Corndog With Ketchup & Mustard Recipe
cornflake + white chocolate dipped raspberry custard on a stick, corn brûlée, roasted corn cake, raspberry + mango sauce
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Ingredients
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Corndog Ingredients
Method
Corndog Preparation
- 1
Prepare the Corn Dogs
In a large bowl, mix the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and milk. Combine both mixtures until smooth. Insert skewers into the corn on the cob and dip each cob into the batter.
- 2
Fry the Corn Dogs
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the corn-dipped cobs into the hot oil and fry until golden brown, about 3-4 minutes. Remove and let drain on paper towels.
- 3
Prepare the Coating
Melt the white chocolate chips in a microwave-safe bowl or over a double boiler. Dip the fried corn dogs in the melted white chocolate, then roll in crushed cornflakes until well coated.
- 4
Prepare the Sauces
In small bowls, place the raspberry sauce and mango sauce for serving alongside the corndogs.
- 5