The French Fry-Corn Dog Recipe You Need To Try Right Now
by Alessandra Bulow
on 05/06/14 at 10:07 AM
Source
Yesterday, we gave you a sneak peek of six wild hot dog topping ideas from Russell Van Kraayenburg's new cookbook Haute Dogs. As promised, here are step-by-step instructions on how to fry your way to heaven and make this incredible French Fry Hot Dog.
French Fry Dog
Place of Origin: Thailand
Other Names: South Korean Corn Dog
Place of Origin: Thailand
Other Names: South Korean Corn Dog
If you love corn dogs and waffle dogs, you'll love the potato filled crisp bite of this dog on a stick. Battered dogs on sticks reign supreme in South Korea, and adding french fries to the batter--yes, you read that correctly--might just earn this version the honor of king of all battered wieners. Serve it piping hot and dip it in your favorite condiments.
Ingredients:
Classic Fries (see below)
Corn Dog Batter (see below)
Beef and pork hot dog
Barbecue stick or bamboo skewer
Mustard, optional
Ketchup, optional
Classic Fries (see below)
Corn Dog Batter (see below)
Beef and pork hot dog
Barbecue stick or bamboo skewer
Mustard, optional
Ketchup, optional
Prep: Make fries according to the recipe, or cook store bought fries according to the package instructions. Mix the corn dog batter according to the recipe.
Assembly: Slice the end of a beef and pork hot dog onto a wooden skewer. Dip the hot dog in the corn dog batter and then roll it in french fries. Deep-fry the dog as instructed on page 18 for about 5 to 8 minutes, until the fries are browned and crispy and the hot dog is cooked through. Serve as is or top with a line or two of mustard or ketchup.
Kitchen Note: Feeling adventurous? Instead of french fries, try sweet potato fries, curly fries, tater tots, or hash browns.
Classic Fries
Few foods go with hot dogs better than fries (heck, few foods are better on hot dogs than fries). To make them yourself, you need only three ingredients.
Few foods go with hot dogs better than fries (heck, few foods are better on hot dogs than fries). To make them yourself, you need only three ingredients.
Makes enough for 4 hot dogs
2 pounds russet potatoes (do not peel)
1 quart vegetable or peanut oil
Salt, to taste
2 pounds russet potatoes (do not peel)
1 quart vegetable or peanut oil
Salt, to taste
1. Cut potatoes lengthwise into slices about 1D4 inch thick, and then cut slices into sticks about 1D4 inch wide. This will give you long rectangles that are about 1D4 inch square.
2. Soak potatoes in cold water for 20 minutes. Meanwhile, heat oil to 300°F in a large pot.
3. Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or serving platter with fresh paper towels.
4. Working in batches, add potatoes to pot (do not overcrowd) and fry for 5 to 8 minutes, until light golden and cooked through. Transfer fries to paper towels to drain while you cook the remaining potatoes.
5. When all potatoes have been fried, increase oil temperature to 375°F.
6. Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes.
7. Return fries to paper towels. While they're still oily, sprinkle salt over the fries and toss to coat.
2. Soak potatoes in cold water for 20 minutes. Meanwhile, heat oil to 300°F in a large pot.
3. Transfer potatoes to a towel or paper towels and dry thoroughly. Cover a countertop, baking sheet, or serving platter with fresh paper towels.
4. Working in batches, add potatoes to pot (do not overcrowd) and fry for 5 to 8 minutes, until light golden and cooked through. Transfer fries to paper towels to drain while you cook the remaining potatoes.
5. When all potatoes have been fried, increase oil temperature to 375°F.
6. Just before serving, fry potatoes a second time, working in batches, until golden brown, about 2 to 4 minutes.
7. Return fries to paper towels. While they're still oily, sprinkle salt over the fries and toss to coat.
Corn Dog Batter
This quick and easy batter will give you perfect corn dogs crispy on the outside, fluffy on the inside that will take you back to the state fair.
This quick and easy batter will give you perfect corn dogs crispy on the outside, fluffy on the inside that will take you back to the state fair.
Makes enough batter for about 4 corn dogs
1/2 cup (21D4 ounces) yellow cornmeal
1/2 cup (21D4 ounces) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
3D4 cup whole milk
1/2 cup (21D4 ounces) yellow cornmeal
1/2 cup (21D4 ounces) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
3D4 cup whole milk
Combine cornmeal, flour, salt, baking powder, and baking soda in a medium bowl. In another medium bowl, combine egg and milk. Pour wet ingredients into dry ingredients and stir until a batter forms. Use immediately.
Deep-Fry
Uses: Juicy, greasy hot dogs, split dogs, corn dogs, and other battered dogs
Cooking Time: 4 to 6 minutes
Cooking Temp: Medium-high
As with practically every food out there, hot dogs taste great when they are deep-fried. Deep-fat frying is a great way to cook bacon wrapped dogs to a perfect crisp. It's also used for corn dogs and other batter-dipped dogs.
1. Heat oil in a fryer or large pot with tall sides to 350°F. (Oil should be about 6 inches deep.) Spread newspaper or paper towels over your counter and put a metal rack on top. Have oven mitts and a kitchen thermometer at the ready.
2. For battered dogs: Place battered dogs in hot oil a few at a time so that the batter doesn't touch (the dogs will fuse). Try to keep sticks out of the oil, for ease of handling. Cook for about 5 minutes, or until batter begins to turn a golden light brown.
3. Remove dogs from oil using metal tongs or a slotted spoon and let drip-dry on the metal rack.
Uses: Juicy, greasy hot dogs, split dogs, corn dogs, and other battered dogs
Cooking Time: 4 to 6 minutes
Cooking Temp: Medium-high
As with practically every food out there, hot dogs taste great when they are deep-fried. Deep-fat frying is a great way to cook bacon wrapped dogs to a perfect crisp. It's also used for corn dogs and other batter-dipped dogs.
1. Heat oil in a fryer or large pot with tall sides to 350°F. (Oil should be about 6 inches deep.) Spread newspaper or paper towels over your counter and put a metal rack on top. Have oven mitts and a kitchen thermometer at the ready.
2. For battered dogs: Place battered dogs in hot oil a few at a time so that the batter doesn't touch (the dogs will fuse). Try to keep sticks out of the oil, for ease of handling. Cook for about 5 minutes, or until batter begins to turn a golden light brown.
3. Remove dogs from oil using metal tongs or a slotted spoon and let drip-dry on the metal rack.
Deep-fry to the Max: To create a deep fried-dog that's bursting at the seams, leave the dog in the fryer a little longer, until it splits open.
Deep-fat fryers in home kitchens, but you can deep-fry dogs without investing in serious equipment. Just use a Dutch oven or any large, tall, heavy-bottomed pot; the sides will help protect against splatters, and the thick bottom will keep the oil at an even temperature. No matter what equipment you use, hot oil can splatter and bubble up unexpectedly. Always use caution and common sense.
Types of Oils
Available today are a wide variety of oils, from the standard soybean oil (often sold as vegetable oil), canola oil, olive oil, and peanut oil all the way on to corn, grapeseed, olive, safflower, and sunflower oil. But which is best for deep-frying? Most important, you need an oil with a high smoking point (e.g., canola, corn, safflower, sunflower, soybean, or vegetable oil). You will also want to consider the oil's flavor. Most oils, aside from olive, sesame, and peanut, are bland and will have almost no effect on the flavor of the item being fried. Peanut oil is wonderful for frying because of the nutty flavor it can impart. I typically use soybean oil for most items, and sometimes peanut oil for fries.
Available today are a wide variety of oils, from the standard soybean oil (often sold as vegetable oil), canola oil, olive oil, and peanut oil all the way on to corn, grapeseed, olive, safflower, and sunflower oil. But which is best for deep-frying? Most important, you need an oil with a high smoking point (e.g., canola, corn, safflower, sunflower, soybean, or vegetable oil). You will also want to consider the oil's flavor. Most oils, aside from olive, sesame, and peanut, are bland and will have almost no effect on the flavor of the item being fried. Peanut oil is wonderful for frying because of the nutty flavor it can impart. I typically use soybean oil for most items, and sometimes peanut oil for fries.
