Corn Pup Food

CORN PUPS

Steps:

• Add enough oil to a small saucepan to come 2" up the sides and heat to 350 degrees F. Place a cooling rack on a rimmed baking sheet.
• In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and cayenne.
• In a 1-cup measuring cup, whisk together the milk, beer and egg. Add to the dry ingredients and whisk to combine. Transfer the batter back to the measuring cup (it makes for easier dipping).
• Working in batches (about 6 franks per batch), insert a skewer about 1⁄2" to 1⁄4" into one end of a frank and dip in the batter, twirling the skewer to coat the frank completely. Transfer to the oil, using a fork to slide it off the skewer. Cook until golden brown, 2 to 3 minutes. Transfer to the prepared rack. Repeat with the remaining franks and batter.
• If desired, stick a small skewer or lollipop stick into the end of each cooked frank. Serve with mustard and ketchup, if desired.

A PLUS FAIR CORN DOGS

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C).
• In a large bowl, stir together the flour, cornmeal, sugar, baking powder and salt. Stir in melted bacon drippings. Make a well in the center, and pour in the egg, buttermilk, and baking soda. Mix until everything is smooth and well blended.
• Pat the hot dogs dry with paper towels so that the batter will stick. Insert wooden sticks into the ends. Dip the hot dogs in the batter one at a time, shaking off the excess. Deep fry a few at a time in the hot oil until they are as brown as you like them. Drain on paper towels or serve on paper plates.

CORN DOGS

Steps:

• Special equipment: 8 sets chopsticks, not separated
• Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
• Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
• Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.