Tuesday, September 16, 2014
Corn Dog Fritters
adapted from Mantitlement
yields 15-20 fritters
canola or vegetable oil for frying
1/2 cup flour
1/2 cup yellow cornmeal
1 tsp baking powder
1/2 tsp salt
1/4 tsp brown sugar
1/2 cup milk
1 Tbsp butter, melted
2 ears of corn, shucked and kernels removed
3 all beef hot dogs, diced
Fill a large, heavy-bottomed deep-sided saucepan half way full of oil. Bring oil to 375 degrees.
In a medium bowl whisk together the flour, cornmeal, baking powder, salt, and sugar.
In a large bowl, whisk together the egg, milk and melted butter. Add the dry ingredients to the wet, mixing until just combined. Fold in the corn kernels and diced hot dog.
Working in batches, gently drop the batter by heaping tablespoon into the oil. Fry 2-3 minutes, turning once, until the batter is cooked through and golden brown.
Remove to a paper towel lined cooling rack and immedieately sprinkle with a touch of salt.
Serve hot, with condiments of your choice.