Corn dog: the recipe for typical American street food from the Easy Gourmet column
I corn dog I’m a typical US street food: Fried sausage in batter on a stickget ready for us from chef Michele Ghedini for the address book Easy Gourmet.
Sold and enjoyed at county feasts, they are quick to make, as well as delicious to eat while walking: cut the sausages in half, dip them in the cornmeal and 00 flour batter, then fry them in boiling seed oil.
Born in the 1920s and widespread today in different parts of the world, they are called “Panchuker” in Argentina, “Pluto Pup” in Australia and “Pogo Sticks” in Canada, but their diffusion is due to Carl e Neil Fletcherwhich between 1938 and 1942 proposed the “corny dogs” at the Texas State Fair.
To fully respect the American tradition, we accompany them with ketchup and a special mayonnaise: a variant of classic mayonnaise with a more intense flavor.
Come preparare i corn dog
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Step 1
First of all, start with the preparation of the batter. In a bowl, add the corn flour, 00 flour, salt, sugar and instant yeast 1. He mixes and pours the milk slowly, continuing to stir. Finally, add the egg and mix well until the mixture is thick and free of lumps 2. Pour it into a glass or tall-sided bowl 3 and keep it aside.
First of all, start with the preparation of the batter. In a bowl, add the corn flour, 00 flour, salt, sugar and instant yeast 1. He mixes and pours the milk slowly, continuing to stir. Finally, add the egg and mix well until the mixture is thick and free of lumps 2. Pour it into a glass or tall-sided bowl 3 and keep it aside.
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Step 4
Make the special mayonnaise: in a bowl with high sides, pour the seed oil and the egg, then emulsify with the hand blender 4; add the tomato paste, mustard, vinegar, gherkins, capers, chopped onion and spices 5. Blend the mixture until you get a sauce similar to that of American fast food 6.
Make the special mayonnaise: in a bowl with high sides, pour the seed oil and the egg, then emulsify with the hand blender 4; add the tomato paste, mustard, vinegar, gherkins, capers, chopped onion and spices 5. Blend the mixture until you get a sauce similar to that of American fast food 6.
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Step 7
Once you have prepared the special mayonnaise, cut the 3 large frankfurters in half and pass them in the flour 7. Stick them with a wooden skewer 8 and then dip them in the batter 9trying to let the excess drain out.
Once you have prepared the special mayonnaise, cut the 3 large frankfurters in half and pass them in the flour 7. Stick them with a wooden skewer 8 and then dip them in the batter 9trying to let the excess drain out.
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Step 10
Pour the peanut oil into a pan and bring it to a temperature of around 170 ° C. Place the corn dogs in the hot oil and fry them for about 4 minutes per side, or until golden brown 10. Drain them and let them dry on absorbent kitchen paper. Serve the corn dogs with ketchup 11 and the special mayonnaise 12.
Pour the peanut oil into a pan and bring it to a temperature of around 170 ° C. Place the corn dogs in the hot oil and fry them for about 4 minutes per side, or until golden brown 10. Drain them and let them dry on absorbent kitchen paper. Serve the corn dogs with ketchup 11 and the special mayonnaise 12.
storage
Corn dogs are great to taste hot, freshly fried. You can also freeze them, but in this case they will need to be heated for a few seconds in the microwave before serving.
The batter corn dogs, on the other hand, can be preserved in the fridge for 1 day maximumin an airtight container or sealed with cling film.
