Want to taste the best food that the fair has to offer, but an irrational fear of carnies is keeping you away? If so, these Vanishing Monk Mini Corn Dogs are just what you need! Made using corn flour from Chilliwack’s own Anita’s Organic Mill, these tasty bites are sure to disappear.
Ingredients:
3/4 cup Anita’s fine ground whole grain corn flour
3/4 cup all-purpose flour
1 tbsp. sugar
2 tsp. sea salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
7 oz. (200 ml.) Old Yale Brewing Vanishing Monk Belgian Witbier
10 or 12 pack hot dogs
vegetable oil, for frying
water, for boiling
Step1:
Bring a pot of water to boil and toss in the hot dogs. Cook according to package instructions, then strain and let cool.
Step 2:
Cut the hot dogs into quarters.
Step 3:
In a medium-sized bowl, mix together the corn flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Crack in your egg, then pour in the beer as well. Whisk until well-combined. Let the batter rest while you prep your oil.
Step 4:
Fill a medium-sized pot with oil about an inch deep. Bring the oil up to temperature (about 1700C) over medium heat. Once the oil is at temperature, work in batches coating the hot dogs in batter and frying them. Cook for about 2-3 minutes in total, until golden brown, flipping the corn dogs partway through if necessary (some will flip on their own).
Step 5:
Remove with a slotted spoon to a plate lined with paper towel and allow to cool slightly. At this time, you can cut off any batter "tails" for the sake of presentation.
Step 6:
Devour while warm and crispy.
Short-Form Instructions:
Ingredients:
3/4 cup Anita’s fine ground whole grain corn flour
3/4 cup all-purpose flour
1 tbsp. sugar
2 tsp. sea salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
7 oz. (200 ml.) Old Yale Brewing Vanishing Monk Belgian Witbier
10 or 12 pack hot dogs
vegetable oil, for frying
water, for boiling
Bring a pot of water to boil and toss in the hot dogs. Cook according to package instructions, then strain and let cool.
Cut the hot dogs into quarters.
In a medium-sized bowl, mix together the corn flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Crack in your egg, then pour in the beer as well. Whisk until well-combined. Let the batter rest while you prep your oil.
Fill a medium-sized pot with oil about an inch deep. Bring the oil up to temperature (about 1700C) over medium heat. Once the oil is at temperature, work in batches coating the hot dogs in batter and frying them. Cook for about 2-3 minutes in total, until golden brown, flipping the corn dogs partway through if necessary (some will flip on their own).
Remove with a slotted spoon to a plate lined with paper towel and allow to cool slightly. At this time, you can cut off any batter "tails" for the sake of presentation.
Devour while warm and crispy.
Serves 4-6 as a snack
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie