Kirby Korn Dogs – Nintendo Party

Corn Dogs: a very American snack. When we were out in Florida last summer, we got our first taste of them and loved them! I came across a recipe online for corn dogs and thought I’d give them a whirl for my son’s Nintendo themed birthday party. Whilst mine didn’t turn out quite as smooth shaped as I know they should look at, everyone was impressed and they got yummed up! Also, because we can’t buy corn dogs in the UK, they were a real treat!

To keep with the Nintendo theme, I named them Kirby Korn Dogs!

They are really easy to make, and I will be making them again to try and perfect the coating!

My husband kindly made the batter, whilst I was busy doing other things on the party day, and then I dredged the hot dogs in flour, before dipping into the batter mix. The recipe uses American cup measurements. I bought my set in Tesco, and I can’t imagine that they’re too hard to find in the kitchen section of stores. You also need cornmeal which I found in the ethnic food aisle in my local Tesco.

I had bought the thick Herta hog dogs as I thought they were about the right size – the thinner ones I feared would fall apart. I used bamboo chopsticks to hold the sausage as they were nice and chunky and held the hot dog firmly. If I had used a skewer, I think it would have snapped!

Due to the size of my deep frying pan, I had to take the sticks out when cooking and put them back in at the end >_<

I deep fried each corn dog for a couple of minutes until they were golden, removed them from the pan and drained on some kitchen paper before putting the sticks back in.

I stacked the corn dogs onto a platter and served with ketchup and American mustard.

Kirby Korn Dogs

Ingredients

• 1½ cups full fat milk
• 2 beaten eggs
• ¼ cup vegetable oil
• 1 tsp salt
• 2 tbps sugar
• 1 ½ cups plain flour, plus additional for dredging
• 1 cup of corn meal
• 2 tsps baking powder
• hot dogs
• oil for deep frying
• candy sticks/skewers/chopsticks for skewering the hot dogs

Method

1. In a large bowl, whisk together the milk, eggs and ¼ cup of vegetable oil.
2. In another bowl mix together the flour, salt, sugar, baking powder and cornmeal.
3. Gradually add the dry flour mixture to the wet ingredients and mix well to combine.
4. Skewer each hot dog and dredge in some flour. I had to fry my corn dogs without the sticks as they wouldn’t fit in my pan!
5. Pour oil into a deep pan (or deep fat fryer) and heat to 190C which is the temperature for deep frying.
6. Carefully place the battered hot dogs into the oil and cook until golden. Turning to ensure even cooking. Do not over crowd the pan.
7. Serve with ketchup, mustard or dipping sauce of choice!

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