Wabi Nabe Corn Doggies

This recipe comes from "Miss M", using a Wabi Nabe to deep-fry these delicious lookin' corn doggies. I am glad to say that the following practice replaces the three legged (out of what was once four) Fry Daddy we grew up with making beignets . 

Recipe after the jump >>>

PREPARATION:

Meat

½ to ¾ pound (4-6) Meat links (i.e. hot dogs, breakfast sausage, etc)

Skewers cut to approximately 4” long, or popsicle sticks cut to about the same length.

Cut hot dogs in half, and shake in a paper bag with ¼ c. flour. Skewer each with about 1” of skewer left showing. Place on tray or plate.

Fill Wabi Nabe pot 1/3 to ½ full of canola oil. Heat to 350-400 degrees. While pot is heating, mix batter.

Batter 

Mix all together; beat until all ingredients are moistened and batter is smooth. Ingredients may be doubled for a larger batch.

-1/2 cup milk

-1 egg

-1/8 c. oil

-1 Tablespoon sugar

-½ teaspoon salt

-1 pinch of white or red pepper

-1 teaspoon baking powder

-2/3 c. corn meal (I used yellow)

-1/3 c. flour

DIRECTIONS:

When oil is hot enough, take a teaspoon of the batter and gently drop it in the hot oil, close to the surface so you don’t splash yourself with hot oil. The batter should swell and start to brown. Turn with a slotted spoon or other utensil until it browns on the other side, then remove.

Now take one of the uncooked, floured and skewered corn dogs and roll it in the batter, covering completely. Keep turning it while lowering and releasing it into the hot oil. Repeat with another corn dog. You can probably cook two at a time fairly easily. Turn over when the bottom side is golden brown; cook until both sides are golden brown, then remove to a plate covered with a paper towel to absorb any additional oil. Keep warm until all are cooked. Serve with mustard. Yum! Allow 3-4 of these per person.