Beer Battered Corn Dogs
Posted by Bob Skilnik on February 16, 2007
Beer & Food: An American History has a detailed explanation of how corn met up with American beer. If you push all the bogus history aside, you’ll see that the brewing of an all-malt product is a relatively new practice. But for all of you who think corn added to beer is a capital crime, how about adding beer to corn? Corn meal, that is, for these tasty beer battered corn dogs.
1/2 cup buttermilk
1/4 cup pilsner beer
1 large egg
And The Rest
8-pack of hot dogs
2 cups of more of cooking oil (I used a Crisco-clone and was terrified that the Chicago Trans-Fat Police might come and kick down my door).
Mix the dry ingredients together in a mixing bowl. In a seperate dish, beat together the egg, beer, and buttermilk until frothy. Add egg mixture to dry ingredients and blend until batter thickens. Wait 5 more minutes for the batter to set up, if necessary.
Skewer hot dogs. Heat oil to 350F. Pour batter mix into a tall glass. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown. Remove and drain on paper towels. Dip with some German-style mustard and enjoy with…well, I think just about any beer will do with this treat!