Carny Food

So, what could be worse for you than a hot dog? How about a fried one?

I have discovered the brand of hot dogs called Hebrew National. Yes, as the name suggests, they are kosher, all-beef hot dogs. And they have more flavor than any Oscar Meyer hot dog ever dreamed of having. Now I love pork as much as the next Southerner, but these hot dogs are fabulous and worth paying more for.

So to gild the lily, you can make them into corn dogs! I have created a corn dog recipe that uses Bisquick so there are less ingredients to measure. They are light and crispy, and perfect dunked in a dollop of yellow mustard. Next time you feel like having some good carny food, try my corn dog recipe!


Carny Corndogs

2 lbs. hot dogs
1 Tbsp. flour
2 ¼ cups Bisquik
6 Tbsp. yellow corn meal
1 tsp. onion powder
2 eggs
1½ cups milk

Prepare hot dogs by laying on paper towels and rolling to dry them. Dust lightly w/ 1 Tbsp. flour, rolling hot dogs to coat evenly. Shake off excess flour. Insert bamboo skewers half-way into each hot dog.Whisk all batter ingredients together in a tall pitcher (this facilitates coating). Dip floured hot dogs into batter, sealing at stick. Fry 2-3 at a time in 375ºF oil (or Fry Daddy). Rotate regularly to evenly brown, or submerge w/ spider for a minute or so. Overall cooking time is generally under 2 minutes. Remove from oil and drain on a wire rack placed over a cookie sheet.