A Twist on a Corn Dog
There are some classics that are perfect just the way they are. But the corn dog appears to be one that gets even more awesome when tweaked a bit. We went to Empellon where chef Alex Stupak decided to have a bit of fun with this Americana staple and give it his own Mexican-inspired twist.
Corn Masa Dogs
For the Corn Dog Batter:
2 cups milk
2 pounds corn masa (if you can't source fresh corn masa you can blend masa marina with water)
1 tablespoon salt
2 tablespoons baking powder
1/4 cup all purpose flour
For the Corn Dogs:
As Needed Vegetable Oil for frying
8 each Kosher Franks
8 each Wooden Skewers
As needed, Salt
As needed, Lime Wedges
As needed, Mustard or other condiment of choice.
First, make the batter: blend the eggs and milk in a blender. Add the masa bit by bit until it is all incorporated. Scrape the mixture out of the blender and into a bowl. Fold in the salt, baking powder and all purpose flour. Set aside.
Heat vegetable oil in a cast iron pot to a temperature of 350 degrees F. Skewer the hot dogs and dip into the batter in order to evenly coat them. Fry the hot dogs in hot oil 2 at a time until golden brown. Transfer to a paper towel lined plate and season with salt. Serve immediately with a lime wedge and some mustard.