OK, you're eyes are not deceiving you...they're not curly. So shoot me. I bought the wrong darn wieners - the kind without a casing, so of course they didn't curl when they were cooking but these little iddy biddy corndoggies tasted darn yummy anyway.
As you know by now unless you're irregular (an irregular reader that is) Friday nights around here are munchie nights and I'm always trying to come up with something that I can pass off as dinner. It's been a long time, a very long time since we've indulged in corndogs - in fact the last time was in 2002 at the Tillamook County Fair. I have to admit I'd forgotton just how darn tasty the things are but last night's version brought the memories back in full force.
Did you know when you cut a wiener lengthways then cook them, they'll curl up on ya. Yup, sure as the world. The only thing is you need to buy a weenie that has a casing which means just about any kind other than the ones I picked up, wouldn't you know it? Just slice it, dip it, fry it in a small amount of oil and you're ready to indulge.
We really didn't care whether our corn dogs were curly or not because these lovely little morsels were covered in the most unbelievable cornmeal crust you've ever seen - sweetened with a touch of honey it was crispy, light, flavorful and quite unlike most corndogs I've ever eaten...not greasy a bit. We had our curl challenged "curly corn dogs" along with some cheater chili for dipping as well as the usual side of mustard. Best part about 'em...you get four individual crunchy little dogs from every single solitary weenie! Bonus!
Curly Corn Dogs (adapted from Food & Wine, 2006)
1-1/2 cups fine cornmeal
2/3 cup all purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
2 large eggs
1-1/2 cups milk
1/4 cup honey
Vegetable oil for frying
Mustard for serving
For coating – whisk together cornmeal, flour, baking powder, salt, peppers and onion powder in a medium bowl. In a small bowl, whisk eggs until light and foamy. Add milk and honey. Using a rubber spatula fold liquid into dry ingredients just until blended. Let stand for 15 minutes. Meanwhile heat a half inch of oil in a large deep skillet until it reaches 350 degrees. Cut wieners into quarters lengthwise, and dip into batter and fry until browned – about 2 minutes. Remove to a rack to drain and keep warm in oven while you fry repeating strips. May fry up to 6 strips at a time. Serve hot, with mustard. Download Curly Corn Dogs