Carnival Corn Dogs
La Ronde in Montréal…
There’s a man-made island called Saint Helen, located between Montréal and Longueil that is well known for its entertainment and amusement park; La Ronde. Initially built for Expo 67 which was the most successful World Fair of the 20th century. La Ronde continues to offer amusement rides, games, entertainment and fast-food till this day. It’s open from May to October and continues to be a kid’s dream destination.
I remember going there as a child with my parents. I wanted to go on all the rides and play all the games with the hopes of going back home with a huge stuffed animal! I wanted to eat whatever I wanted! It was a nightmare for my parents and the perfect destination for me!
Pogo?
There was one food item that I really enjoyed eating at the midway. It was called “pogo”, the Québécois given name for Carnival Corn Dogs. With yellow mustard on it, these battered dogs on a stick were absolutely delicious!
When I became an adult, I recall buying a box of corn dogs from the frozen section of the supermarket. They were okay but had that funny, almost metallic taste that you get when foods are frozen. After that, although I had cravings for them once in a while, I never bought a frozen box again…
It wasn’t until a few years ago that I decided to take a shot at making carnival corn dogs from scratch. After mixing up my batter with ingredients and spices, dipping the skewered hot dogs/sausages in it and then frying them, I was pleasantly surprised with the results. They were even better than I expected and so easy to make!
I don’t have to get dizzy going on rides with a bunch of loud kids around and spending a lot of money to win a stuffed animal to enjoy my “pogo” with a good drizzle of yellow mustard on it and now… so can you! Enjoy my Carnival Corn Dog recipe!
Bon Appétit!
Here are more tasty finger food recipes for you to try…
– Vietnamese Summer Rolls
– Triple Chili Wings
– Mexican Burgers
– Coney Island Hot Dog
– Nacho Cheese Sandwich
– Oven Baked Chicken Fingers
and for even more beef recipes, click on this link… Recipe Category • Beef
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Carnival Corn Dogs
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Ingredients
- 1 1/4 cups unbleached all-purpose flour, plus more for dusting
- 1 cup cornmeal
- 2 tbsp. granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. ground Himalayan sea salt
- 1 large free-run egg, beaten
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1 1/2 cups buttermilk tips & tricks
- 10 to 12 hot dogs
- 10 to 12 wood or bamboo skewers
- canola or safflower oil, for frying tips & tricks
Directions
- In a medium bowl, add flour, yellow cornmeal, granulated sugar, baking powder and ground sea salt; whisk until well blended.
- Add beaten egg, garlic powder, onion powder, smoked paprika and buttermilk. Whisk very well until smooth and there are no lumps.
- Transfer the batter into a tall glass or container; let sit for 30 minutes.
- Meanwhile, skewer the sausages and pat them dry with paper towels. Place flour in a fine sieve and dust over the dogs; set aside.
- Line a baking sheet with paper towels and set aside.
- Pour oil in a tall pot such as an asparagus steamer. Turn the burner on medium-high and heat the oil until the thermometer reads 370ºF.
- Dip hot dogs in the batter and let the excess drip off. Quickly place in the hot oil and hold it for 15 seconds or so to prevent it from sticking to the bottom before letting it go.
- Cook for 5 minutes or until golden.
- Transfer to the prepared baking dish to remove any excess oil.
Notes
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