Mini Corn Dogs!
Most Japanese people don’t know what a corn dog is. Funnily enough, however, a closely related cousin is sold in practically every convenience store throughout the country – the humble ‘American dog.’ A similarly skewered hot dog with a stick and deep fried, the batter is flour-based rather than corn and more akin to a pancake in texture. American dogs are eaten at festivals, street markets, and similar events. Instead of messy deep frying, this recipe calls for making individual pan-fried dumplings. If you happen to have a takoyaki (octopus balls) pan or abelskivers pan, you could also attempt to grill them that way with plenty of oil.
5 hot dogs (your preference on type – I chose turkey) cut into thirds
½ cup flour + 3 tablespoons flour
½ cup corn meal
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
Oil for frying
Paper towels for draining
1. Put three tablespoons of flour in a shallow bowl and toss the hot dogs in flour. Remove from flour and set aside.
2. In a large bowl, whisk together remaining flour, corn meal, baking powder, salt, and milk. If the mixture is too thick, add a dash more milk or water to your preference. The batter should be thick enough to coat the hot dogs and leave a generous coating, ensuring that the batter encases the hot dog.
3. In a large, heavy bottomed skillet add enough oil to coat the bottom of the pan with ¼ inch. Heat the oil to medium-high. Do a quick test by flecking a few bits of batter into the oil. It should begin to sizzle instantly.
4. Dip the hot dogs in the batter and quickly flick off excess batter in the bowl. Then, carefully place into the pan.
5. Brown corn dogs and flip to the other side. Before taking them out to cool assess to make sure the cornmeal batter is fully cooked.
6. Remove the corn dogs and allow to drain on paper towels.
7. Serve warm or room temperature!