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Stick It!


Need a good laugh? Well listen to this: today is National Something-On-A-Stick* day! Crazy hysterical, huh? When I found this out a few weeks ago and made a note on my calendar, I just couldn't stop myself from picturing the president talking with his aides in the oval office about the importance of something-on-a-stick day to promote the morale of the country. Now I'm trying to think of as many foods on a stick as I possibly can. There is the obvious: corn dogs, popsicles, and lollipops and the ones you may overlook: skewers and shish-ka-bobs. What else? Fondue! Also, YumSugar reminded me that the majority of all state fair food is on a stick and that there are foods that can be pierced with other foods or dips (breadsticks, pretzel sticks, fish sticks). Am I forgetting any?

To commemorate this insanity I found the quintessential on a stick recipe: homemade corn dogs. Take a look and read more



Corn Dogs
From Alton Brown

1 gallon peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cayenne pepper
2 tablespoons (approximately 1 large) jalapeno pepper, seeded and finely minced
1 (8.5-ounce) can cream-style corn
1/3 cup finely grated onion
1 1/2 cups buttermilk
4 tablespoons cornstarch, for dredging
8 beef hot dogs

Special equipment: 8 sets chopsticks, not separated

  1. Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
  2. In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
  3. In a separate bowl, combine the jalapeno, corn, onion, and buttermilk. Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps.
  4. Set batter aside and allow to rest for 10 minutes.
  5. Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
  6. Transfer enough batter to almost fill a large drinking glass. Refill the glass as needed. Place each hot dog on chopsticks, and quickly dip in and out of the batter.
  7. Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
  8. With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.

Serves 8.

*Please note: I apologize in advance if any derogatory thoughts came to mind while you were reading this article.

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