I always like to scope the supermarket aisles for finger food ideas. One of my favorite things to do is grocery shopping. My husband and I were at a local Asian supermarket (one of those where all the price signs and labels are handwritten and not friendly to English-only speakers). It was a weekend trip for me to stock up my pantry and look for exotic items to serve to at our next house dinner gathering.
Oddly enough, we came across these mini cocktail franks stored in the freezer at the Asian supermarket! It was inappropriately placed beside the banana leaves and coconut juice. My husband didn’t like those canned Vienna sausages used in side dishes, so I bought a pack of these cocktail franks to try. They look just like mini hot dog wieners.
This recipe is perfect for kid parties or as a side dish at lunch. It is a homemade version of the frozen corndogs available at the supermarket. You can adjust the amount of cornmeal breading that you use around the corndogs. Insert a long skewer before breading for easy frying and easy eating!
1/2 cup all purpose flour
1/2 cup cornmeal
1 tsp sugar
1/4 tsp paprika
1 large egg, slightly beaten
1/4 cup milk
Salt and pepper to taste
Vegetable oil (enough for frying)
18 cocktail franks
Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add about ¼ tsp salt and pepper to taste.
Heat about 2 inches of vegetable oil in a large pot over medium high heat to 375oF. (A stainless steel wok works very well.) If you do not have a thermometer, heat the oil over medium high heat until a drop of batter causes the oil to sizzle and form bubbles; then reduce the heat to medium before frying. Meanwhile dip the franks in the batter and coat them as much as you desire.
Working in batches, fry the franks in the hot oil and turn them, until golden on all sides. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
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