Breakfast Corn Dogs Recipe
- 14 small breakfast sausage links (about 12 ounces)
- 2 quarts vegetable oil, for frying
- 14 candy-apple craft sticks
- 1 cup fine- or medium-ground yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons maple syrup, plus more for dipping
- 2 tablespoons granulated sugar
- Heat the oven to 250 degrees F and arrange a rack in the middle.
- Set a wire rack over a baking sheet; set aside.
- Cook the sausages according to the package directions.
- Place on a paper-towel-lined baking sheet and set aside to cool.
- Pour the oil into a Dutch oven or a large, heavy-bottomed pot.
- Heat over medium-high heat until the temperature reaches 360 degrees F on a deep-frying/candy thermometer.
- Meanwhile, insert a craft stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside.
- When the oil is almost ready (about 325 degrees F), whisk the cornmeal, flour, baking powder, and salt together in a medium bowl.
- Whisk the milk, eggs, maple syrup, and sugar together in a large bowl until combined and the sugar has dissolved.
- Add the cornmeal mixture to the milk mixture and stir with a rubber spatula just until a smooth batter forms.
- Pour some of the batter into a tall, narrow container or drinking glass, leaving 1 inch of room at the top.
- When the oil is ready, evenly dip a sausage into the glass of batter by holding the stick and rotating the sausage as needed until its completely covered with batter.
- Immediately place into the hot oil.
- Repeat with 3 more sausages.
- Fry, turning occasionally, until light golden brown all over, about 3 minutes.
- Using tongs, transfer the breakfast corn dogs to the wire rack on the baking sheet and place in the oven.
- Repeat with the remaining sausages, working with 4 at a time, refilling the glass with batter as needed, and letting the oil return to 360 degrees F between each batch.
- (When you reach the last few sausages, you may need to tilt the glass sideways while rotating the sausages to evenly coat them with batter.)
- Serve immediately with maple syrup for dipping.
sausage, vegetable oil, cornmeal, flour, baking powder, salt, milk, eggs, maple syrup, sugar
Taken from www.chowhound.com/recipes/breakfast-corn-dogs-29846 (may not work)