There is some fast food that came to Germany from the USA. This now also includes the delicious corn dogs – they are very easy to make yourself and are a real party hit.
Snacks on a stick look appetizing and are easy to eat. So why not skewer sausages, vegetables or shrimp instead of ice cream or cheese cubes? In contrast to a doner kebab, accident-free enjoyment is guaranteed with the dough-coated corn dogs.
But what exactly are corn dogs? The classic are sausages, such as hot dog sausages, in a corn dough shell (English corn = corn), which are fried in hot fat until golden yellow, explains food blogger Christine Kuhlmann. Traditionally, there is mustard and ketchup with the corn dogs. “But honey-mustard dip, mayo, ranch dressing or BBQ sauce also taste good,” says Kuhlmann, who describes American in her blog and on her YouTube channel kitchen occupied.
In the USA, corn dogs are a popular snack at folk festivals and parties of all kinds, says the expert. They would also like to be served as a Super Bowl snack or offered as classic street food. The basic recipe for the dough consists of corn and wheat flour, baking powder, oil, pepper, salt, eggs and buttermilk. The sausages are first dusted with a little flour so that the dough sticks better, skewered and then turned in the dough with a twisting motion.
This works particularly well if the dough is placed in a tall container into which the skewers can be dipped, says Kuhlmann. Then the corn dogs are fried in hot fat.
Corn Dogs: Note dough and temperature
Crucial for the success of corn dogs are the consistency of the dough and the temperature of the frying fat. The dough must be viscous, almost mushy, so that it sticks well. If the first attempt does not work optimally, it can simply be repaired. Diluting the batter with a little liquid or thickening it with flour isn’t a problem, says Gimbutyte.
The temperature of the fat when frying should be between 160 and 180 degrees so that the corn dogs are nice and crispy on the outside and cooked on the inside. The pot used for frying must be large enough to accommodate the snacks, including the skewers. Gimbutyte recommends wooden sticks as skewers, as metal gets too hot. Depending on the recipe, lemongrass stalks are also a tasty alternative.
Kuhlmann’s “Corn Dog Muffins” don’t need to be fried at all. To do this, she fills corn dough into muffin cases and puts a small piece of sausage in the middle. The sausage snack is then baked in a 180 degree oven. The “Corn Dog Muffins” taste hot and cold.
The Ösi classic – How the Kaiserschmarrn also tastes hearty
Wasabi dough and french fries breading – variety from all over the world
There are countless variations on the classic recipe: vegan with vegetables, fiery hot with jalapeños, veggie dogs with shrimp or cheddar instead of sausages. Master chef Joana Gimbutyte has also come up with numerous variations for her book “Corn Dogs”. Her creations include “Nürnberger Dogs in onion dough”, “Mozzarella Dogs in breadcrumbs”, “Chorizo Dogs in wholemeal dough”, “Tofu Dogs in wasabi dough” or “Fruit Dogs in spelled dough” and “Kaiser Dogs in Schmarrenteig”.
The snack on a skewer is also on everyone’s lips in South Korea. The Korean Corn Dogs or “Kor Dogs” are often coated with yeast dough. In addition, even in savory versions, they are often sprinkled with sugar at the end, as Gimbutyte explains. Another specialty is that an ingredient with a bite, such as pre-cooked diced potatoes, is added to the dough.
For their Kor Dogs, Gimbutyte wraps frankfurters in thinly rolled out tramezzini bread, spread with mustard and topped with cheese and bacon. The dogs are then turned in corn dough and rolled in French fries cubes. The chef serves an onion-cucumber mustard with the fried “Kor Dogs”.
Literature:
Joana Gimbutyte: “Corn Dogs – trendy street food in 40 variants”, Leopold Stocker Verlag, 80 pages, 12.95 euros, ISBN-13: 978-3-7020-1965-5.
This article was written by Ulrike Geist, dpa