Fries & Puppies Basket Recipe
Make Fries & Puppies Basket Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Puppies (Corn Dog Bites)
Fries
Dips & Finishing
Method
Puppies (Corn Dog Bites)
- 1
Prepare hot dogs
Pat hot dogs dry. Cut each hot dog into 2 equal pieces (for 10 hot dogs this yields 20 bites) or leave whole for larger corn dogs. Lightly dust each piece with cornstarch — this helps the batter adhere.
- 2
Make batter
In a large bowl whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- 3
Add wet ingredients
In a separate bowl whisk the eggs, buttermilk, whole milk and 2 tablespoons vegetable oil. Pour the wet mixture into the dry ingredients and stir until just combined. Batter should be thick and smooth — similar to pancake batter but a bit thicker. If too thick, stir in up to 1–2 tablespoons additional milk.
- 4
Heat oil
Pour vegetable oil for frying into a deep pot or Dutch oven to a depth of about 2–3 inches (enough to fully submerge bites). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter: it should sizzle and float steadily without browning immediately.
- 5
Skewer or prepare for dipping
If making traditional corn dogs, insert wooden skewers into the center of each hot dog piece leaving a handle. For bite-sized puppies you can fry without skewers, dropping battered pieces carefully with a fork or slotted spoon.
- 6
Coat and fry
Transfer batter to a tall glass for easier dipping (optional). Dip each dusted hot dog piece into batter to coat evenly, letting excess drip off. Carefully lower into hot oil in small batches to avoid overcrowding. Fry for 2.5–4 minutes, turning occasionally, until evenly golden brown and cooked through. For whole hot dogs expect up to 5 minutes. Internal temperature of hot dog should be hot and batter crisp.
- 7
Drain
Use a slotted spoon to remove corn dog bites and place them on a wire rack set over a baking sheet or on paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches.
Fries
- 8
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut into fries about 1/3–1/2 inch thick for a classic fry. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch; this helps them crisp.
- 9
Par-cook (optional for crisper fries)
Drain and rinse the soaked fries, then pat completely dry with clean kitchen towels. If you prefer to double-fry for extra crispness, heat oil in a heavy pot to 325°F (160°C) and fry fries in batches for 3–4 minutes until softened but not browned. Remove and drain on paper towels.
- 10
Finish frying
Increase oil temperature to 375°F (190°C). Fry the par-cooked fries (or raw fries if skipping par-cook) in small batches until golden and crisp, 2–4 minutes depending on thickness. Avoid overcrowding. If you like, toss fries briefly with 1 teaspoon cornstarch before frying for extra crunch (shake off excess).
- 11
Season
Drain fries on a wire rack or paper towels, immediately season with kosher salt and a little black pepper while hot. Toss gently to distribute seasoning.
Dips & Finishing
- 12
Prepare sauces
In three small bowls place ketchup, spicy brown mustard and mayonnaise. For a quick fry sauce, whisk together 1/4 cup mayonnaise with 1/4 cup ketchup and 1 teaspoon hot sauce (adjust heat to taste). Reserve the spicy brown mustard as a separate dip.
- 13