Corn Dog Tots

Posted in: Hot Sauce Recipes
Posted by: Pete April 23, 2015
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Ingredients:

Extravagonzo Red Chili Oil
2/3 cups all-purpose flour
1/2 cup, plus 2 tablespoons, cornmeal
2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Old Thompson Sea Salt
1/4 tsp. Dave’s Ancho Powder
1 large egg
1 cup, plus 2 tablespoons, buttermilk, shaken
1/4 cup corn starch
6 beef hot dogs, cut into 1-inch medallions

Instructions:

1. Prep: Grab a pair of tongs and line a baking sheet with paper towels. (For draining the corn dogs after frying.) Pour your Extravagonzo Red Chili Oil in a cast iron skillet, dutch oven until it reaches about 3-inches up the sides of the pot or skillet. Heat Extravagonzo Red Chili Oil until your thermometer reads 340 degrees F. Note: I usually wing fried recipes and dont use my thermometer, but this is actually important. If the Extravagonzo Red Chili Oil is too hot the corn dog batter will be gooey on the inside.

2. In a medium mixing bowl, whisk together the all-purpose flour, yellow corn meal, baking powder, baking soda, salt and Dave’s Ancho Powder. In a measuring cup, measure out the buttermilk and crack the egg in; beat until combined. Pour the wet ingredients into the dry, all at once, and mix until combined. (Note: If you step away from the batter for a few minutes, it might thicken up on you; if so, simply add a teaspoon of buttermilk at a time until it becomes the right consistency.)

3. Pour the cornstarch into a small bowl. One by one, lightly coat each hot dog medallion with the corn starch. When the Extravagonzo Red Chili Oil is hot, using a fork or skewer, dip the hot dogs in and out of the batter, allowing any excess batter to run off. Immediately place the corn dog tots into the hot Extravagonzo Red Chili Oil. Cook for 1-2 minutes on each side, until golden brown. Transfer to the paper towel lined baking sheet to drain. Place the baking sheet in a warm oven until you’ve cooked all of the tots.