Hearing the loud pops of fireworks on the fourth of July always makes me feel like I’m a kid again, bringing back memories of many summer holidays past spent sharing meals and celebrating with family and good friends. And although this is a slightly more grown-up and sophisticated version than the supermarket corn dogs most of us grew up with – what better way to bring that nostalgia full circle than to enjoy a snack that truly embodies childhood. Pair it with a glass of fresh-squeezed lemonade, a dab of spicy mustard and you’re ready to enjoy the fireworks!
Maple Battered Corn Dogs
- 2 2/3 cups yellow cornmeal
- 1 1/3 cups all-purpose flour, (plus more for dusting hot dogs)
- 5 tablespoons maple
- 2 teaspoons baking powder
- sea salt
- 4 large eggs, lightly beaten
- 1 3/4 cups whole milk
- Oil, for frying (about 2 quarts)
- 12 good quality hot dogs or cooked sausages
- 12 wooden sticks or skewers
Whisk together cornmeal, flour, maple, baking powder and 1 teaspoon salt. Stir in eggs and milk. Fill a large heavy pot, Dutch oven, or deep fryer with enough oil to completely submerge the hot dogs. Heat the oil to 365 degrees.
Meanwhile, dry the hot dogs with a paper towel and insert a 10-inch stick or bamboo skewer through each lengthwise; roll in flour to lightly coat.
Pour batter into a tall jar (makes for more evenly coated corn dogs). Dip one hot dog into batter, turning until completely coated, and wipe away extra batter using your fingers so that hot dog is coated evenly. Carefully lower hot dog into hot oil. Immediately repeat with 2 hot dogs.
Cook corn dogs, turning to cook evenly, until deep golden brown, about 5 minutes. Transfer to a paper-towel-lined tray, turning to blot oil. Working in batches of 3, repeat with remaining hot dogs and batter.
recipe adapted from marthastewart.com