What are corn dogs? Corn dog

Of course, the birthplace of fast food is America. And hot dogs also appeared there, and different interpretations of all these quick dishes too. Quite by accident I came across a photo of Corn Dog and became interested in what it was. Our sausage in dough or something else?

I looked for recipes, it turned out to be quite simple - it's sausage in batter. But the batter itself seemed interesting to me, moreover, its aesthetic side attracted me. Corn Dogs turn out smooth and even. At first I thought that this was some kind of factory production, that it couldn’t be done at home.

First you need to mix the dry ingredients. I’ll say right away that corn flour is needed here, it’s what gives the right taste. If you can’t find it, try polenta, it’s more common.

After thoroughly mixing the dry ingredients, add the egg and gradually pour in the milk. The dough should be very thick, adjust the consistency with milk or flour.

Thread the sausages onto skewers. You need to roll them in flour so that they stick to the dough better. It is very important.

Now the trick is to pour the dough into the narrowest and tallest vessel possible. Cocktail glasses or some small vases work well. This is necessary so that we can freely lower the sausages and there will be enough dough for all of them. Pour oil into the frying pan (about 2 cm) and heat thoroughly. Then dip the sausage completely into the dough and carefully remove it, twisting the skewer a little. This is necessary so that the dough does not form lumps, but rather envelops the sausage.

Now fry the sausages (I did one at a time) in oil. Here again is the secret: to make the batter smooth and round, you need to constantly turn the sausage in the oil, especially in the first minutes. That is, you put it in, you see that the dough has slightly set - immediately turn it and so on in a circle, if the corners of the dough appear (after all, the bottom of the pan is flat), carefully iron them with a spatula.

The batter should turn out golden. Don't overcook it, but don't leave it too light either - the dough inside will be raw. Like all dishes made with oil, ready-made corn dogs should be dried on paper towels.

Ideally served with ketchup and mustard, you can use hot sauces. The taste is amazing. This is not like the dough we are used to; the batter is moderately crispy and very tender thanks to the corn. The taste is rich and goes well with sausage.

Flour - 100 gr.
Corn flour - 100 gr.
Sugar - 3 tbsp.
Paprika - 1 tbsp.
Soda - 1.5 tsp.
Baking powder - 1 tsp.
Salt - 0.5 tsp.
Egg - 1 pc.
Milk - 2 tbsp.
Sausages - 6 pcs.
Oil for frying - 300 ml.

Does the recipe say to use eggs at room temperature? There is no need to prepare for this several hours in advance. Simply place the cold egg in a bowl of warm water. Quite quickly it will reach room temperature.

Looking for a place to place a bowl of yeast dough to help it rise better? Turn on the oven to 180 degrees, after 3 minutes turn off the oven and place the bowl of dough in it. The heat will do a great job of helping the dough rise.

For a brighter, greener pesto, soak the basil in boiling water for 30 seconds and then in an ice bath. Then everything follows the recipe. You will be surprised at how nice the color the pesto will be even in paste.

Don't have a citrus juicer? Squeeze the citrus fruits with your hands, but cut them in half lengthwise (from spout to spout), I swear - this will squeeze out more juice. Well, bonus, fewer seeds will fall into the cup.

It turns out that the older the egg, the easier it will be to peel it after boiling. If you like boiled eggs, just set aside a few from each new purchase for these purposes. Use fresher ones in baking or for omelettes.

Have you noticed that homemade ice cream becomes covered with ice crystals after a couple of days in the freezer? Try replacing the glass mold with a plastic one. Most likely, the fact is that the glass cools faster than the ice cream inside, creating a temperature imbalance.

If a recipe calls for steam in the oven, they usually say place a bowl of water on the bottom shelf. Instead, take a cupcake tin and fill each well with water. This form is much easier to handle; you won’t spill anything or get burned.

Whenever you use very liquid dough or filling for baking, pour it into a mold that is already installed in the oven (pull the baking sheet or rack out slightly). This way you will definitely not spill anything while you carry the pan to the oven.

When you cook pasta with sauces, you always want to have fewer dirty dishes. Instead of using a colander, simply attach a large knife to the pan. It will do a great job of draining the water while holding the pasta. It is especially effective when you cook only 2-3 servings.

Get a large zip lock bag. Place leftover vegetables in it and store in the freezer. When there is a decent amount of accumulation, bring the water to a boil in a large saucepan, add all the vegetables from the bag and cook for an hour and a half. Strain and get great homemade broth.

The cleanest and easiest way to remove the seeds from a pomegranate is to cut it in half and place each half in a ziplock bag. Place the bag on your palm so that the half is flat on it. With each stroke of the wooden spoon, you will get separated seeds. And thanks to the package, everything around will remain clean.

Store bananas separately from all other foods. They emit substances that contribute to rapid spoilage of food, and in addition, sometimes they unpleasantly flavor baked goods.

To quickly bring butter to room temperature, cut it into small cubes and place them on a plate; the larger the surface of the butter that interacts with warm air, the faster it will heat up.

An easy way to clean your microwave. Fill the cup halfway with water, cut the lemon, squeeze the juice into the cup and throw the halves in there. Heat at maximum power for 3 minutes. Let it sit for another 5 minutes, and then open the lid and wipe the inside walls with paper towels, all the dirt will be washed off perfectly.

Sometimes we overcook the cakes in the oven. Don't worry, just cut off the burnt parts, and then brush the crust with simple syrup - it will return moisture and flavor to it, and if you make such a syrup in advance and flavor it with herbs and spices, it will be even tastier.

Do you know how easy it is to clean the blender jar after use? Pour warm water into it and add a couple of drops of soap, cover with a lid and beat for 30 seconds. Steam and soap will do all the dirty work.

Have you noticed that on the second day the pasta dries out when you heat it in the microwave? Try steaming it slightly - add a couple of spoons of water/broth to a plate, and cover the top with a special dome lid or just cling film. Then everything is as usual.

Nothing divides people like taste, and nothing unites people like appetite.

Boris Krutier

I owe everything you see to spaghetti.

Sophia Loren

Warhol's images of Campbell's Soup are a brilliant satire on culture, and the soup itself is a brilliant satire on food.

Craig Kilburn

My friend Lily can identify 157 different types of cheese just by looking at the label.

Caroline Ahern

The one who divides gets the last piece.

Mrs Rawson

Hunger tames even a lion.

Daniel Defoe

Health depends much more on our habits and nutrition than on the art of medicine.

D. Lubbock

We need to eat and drink so much that our strength is restored and not suppressed.

Cicero

Food that the body does not digest is eaten by the person who ate it. Therefore, eat in moderation.

Abul-faraj

A popular American fast food snack. Definitely, this recipe is not suitable for frequent use, as it threatens to put on extra pounds. But if you prepare corn dogs for a picnic, a children's party, or a party where there will be a lot of people, it will undoubtedly help you out.

For a corn dog, it is important to prepare a tasty batter. It is important for that particular American taste to get cornmeal. I used half corn and wheat flour.

Sausages are traditionally taken whole. But it is better to cut them into two parts. Smaller portions require less oil when frying.

Corn dogs are always sold on sticks. You hold on to it and don’t get your hands dirty. And also, the stick makes the corn dog even. Insert the chopsticks evenly, all the way to the end of the sausage.

Now let's make the batter. Combine both types of flour, add salt, sugar and baking powder. Add sweet paprika.

Stir.

Beat in one egg.

And pour milk.

Knead a thick dough like pancakes. Adjust the consistency of the dough with flour and milk. Perhaps something more is needed.

Before dipping the sausages into the batter, roll them in flour. Otherwise, the batter will drain from the surface, forming empty spaces.

Dip the sausage on a stick into the batter and, as if twisting, roll it through the dough.

Immediately place the sausages into the hot oil and fry until brown and crispy.

Corn dogs are served with ketchup or mustard. Have fun!

It's very easy to prepare this fast food.
First, mix all the dry ingredients in a deep bowl, namely wheat and corn flour in equal proportions, paprika, salt, baking powder, soda, sugar.

Don’t ignore the presence of paprika in the composition; it will give the batter a beautiful color and piquant taste.

Beat in one egg. Lightly stir into flour mixture.

Pour in the milk. Mix the batter thoroughly. I advise you to pour in the milk gradually, controlling the thickness of the dough. The batter should be quite thick and viscous.

Take some sausages. It is better to take thin, not too long sausages in a natural or gelatin casing.

Place each sausage on a skewer, piercing it about halfway through.

Dredge sausages in flour. It is important! After all, this way the batter sticks to the sausage better.

Take a tall glass or glass that is taller than the sausage. Pour the batter into it.

Place the sausage on a skewer into a glass with batter.

Turn the sausage in the glass until the batter completely covers it. Let it sit for a while so that the excess batter drips off the sausage. Don't overdo it; the batter should still be quite thick.

Take a small deep frying pan to heat oil for deep frying. The smaller the diameter of the pan, the higher the oil will be in it.

Heat the sunflower oil well and place the corn dog in it. Roll the sausage on the skewer in the oil with quick movements so that the batter is evenly golden. Do not leave the sausage lying in the pan - you will not get a beautiful batter. In order for the corn dog to be smooth, without angular edges, you need to constantly roll the sausage. Everything is prepared quite quickly, literally 1 minute.

Be careful when working with hot oil, it is very easy to burn yourself.

When prepared, tasty and appetizing, they are popular in many countries around the world. For example, in Russia it is a sausage in dough. But in Europe and America - corn dog. We offer the recipe for this dish today.

Corn dog. What kind of animal?

You've probably heard and tried such a dish as a hot dog more than once. But what is a corn dog recipe? And how is it different from a hot dog? If translated from English, you get “corn dog.” This is the difference between the two dishes. The batter for corn dogs is made from corn flour with the addition of spices. Sausage remains an unchanged ingredient in this dish.

Corn Dog Cooking Methods

There are two ways to make a corn dog at home. The first method, the simplest and most accessible, involves using a deep fryer or deep frying pan filled with oil. If your home has a kitchen assistant for preparing deep-fried dishes or a cheburek maker, then feel free to promise your household to pamper them with a new product in the form of American corn dogs.

The second option, more expensive and professional, is a machine invented specifically for baking corn dogs. This unit, of course, is more suitable for baking on an industrial scale. However, for a large family that loves to host a huge number of guests and pamper them with goodies, this option will also be cost-effective.

Corn dog dough recipe

The use of corn flour adds a traditional touch and originality to the recipe. Thanks to the use of this ingredient, the dough turns out fluffy, pliable, crispy and airy. If necessary, corn flour can be replaced with regular wheat flour, but the effect, as they say, will not be the same.

Required Products

One glass of corn flour.
Half a glass of wheat flour.
200 ml milk.
One egg.
A pinch of powdered sugar.
The same amount of salt.
Half a teaspoon of ground paprika.
Fragrant ground pepper or a mixture of peppers.

You will also need quality sausages for this corn dog recipe. Remember, the better the meat component of the dish, the tastier it will be overall. You will need eight to ten sausages in this recipe.

It is impossible to say the exact amount of vegetable oil for frying; everything will depend on the volume and type of container for deep frying. You will also need wooden skewers in an amount equal to the number of sausages.

Preparation

The first stage of cooking is to thread all the sausages onto skewers. After that, roll them lightly in a flour mixture (corn and wheat). This will help the sausage not stick to the dough in the future, and the batter will turn out even more airy and crispy.

In a separate bowl, combine all dry ingredients and stir. Then add the egg, milk and mix the dough thoroughly again. The batter should have the consistency of a preparation for pancakes or thick pancakes. If the dough is too liquid, then add corn flour. If it is thick enough, dilute it with warm milk.

To make it convenient for you to dip the sausages into the batter, we recommend pouring the batter into a tall glass. This way, you won’t have to struggle, turning the sausage on the plate, trying to hook the dough for each section of the filling. By dropping a sausage on a skewer into a glass of batter, you will get an evenly distributed batter in a matter of seconds.

Remember that this corn dog recipe requires no delay in the baking process. As soon as you lower and remove the sausages from the dough, immediately lower them into the boiling oil. We also advise you not to leave corn dogs unattended. It is recommended to constantly turn them over during frying. Cooking time takes from one to three minutes. After baking, the “corn dogs” are placed on a paper towel to release the excess oil.

The beauty of dedicated corn dog makers is that you don't have to manually dip the dogs into the batter. The machine itself adds the required portion of dough, then puts in the sausage and again - a portion of dough. There is also no need to turn over and monitor the baking process. The waffle iron, as professional chefs also call the corn dog machine, will do everything itself.

"Corn dog" with cheese

A very popular option is a corn dog with cheese. This appetizer is prepared just as quickly as in the first case. To prepare the dough, take the ingredients listed above. But for the filling, in addition to sausages, you will need ten thin slices of processed cheese.

Cut the sausage into two parts. Each piece should be carefully wrapped with a cheese slice. Next, the cooking process is identical to the first recipe. My only tip: when you dip the corn dog in the batter, hold the cheese so it doesn't fly off the dog. The cooking time does not change. In a couple of minutes, the corn dog with cheese will be ready.

As a sauce for corn dogs, you can use ketchup, tomato paste with savory herbs, a mixture of ketchup with thick homemade mayonnaise, spicy mustard, sour cream sauce with garlic, etc.

We will tell you in this article how profitable the business of selling corn dogs is and how to organize it.

Despite the similarity with or because of popular hot dogs, the business of preparing and selling corn dogs has good prospects for development.

Firstly, you can use a well-promoted hot dog brand, focusing on the originality of the technology and the unusual taste of a familiar product.

Secondly, Inexpensive cost of equipment and simple technology make it possible to set relatively low prices, attracting customers with low and medium incomes.

Third, The popularity of small fast foods, according to economists, will grow, and preparing a delicious product in front of customers gives additional advantages to this business.

Corn dog dough recipe

You don't need phenomenal culinary talent to make corn dogs, you just need to strictly follow the production technology and make good dough.

There are quite a lot of dough recipes, but we will consider only one, the best:

corn flour – 3 cups;
wheat flour – 1.5 cups;
granulated sugar – 1 tbsp. spoons;
soda – 1.25 teaspoons;
salt – 0.5 – 1 teaspoon;
kefir – 1.5 cups;
water – 1.25 cups;
egg – 1 pc.

Price of equipment and cooking technology

Machines for making corn dogs are inexpensive. Chinese, Korean, American and Russian are available for sale.

Its cost ranges from 8 to 30 thousand rubles and depends on performance, reliability and safety. The average productivity of the machines is 35-50 corn sausages per hour.

The technology for creating an instant masterpiece is elementary. The sausages are pricked onto wooden skewers and placed in special forms of the apparatus, with dough pre-filled there. The device closes and baking occurs within 5-8 minutes.

The positive thing is that the product is not fried. For lovers of fried foods, it is possible to deep-fry corn dogs. In this case, the sausages are dipped in batter and fried in oil.

Implementation options and calculation of business profitability

You can prepare and sell corn dogs at a kiosk, as well as in a mobile tent or cart.

Organization of a corn dog point in a kiosk

To get started you will need the following investments:

Machine for corn dogs – 16 thousand rubles;
Desktop – 5-6 thousand rubles;
Additional equipment (kettle, mixer, insulated container) – 13 thousand rubles.

Total – 35 thousand rubles

The cost of registering an individual entrepreneur and obtaining permits from the SES and firefighters is 40-50 thousand rubles.

Monthly costs for food, rent, electricity - 40 thousand rubles.

Average monthly revenue when selling only corn sausages is 120 thousand rubles. If you sell drinks along with them, revenue will increase by another 40-60 thousand.