One of my favourite treats is a Dagwood Dog at the annual show
(Ekka). A few years have gone by with no Ekka. I saw the frozen
cheerio dogs at Woolworths and the urge overwhelmed me. Not that bad. So I just had to make some. After a couple of tries I came up with
this recipe and method. Its shape and size make it difficult to cook
in a deep fryer or saucepan/frypan without damaging the shape or
catching on the basket.
First, you need a wooden skewer strong enough to make it possible to handle from one end. I found the ideal skewer in the BBQ section. Strong enough with a flat end. I use long nose pliers to firmly grip this flat end and hold the dog horozontially in the deep frier without touching the basket. Works a treat.
Cornmeal can be difficult to get in Australia. If using yellow polenta then you must grind the polenta in a mortar and Pestle. Mainly to lessen the larger gritty bits. Take some time. The finer the grain the better the result.W
Ingredients
6 x Weiners
Flour to dredge
150g Cornmeal or Yellow Polenta
150g plain flour
1 tsp Baking powder
1 tsp Bicarb of soda
1/4 tsp salt
1 tsp sugar
150ml buttermilk (fresh)
1 egg
100ml milk as required
Wooden BBQ skewers cut to length.
Method::
In a mortar and pestle grind the cornmeal to get the large bits out. Sift together the cornmeal, flour, baking powder, salt and sugar. Add the egg and 150ml buttermilk and mix to form a firm paste consistency.
Add milk as needed to make a medium thick batter. Mix just enough to bring together.
Put into a milkshake cup and let stand 30 minutes.
Dredge the weiners in flour and rub into the skin. Skewer the weiners.
Dip the floured weiners into the batter. Tip the cup sideways to coat entirely. Make sure the batter is attached to the weiner all over. This can be a bit tricky as the thick batter might not entirely stick without some care and attention.
Deep fry at 165° for 3 minutes. I do this buy grasping firmly the end of the skewer with long nose pliers and submerging the corn dog lengthways into the deep fryer making sure it is fully submerged without touching the basket. Good trick. Deep fry for 30 seconds while holding with the pliers to set the batter and then let go. It should float. Set on rack for a minute or two.
To par fry for refrigerating or freezing cook for a total of 45 seconds and completely cool on a rack.
Best way is to refrigerate for use the next day or so. Deep fry for 4 minutes at 180deg
From frozen deep fry for 7 minutes.
First, you need a wooden skewer strong enough to make it possible to handle from one end. I found the ideal skewer in the BBQ section. Strong enough with a flat end. I use long nose pliers to firmly grip this flat end and hold the dog horozontially in the deep frier without touching the basket. Works a treat.
Cornmeal can be difficult to get in Australia. If using yellow polenta then you must grind the polenta in a mortar and Pestle. Mainly to lessen the larger gritty bits. Take some time. The finer the grain the better the result.W
Ingredients
6 x Weiners
Flour to dredge
150g Cornmeal or Yellow Polenta
150g plain flour
1 tsp Baking powder
1 tsp Bicarb of soda
1/4 tsp salt
1 tsp sugar
150ml buttermilk (fresh)
1 egg
100ml milk as required
Wooden BBQ skewers cut to length.
Method::
In a mortar and pestle grind the cornmeal to get the large bits out. Sift together the cornmeal, flour, baking powder, salt and sugar. Add the egg and 150ml buttermilk and mix to form a firm paste consistency.
Add milk as needed to make a medium thick batter. Mix just enough to bring together.
Put into a milkshake cup and let stand 30 minutes.
Dredge the weiners in flour and rub into the skin. Skewer the weiners.
Dip the floured weiners into the batter. Tip the cup sideways to coat entirely. Make sure the batter is attached to the weiner all over. This can be a bit tricky as the thick batter might not entirely stick without some care and attention.
Deep fry at 165° for 3 minutes. I do this buy grasping firmly the end of the skewer with long nose pliers and submerging the corn dog lengthways into the deep fryer making sure it is fully submerged without touching the basket. Good trick. Deep fry for 30 seconds while holding with the pliers to set the batter and then let go. It should float. Set on rack for a minute or two.
To par fry for refrigerating or freezing cook for a total of 45 seconds and completely cool on a rack.
Best way is to refrigerate for use the next day or so. Deep fry for 4 minutes at 180deg
From frozen deep fry for 7 minutes.
Corn Dog Recipe
Dagwood Dog done better
Dagwood Dog done better
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