Are you planning any family camping trips this summer? Chef Kieron is sharing an easy, delicious, and unique camping recipe that you can make over the fire. (Tip: you can use our signature Cornman Farms pancake mix to make this recipe truly great!)
Materials
- Cast iron saute pan
- Cast iron loaf pan
- Fire stand
- 2 wide mouth ball jars or small mixing bowls
- 6 inch skewers
- Tongs
- Paper towel
Ingredients
- Pack of hot dogs of your choice
- Cornman Farms pancake mix (or another dry pancake mix of your choice)
- 1 cup (240g) milk
- 2 (108g) large eggs
- ½ stick (60g) unsalted butter
- 4 tablespoons (40g) cornmeal
- ½ teaspoon (1g) onion powder (optional)
- ½ teaspoon (1g) garlic powder (optional)
- 1 ½ quarts of peanut or grapeseed oil (or bacon fat if you want to really up your game!)
- 1 cup (120g) all purpose flour
Instructions
Instructions
- Whisk together milk and eggs. (We recommend using a wide mouth quart ball jar.)
- Gradually add dry mix, keep whisking until batter comes together.
- Add cornmeal and if you want a little extra flavor, onion and garlic powder. (Be sure not to overmix.)
- Melt butter in a sauté pan, then pour slowly into the batter and stir gently to incorporate.
- Fill a loaf pan with frying oil leaving 2 inches of space at the top.
- Heat frying oil to approximately 350F.
- In another wide mouth ball jar or mixing bowl, add 1 cup (120g) of flour.
- Cut your hot dogs in half and skewer on the cut side, pushing ¾ of the way in.
- Coat skewered hot dog in flour and coat fully.
- Shake of excess flour and dip in the batter until fully covered.
- Pull up slowly; allow it to drip for 5 seconds to remove excess batter.
- Dip into the hot oil half way and count to 5 seconds. Then, gently lower the rest of the corn dog into the oil.
- Fry for 2 minutes each side.
- Remove form oil with tongs and place on a paper towel to cool.
- Serve with condiments of your choice!
Chef's Tip
Want to make sure you’re using the perfect frying potatoes? Use a brine test! First, dissolve 90g of salt into each 1 kg of water and drop your potatoes in. Good frying potatoes should sink in this weak brine. (Those that float are too wet.) Now dissolve 120g of salt into 1 kg of water. Good frying potatoes should float in this strong brine. (Those that sink are too dry.)