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Suicide Dinner!

October 9, 2007

Let me start off by saying that we don’t usually cook in 6 inches of oil around here, but there’s a time for everything, right?! I probably have a vegan corn dog night about once a year. More often would lead to intestinal issues and a permanant greasy-smelling house. Gross on both counts.

The recipe is one that I’ve had forever, printed off from some website (let me know if you have the name of it & I’ll give them credit) in the 90’s, with changes I’ve made along the way. The batter could use more sugar & salt, in my opinion, if you are going for the traditional flavor of carnie cuisine. Ooh la la. Maybe make it as follows, fry up a baby onion ring, then adjust the seasonings once you’ve tasted it. This batter works much better for the corn dogs than for onion rings-at least that’s what Ethan & I thought, but we only had 4 Smart Dogs left over in the freezer from our last camping trip. The rings were good, just not awesome.

Make at your own risk! Then fire up a bunch of incense around the house.

Corn Dog Batter *makes enough for about 6 corn dogs & 1/2 onion, sliced super thick*

1/2 cup cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon cajun seasoning
1 tablespoon melted margarine
1 ener-g egg
1 cup soy milk (plus extra when needed)

Mix the dry ingredients together in a medium bowl. Whisk in the wet ones until smooth. The batter should be thick, but not gloppy. Keep in mind that the batter puffs up in the oil. If it’s too thick, the food will be doughy & unpleasant. Tapping the food against the whisk in the bowl before frying helps. I had to keep adding soy milk as the batter sat, since the cornmeal & flour absorb moisture as time goes by.

Heat enough oil to cover a corn dog, maybe 5-6 inches. We used long wooden skewers that are for barbecueing stuff. Jam them straight into the dogs. Keep the oil around 375*F (using a thermometer). If it’s cooler, the food will absorb too much grease. If it’s too hot, the oil will basically blast the batter off the food. (I know this from experience, folks.)

In our pan, we could fry 2-3 onion rings or 2 corn dogs at a time. Try not to crowd the pan or you’ll have trouble. Food is done once it’s a dark golden brown color. The rings need turned halfway through the fry time, corn dogs do best when they are constantly rotated.

Serve with piles of ketchup & mustard. Bonus points if you can eat this without getting indigestion.

We’re getting there…

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Golden rings of delight…

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Plate of terror…

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Yeah, I ate all of that.

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One Comment leave one →
  1. October 18, 2007 4:48 am

    looks great, I’ll have to get the fryer up and going again;)

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