieces – "premium"), smoked Chechil cheese (8 pieces – "smoky accent"), brynza (8 pieces – "salty"), grated pecorino (40 g + breading – "Italian"). The brands "Hochland", "President", and "Almette" are tried and tested. Fresh artisan cheese is the "premium" option. Do not use: hard old cheese (it will not melt) or very soft cheese with herbs (it will leak into the batter). For the "classic" – be sure to use cheese that melts well.
How long do corn dogs keep? +
In the fridge in a tightly closed container – 1 day. Longer than that – the batter goes damp and the cheese loses its stretch. Before serving – warm them in the oven for 5-7 minutes at 180 °C (this restores the crispy crust). In the microwave – 1-2 minutes under a lid, but the batter will go soft. In the freezer raw (without frying) – up to 2 weeks; fry them straight from the freezer. Fresh and hot from the fryer – they are at their "star" best right away (maximum crunch and stretchy cheese). Do not leave them at room temperature for longer than 4 hours. It is ideal to make them "for one go".
What do I serve corn dogs with? +
The American classic: with classic ketchup. With hot mustard. With mayonnaise. With ranch sauce. With BBQ sauce. With garlic yogurt sauce. With cheese sauce. With hot Tabasco. With cold cola over ice. With cold light beer. With a milkshake. With cold lemonade. With French fries. With deep-fried onion rings. With chicken wings. With coleslaw (cabbage salad). For a "friendly party" – universally suitable. Corn dogs are great for a teenager's birthday, a movie night, and a Friday evening.
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