Jul 13 2026
Restaurants›Ballast Point Brewing›Foie Gras Corndog Recipe

Foie Gras Corndog Recipe

Inspired by Ballast Point Brewing
Time45m
Serves4

Barmy Cornmeal Batter, Cherry Ketchup, Truffle Ranch

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Ingredients

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Cornmeal Batter

Foie Gras

Cherry Ketchup

Truffle Ranch

Method

Preparing the Cornmeal Batter

  1. 1

    Mix Dry Ingredients

    In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar.

  2. 2

    Add Wet Ingredients

    In another bowl, whisk together the milk, egg, and vegetable oil. Pour the wet ingredients into the dry ingredients and mix until just combined.

Preparing the Cherry Ketchup

  1. 3

    Combine Ingredients

    In a small saucepan, mix cherry preserves, ketchup, apple cider vinegar, and smoked paprika. Heat over medium heat, stirring until well combined and warmed through.

Preparing the Truffle Ranch

  1. 4

    Mix Ranch and Truffle Oil

    In a bowl, mix ranch dressing with truffle oil until fully blended.

Assembling the Corn Dogs

  1. 5

    Prepare the Foie Gras

    Slice the foie gras into small pieces suitable for skewering.

  2. 6

    Skewer and Dip

    Insert a skewer into each piece of foie gras, then dip each skewer into the cornmeal batter, ensuring it's fully coated.

  3. 7

    Fry the Corn Dogs

    Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the battered foie gras into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Serving

  1. 8

    Plate and Serve

    Serve the foie gras corndogs with cherry ketchup and truffle ranch on the side for dipping.

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