Corn Dog Day 2020 is on Sunday, March 15, 2020: Are you going to celebrate National Corn Dog Day?
Sunday, March 15, 2020 is Corn Dog Day 2020. hot-dogs-corn-dog-06-ss-250x ... National Corn Dog Day 2012
Corn Dogs really are a favourite in the usa, and generally connected using the sport of Basketball. Corn Dogs are created by battering and baking (or sometimes baking) hotdog-style sausages on stays. Why don't you celebrate Corn Dog Day by looking into making some in your own home?
Proceed at once to your local Merchant of Wieners and demand your 1/4 pound of flesh, dipped in a thick cornmeal batter and deep-fried to a golden-brown, spread moderately with mustard, and served hot and tasty. Make sure they are made fresh, not frozen and then microwaved. Use a napkin, handle with care, and let the gods of down-home bless you with an unforgettable taste experience.
If it comes served on a stick, do not eat the stick, though you may be tempted to, just to get those last delectable crumbly bits of fried coating.
Best accompanied by a carbonated beverage (cola, orange or grape soda).
Traditional celebrants of National Corn Dog Day will have two or three Corn Dogs, but, as a novice, I suggest you have one and just savor the marvel, leaving yourself the option of a second.
At the Fair.... Corn-Dog, or Hot-Dog?
CORN dog.....without a doubt. They are fried fresh throughout the day. Anywhere else, the corn dog won't be as fresh.
You can get a hot dog anywhere any time of the year.
The fair is for eating all those yummy forbidden foods you can only get once a year!
Splurge.....get an elephant ear, deep fried candy bar, turkey let, anything!
How to make real American corn dogs?
I am not sure where rhapsody is from, but I can assure you American corn dogs DONT HAVE CURRY POWDER in them!
Here is an authentic recipe from the Hillybilly Housewife website.
* 1 cup milk
* 2 medium eggs
* 1/4 cup oil
* 2 tablespoons sugar
* 1 teaspoon salt
* 2 teaspoons baking powder
* 1 1/3 cups corn meal
* 2/3 cup flour
* 1 to 1-1/2 pounds hot dogs
* flour for dusting (about 1/2 cup)
* Hot Fat for Deep Frying
* Popscicle sticks
In a large bowl combine the milk, eggs, oil, sugar and salt. Mix it very well. Sprinkle in the baking powder, corn meal and flour. Stir it all up to make a slightly thick batter.
Take your hot dogs and dry them off on paper towels. Dust the hot dogs with flour, coating them completely. The cornmeal batter won't stick to the hot dogs unless they are coated in flour. The batter just slides right off of the wieners naturally slick outsides. Shove popscicle sticks into the flour coated hot dogs. Set the hot dogs aside. Be sure to use all beef/pork hotdogs and not those cheap chicken/turkey ones.
While all of this is going on, it's a good idea to get your hot fat to heating up. You want the temperature to be about 375°. Allow the fat to preheat so it is almost smoking by the time you are ready to add the corn dogs.
Now, to coat the floured hot dogs with batter you have two choices. You can swirl the hot dogs in the bowl of batter until they are coated, and then drop them into the hot fat. If this is a little difficult I know of an easier way. Scoop some of your corn meal batter into a narrow jar or cup which is as tall as your hot dogs are long. Fill the jar or cup about 3/4 of the way full. Dip your hot dog into the batter while you hold onto the stick. Swirl the hot dog to coat it evenly. Be careful or the batter will overflow. Raise the wiener above the cup and let any excess batter drip off. Quickly place the battered dog into the hot fat. The fat will bubble up and cook the outside of the batter, making the corndogs the exact same shape as the ones you buy at the store.
Only fry a few corn dogs at a time. If the corn dogs crowd each other they don't fry very well. I only fry 2 or 3 at a time. Turn the corn dogs when the bottom side is well browned. Use tongs to remove the cooked corn dogs from the fat. Allow them to drain on paper towels. Repeat the process, coating and frying a few at a time, until all of the corn dogs are cooked. Refill the narrow jar or cup with batter from your bowl as necessary. Continue until all the hot dogs are coated or until you no longer have enough batter to coat the hot dogs efficiently.
If you don't want to waste any unused batter, it can be dropped by small spoonfuls into the hot fat, and fried until brown. Serve these along side the corn dogs.
If desired, you can make small corn dogs by cutting hot dogs into thirds, or quarters. Poke a toothpick up into the end of the hot dogs. Coat and fry them as described above. These are nice for fancy days, and for kids parties. Provide plenty of ketchup and mustard for dipping.
This recipe makes about 12 to 14 corn dogs.