Sourdough Corndogs ๐บ๐ธ Who else loves getting corndogs at the fair? Also known as dippy dogs these are an American classic that were first made in Texas by an immigrant family from Germany. You can print the recipe out from my blog linked in my bio. Sourdough Corndog Ingredients: 10-12 hot dogs 2 c sourdough discard I used unfed sourdough starter right out of the refrigerator. 1 c yellow cornmeal 1/2 c milk may need more for thinning the batter depending on the sourdough hydration. 1/4 c sugar 3 Tb honey 1/2 tsp sea salt Peanut oil for frying oil enough to fill your pan 2-3 inches deep. Cornstarch For coating hot dogs. Heat oil to 350 degrees Fahrenheit over medium heat. Prepare the hot dogs by patting them dry with a paper towel, skewering them on a popsicle/kabob stick, and rolling them in cornstarch. This will help the batter stick to the hot dog. Mix the cornmeal, salt, and sugar then add in the sourdough starter, and honey. Slowly pour in the milk a little at a time to watch for pancake batter like consistency. You want the batter thick enough to coat the hot dog hut also thin enough to run off the hot dog. If you get the batter to thin add a little flour to thicken. Fill a tall drinking glass or container with the batter. Dip the hot dogs into the batter to coat and carefully set them in the hot oil. Fry them until they are golden brown, roughly 30 seconds on each side. Remove them from the oil and let them sit on a paper towel for a few seconds to soak up any extra grease and serve immediately with your favorite dipping sauces.
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