Corn Dog Fries
By McIntosh Atlantic Culinary Academy Chef Murray B. Long CEC, CCE with Culinary Student Mercy Boady


Curly Corn Dog Fries... Now I've seen everything!

1 gallon canola oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 large jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
4 tablespoons flour, for dredging
4 beef hot dogs

Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.

In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.

Slice the hot dogs lengthwise into 8ths. Making long strips.

Scatter the cornstarch and flour into a medium sized bowl. Toss the strips of hot dog in the mixture and shake well to remove any excess.

Place the hot dog strips into the bowl of batter.
(Note: if you are adept at using chopsticks, then this is a good tool for moving the strips from the batter to the frying oil)
Immediately and carefully one by one place each strip into the oil, and cook until coating is golden brown, about 4 to 5 minutes. With tongs or a wire strainer, remove the golden curls to cooling rack or paper towels, and allow to drain for 3 to 5 minutes.
Serve with hot dog dipping sauces.