This is the blog for attendees (and aficionados) of National Corndog Day -- NCD 2005 is on March 19th this year, so time to get ready.

Tuesday, March 01, 2005

I've been told that some people out there are wondering about the homemade corndog. Andy Beahrs, the "chief fryer" at San Francisco's National Corndog Day party shares his recipe below. Those venturing into the homemade corndog realm for the first time should beware of two things. First, ventilation is important. In order to keep your house from smelling like fried food for weeks, open as many windows and turn on as many fans as humanly possible. Second, the process can be slow so be sure to start frying early. Also, make sure to have the traditional Foster Farms corndog available when supplies of the homemade variety run low.

1 cup cornmeal
1 cup all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup milk
2 eggs
1/4 cup vegetable oil
Lots more oil for frying
10 hot dogs, sausages, pieces of mozzarella, or what have you
popsicle sticks

1. Toss together all dry ingredients. In different bowl, beat together milk, eggs, and the 1/4 cup of oil. Blend wet and dry ingredients until smooth. Heat frying oil in deep pot to 365 degrees (very important--too cool and they'll be soggy, too hot and they'll brown too fast).

2. Impale each hot dog on a popsicle stick. Just before frying, dip 2 or 3 at a time into batter--it's thick, so you might need to spread it a bit with a knife. Cover each entirely.

3. Fry 2-3 at a time, turning occasionally, for about 3 minutes or
until hot throughout and golden brown.
Drain briefly on paper towels.

4. Devour with tater tots and beer. Watch basketball. Thank God for Corn Dog Day.


Anonymous Anonymous said...

This is an incredible recipe. Gimme some love with it!!

4:08 PM, March 11, 2005

Anonymous Anonymous said...

This comment has been removed by a blog administrator.

4:25 PM, March 11, 2005

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