Corn Dogs Recipe

So I have been wanting (and trying) to post this for a month or so, but with some great magazine write ups, it seems that my time to blog has, for now been curtailed. It is kinda funny that when one gets a bit stressed and busy you automatically think of comfort food…which may be the reason why I am posting this now.

As the restaurant hums with the sounds of dining room chatter, kitchen chaos and plates and silverware crashing together my mind searches for something comfortable, from a time when life was simple and tonight my mind found corn dogs.

How I wish we were having a banquet right now! These little snacks got the most attention and the most compliments of all the hors d oeuvres we served during our holiday party season, and for good reason. Using mini Kurobuta (Berkshire) pork wieners and all wrapped up in a warm and moist corn batter is a tasty way to chill out at home and take the edge off a cold winters night. Making corn dogs at home is also a great way to get the kids, or your friends involved in cooking. With little mess and a small amount of ingredients make this recipe one of the easiest ways to interact with your guests or to have a interactive cocktail party. Think along the lines of Kurobuta pork, seafood sausage, cubes of mozzarella, zucchini…are you getting the picture?

Just set up a flouring station, heat up some canola or vegetable oil, skewer your dogs or item of choice, flour, dip and fry. In minutes you’ll have some of the tastiest little fried corn whatchamacallits you have ever tasted and your friends will be begging you for more!

Toss in some beer or 2 buck chuck (or you can always buy good wine ) and you can ride out the economic downturn in style. Who says layoffs, locked up credit markets and pay cuts can’t be fun!

If you are looking at trying these little nuggets for yourself, just follow this link, corn dog recipe, and you can get the recipe and a printable word doc for your recipe collection.

Enjoy and cheers!

chefRob

Print Friendly