Monday, May 17, 2010
So I was talking to a dear friend of mine today and mentioned that I would be making my mom's corndogs so that I could post the recipe tonight. Her response was, "Did your mother cook anything healthy?"
I have to admit; many of mom's recipes are inherently unhealthy...but that's what makes them so tasty!! And hey, carrot cookies. Enough said!
My mom was great at frying food. She knew just how to keep the oil at the right temperature so that the food would be golden and crispy without being overly greasy. (She did, after all, get in on that whole 70's Fry Daddy era.) I fry things very rarely, so I haven't acquired that skill completely yet; but these were still pretty tasty. If you're especially good at keeping the oil a level temperature (or have a fancy, schmancy deep fryer to do it for you), these little sweethearts will be a no-brainer. They just taste like summer and scream to be served with lemonade and homemade macaroni and cheese.
*Look for the mac and cheese recipe tomorrow. It's one of my favorite comfort foods!*
For the corndogs, here's what you need to hunt and gather:
Now, here's the mystical, magical, secret corndog trick (courtesy of Alton Brown):
1/2 cup cornmeal
1/2 cup flour
1 teaspoon garlic salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1 egg, beaten
1/4 cup honey
2 Tablespoons vegetable oil (plus oil for frying)
1 package hotdogs
Preheat oil (either stovetop in a dutch oven or in a deep fryer) to 375. Combine cornmealk, flour, garlic salt, baking powder, and baking soda. Mix in buttermilk, egg, honey and oil. Roll hot dogs in extra flour then dip in batter. Fry until golden brown and crispy. Enjoy!