Last week I made Puff Dogs with D’Orsogna’s new Gourmet Hot Dog range from Woolworths, now I am making homemade corn dogs or also known as pluto pups. A delicious treat for a Friday night.
The flavour and texture of the Gourmet Hot Dogs are perfect for making corn dogs with. The batter I am using to coat them with is a sweetish polenta mix that puffs up the second it hits the hot oil. You need to work fast when cooking these as they will burn easily, so pick a time when the kiddos are occupied or another adult is home because you don’t want to have to leave the hot oil on the stove.
These are super easy to make with the only tricky part is dealing with hot oil, which I don’t do well. So if you have a mini deep fryer at home then these will be a breeze.
3 D’Orsogna Traditional Gourmet Hot Dogs, cut in half
1/2 Cup Polenta
1/2 Cup Plain Flour
2 Tbs Sugar
2 Tsp Baking Powder
1 Large Egg
1/2 Cup Milk
Vegetable Oil, for cooking
LET’S PUT IT ALL TOGETHER
- Mix together the batter ingredients in a large glass.
- Pat each hot dog with a paper towel to remove any moisture and to help the batter stick.
- Pour the vegetable oil into a large saucepan, until it is about 2cm high. You will need about 500mls. Heat to a medium high heat. To test that the oil is ready drop a little bit of the batter into the oil and if it starts bubbling straight away then the oil is ready. (Remove the test batter from the oil).
- Dip the hot dog half into the batter (excuse the messy fingers) and then pull out and let the excess drip off.
- Lay into the hot oil. Using a slot large spoon turn the hot dog over after a about 10 seconds. Continue to move the coated hot dog around in the oil so it cooks evenly. It will puff up and brown really quickly and will only need about 1 minutes cooking time. If you find that the first one burns turn the oil down for the next batch.
- Place onto a paper towel to soak up any excess oil and then gently pierce with a wooden skewer to eat.
Serve with sauce.
These are best eaten straight away.