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
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
- Pour oil into a deep fryer or large heavy pot and heat to 375 degrees F.
- In a medium mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper.
- 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.
- Set batter aside and allow to rest for 10 minutes.
- Scatter the cornstarch into a dry pie pan. Roll each hot dog in the cornstarch and tap well to remove any excess.
- 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.
- Immediately and carefully place each hot dog into the oil, and cook until coating is golden brown, about 4 to 5 minutes.
- With tongs, remove to cooling rack, and allow to drain for 3 to 5 minutes.
*Please note: I apologize in advance if any derogatory thoughts came to mind while you were reading this article.