Corn Dogs

My girls and I have very different motivations when we thought of making corn dogs over the weekend. For me, it was the memory of childhood when I used to fight my way in the school canteen just to be able to get one. I remember this was so popular and so special for me since I couldn't buy it anywhere else. I don't think we even called them corn dogs then. It was more popularly known as waffle. In any case I just loved them. 
In the case of my daughters, they only knew of the hotdog waffles we used to get from the stalls in the malls. But of course it just is not the same and they know it. Their intrigue for corn dogs started in the internet cooking games they play. Corn dog is one of the easiest and fastest dish to prepare and available at lower levels of the game I think. And so from there, they wanted to see the corn dogs first hand. And what better way to achieve it? Ask mei-mei! 
It was a good thing that I have corn meal on stock in our pantry, which is the crucial ingredient in making corn dogs, in terms of texture and color as this gives you the yellowish color of the dough. I have bought it a few weeks back from Megamart for another purpose, but came in handy when we decided to make the corn dogs in the spur of the moment. It also came at the right moment since we need a little break during our review marathon for this week's quarterly exams, for which we could not go out for the weekend.

Ingredients:
hotdogs (quantity as desired) 
barbeque sticks
cooking oil for deep frying


Batter (makes about 12 corn dogs):
1 1/2 cup all purpose flour
1 cup corn meal
1/4 cup sugar
1 tbs baking powder
2 eggs
2 tbs vegetable oil
1 cup milk
a pinch of salt
cooking oil for deep frying


Method:
Prepare the hotdogs by inserting the stick halfway through in its center. Dry and set aside.
To prepare the batter, whisk eggs, sugar and milk in a bowl. In another bowl, sift all dry ingredients together and slowly mix it into the egg and milk mixture, until there are no more lumps in the batter. Add in the oil and beat until it has fully blended with the mixture.
Use a sauce pan to maintain a high level of oil for deep frying, about 3/4 full. Heat the oil until  hot to allow fast cooking. To test if the oil is hot enough, drop a small amount of batter into the oil, if it makes a low and fast sizzle and immediately floats on the surface then the oil is ready for use.
Sprinkle a small amount of flour to the hotdogs before dipping it into the batter. 
Cooking may have to be done one at a time. Take one hotdog, dip in the batter and roll to coat it evenly. 
Lift fast from the batter and transfer to cook in the pan. Again holding the stick roll to cook the dough evenly. 
When the dough had formed, remove from oil and dip into the batter again for a second layer. Return to the pan and cook again for about 2 minutes until golden brown. 
Remove and transfer into a plate lined with paper towel. This is best eaten while hot and crispy so serve when it starts to cool a bit. Enjoy! 


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