Corn dog

I can provide you with the recipe for corn dogs, a very popular American snack, especially at fairs and amusement parks. They are wieners skewered on sticks, dipped in a cornmeal batter, and then fried. Of course, I will also suggest how to add an Italian touch to the recipe.

Ingredients

• 8 wieners (frankfurters are better)
• 8 wooden sticks (like those used for skewers)
• 100 g of cornmeal (polenta)
• 100 g of all-purpose flour
• 1 teaspoon of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking powder
• 1 egg
• 240 ml of milk
• Oil for frying

Preparation

1. Dry the wieners well and skewer them on the wooden sticks, leaving enough space to handle them.
2. In a bowl, mix together the cornmeal, all-purpose flour, sugar, salt, and baking powder.
3. Add the egg and milk to the flour mixture and stir until you get a smooth batter.
4. Pour the batter into a tall glass or a bottle to make dipping the wieners easier.
5. Heat a generous amount of oil in a deep pan or a fryer to about 180° C.
6. Dip the batter-coated wieners one at a time into the hot oil, frying until they are golden and crispy, about 3-4 minutes per side.
7. Drain them on paper towels to remove any excess oil.

To give an Italian touch to your corn dogs, you could serve them with a homemade marinara sauce for dipping, or add some aromatic herbs like oregano or rosemary to the batter.

Curiosity

The corn dog was invented in the United States at the beginning of the 20th century, and its popularity is linked to the ease with which it can be eaten while walking, without the need for cutlery. In Italy, it could be compared, in terms of practical conception, to a skewer, although the taste and preparation are quite different.