by thirschfeld
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boulangere's Testing Notes:
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Expand12 ounces ring bologna, there are lots of options for good quality ring bologna Ask a question about this ingredient
1/2 cup all purpose flour Ask a question about this ingredient
1 cup cornmeal, medium grind will give you some grit and find grind will give you cake, use what you like Ask a question about this ingredient
1/2 cup seasoned flour Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 1/4 cup whole milk Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
1 egg Ask a question about this ingredient
peanut oil for frying Ask a question about this ingredient
Cut the ring bologna into 1/2 inch rounds. Peel the synthetic casing off if it has one or just make sure the casing is tearable with your teeth. You should have twelve. Put a wooden toothpick or skewer into the bologna. Dredge the poodles in a half cup of the seasoned flour and let them sit there while you make the batter.
Ask a question about this stepPlace a 3 1/2 quart heavy bottomed pot over medium heat and pour in emough oil to come no further that 1/3 of the way up the side of the pot. Start making your batter by combining the seasoned flour with the flour, cornmeal, sugar, salt and baking powder and soda.
Ask a question about this stepAdd the egg and milk and whisk to combine.
Ask a question about this stepUsing a deep fry thermometer get the oil to 350 degrees F. Stir the batter to get rid of excess bubbles. If you don't remove the bubbles it will be difficult to dip your poodles.
Ask a question about this stepDip the poodles and gently and carefully place them into the hot oil. Cook them until hot, golden brown and delicious. Serve with Sauce American and mustard. Potato chips or fries are excellent choices too.
Ask a question about this stepI fixed these for the Super Bowl and they were fantastic. I substituted low-fat turkey cheddar cocktail sausages for the ring bologna and was happy with the final result. As others may have noted, there is PLENTY of batter to accommodate a lot more than what is called for in the recipe, which just let us cook up a lot more dogs!
would these be good cold?
Wouldn't be my first choice and I would probably consider something else
You can reheat them. I made a big batch and froze half of them. Just reheat as you would a frozen corn dog.
hennef7 is right you could reheat them, I just think a lot of people are freaked out by cold hotdogs.
would these be ok cold for a party?
I tried these over the weekend....used cocktail franks from Trader Joe's. There was plenty of batter for the entire package, They were a huge hit. I loved the seasoned flour. Thanks for the recipe!
For some reason, food52 edited some of my comments, so my original intent is a little obscured, but the gist is there: you are the bomb, and so are these.
Seriously, I don't understand why they changed my comments. The point is that the son and the daughter were NEVER allowed to order corndogs for any meal, whatever it was wherever they were. We lived in California. They were born in Berkeley, for crying out loud. I had to be a Good Mother. In retrospect, I do wish I'd been a bit less constipated about some things. In the long run, we've all survived, they're magnificent young adults with whom I love spending any time that I can given all our busy lives. And I really, really admire you for making these for your children. The next time we're all together, I'm going to make them for mine.
BTW, your to-die-for seasoned flour and batter covered way more than 12 mini dogs. And that's a very, very good thing.
The test was a roaring success. We universally loved these. We made them after lunch, and I was anticipating lots of which to take photos. Damn good thing I took photos first. I posted an "after" photo. Feel absolutely free to tear it up if you wish. You're my nominee for Father of the Year.
Glad everyone enjoyed them. Thanks for testing my recipe too. It always makes nervous when others cook a recipe of mine.
Oh man, not this one!
Lucky enough to have grabbed these to test for an EP. I'll certainly follow the recipe for that. I'm also thinking once they're done and downed for the test, I may try subbing buttermilk for milk and maybe a blend of half polenta, half cornmeal. What do you think? Really looking forward to the seasoned flour. Cold beer waiting.
Buttermilk would be great but you know as well as anyone the acid will make the chemical leaveners be very potent so I would cut back the baking powder and soda amounts probably.
Check.
absolutely
thanks
Didn't get rich in that role
There actually is a French sauce "a la Amercaine" which involves lobster parts. The story goes that the French cook who crafted it worked in America for awhile and then went back to France. They gave him the nickname "Chicago" because apparently that's where he worked.
Another factoid involving Chicago, the real Chicago, they don't allow ketchup in the real hotdog places. Strictly forbidden. The Chicago hot dog is one of those sacrosanct institutions like Wrigley Field.
Yes and I know of the sauce didn't know the background, verrry interesting. Somehow I think Sergeant Schultz would have liked the real Chicago dog places.
hilarious and of course informative to find you two together.
I don't know I might have to go for some Elgin sausage too.
Elgin sausage... oh man, you're making me homesick!
Love! My grandsons will go crazy for these!
thanks and I bet they will
Is Sauce American = ketchup? These sound super tasty and fancy because they have French in the name.
I used to work in a French restaurant and, at least here, people love their ketchup. We took to calling it, you got it, Sauce American (pronounced with a French accent).
Tummy growling! Love the increased crust to meat ratio with these puppies!
sorry about you tummy and, yes, the increased ratio is a good thing
thanks wssmom
Perfect name.
thanks
People go seriously nuts over corn dogs. We've done minis using cut-up hot dogs at catered events where people almost can't believe their eyes. Your children will never forget that you actually made them corn dogs, only better.
This is what Lynnie wanted for her birthday last year. The adults loved them more than the kids. Doing them this way makes them much more manageable to cook and eat.
totally believe it about the adults more than the kids. remind me sometime to tell you the story of the evening I made nachos with that dreadful stripe-a-highway-orange bottled sauce and my daughter stroked my hand, saying, "you are a gooooood mom."
whoa, this looks crazy good. What's ring bologna? Bologna in a sausage shape?
Yes, ring bologna is about the size of kielbasa or smokes polishes. I find that the ring bologna is usually more of a specialty sausage with many more varieties than traditional bologna. And thanks if you like corn dogs you will love these.
One of my favorite sandwiches growing up is one made with ring bologna. I have a hard time finding it in Chicago, though. Just a few butchers carry it. Love this recipe, love the name, wish my son wasn't allergic to eggs, so I could make this for him. Maybe egg replacer would work to bind the batter enough to hold up for frying? It works for pancakes. I will have to tinker a little. Thanks for the inspiration.
Oh this is genius, I have always wanted a corn dog recipe. I imagine I can use hot dogs for this. Thanks you!
yes you can. you can really use any kind of sausage as long as it is a cooked sausage.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I am making these for a charity beer tasting event, after serving them to a Swedish man in his 70s, who never had a corn dog, loved them. His sons, who love corn dogs, also thought these were great. And my husband ate most of them, couldn't stop himself from eating almost a dozen. My hat's off to you, thirshfeld. You rock. And so do your poodles.