Homemade Corndogs Recipe
June 17, 2015
Once that summertime heat starts ramping up, the only thing to reach for in that bucket of ice water is an American Lager. Clean, crisp, and refreshing, I think you're familiar with the stats on this perennial heatwave favorite. You probably have one in your hand right now. Baseball, football, hockey... even soccer, this beer goes with everything. One pairing you may not have tried is with homemade corndogs. Fun to make with the kids, but also easy to slip away with one to the hammock. Once there, you can take a moment to enjoy the slightly hopped golden brew and the sweet malty crunch of cornmeal giving way to a juicy meaty center. Plus, when you're done, you can use the stick to create a lazy day can tossing game. Win-win!
Our 1776 Ale has all the easy drinking qualities of a traditional American Lager, with a little extra hop in its step. The addition of Liberty Hops brings a noble aroma and an extra dose of patriotism without any bitterness. Grapes, peaches, and vanilla are all notes associated with this all All-American cone. Plus, what's more American then brewing your own!
- 1 ½ cups yellow cornmeal
- 1 ½ cups flour
- 1T baking powder
- 1 tsp baking soda
- 4 tsp sugar
- 1 ½ tsp kosher salt
- 1 ¾ cups buttermilk
- 4 eggs, lightly beaten
- 8 hot dogs
- 3 quarts canola oil
- 8 wooden skewers
Whisk together cornmeal, 1 cup flour, baking powder, baking soda, sugar, and salt. Whisk in buttermilk and eggs until smooth.
Skewer hot dogs. Put leftover flour on a plate and dredge hot dogs until well coated
Heat oil in a large pot at medium high heat to 350°.
Pour the batter into a tall drinking glass. Dip hot dog into batter and twist until fully coated, then gently drop it into the hot oil. Repeat with three more hot dogs.
Fry the hot dogs for about 3-4 minutes, turning gently to cook evenly, until they are golden brown.
Cool on a wire rack, and repeat with second batch of hot dogs.