Corn dogs at home

American fast food, specifically a sausage with cheese, skewered on a stick and fried with batter in hot oil, is incredibly popular among young people. Preparing such corn dogs at home is not particularly difficult. It's better to use thick wooden skewers – the sausages will hold securely on them. Melted cheese is more convenient to use, with each piece packaged in a separate wrapper.

Yield: 8 pieces.

Cooking time: 25 minutes.

Calories: 316 kcal per 100 grams of the dish.

Cuisine: American.

Ingredients

• sausages – 4 long or 8 short;
• melted cheese slices – 8 pieces (1 package);
• kefir – 150 g;
• fine salt – 0.5 tsp;
• paprika – 1 tbsp;
• egg – 1 piece;
• flour (w/s) – 100 g for batter and 20 g for coating;
• white sugar – 2 tsp;
• baking soda – 1 tsp;
• vegetable oil for frying – 150 ml.

Preparation

1. Prepare the ingredients for making corn dogs at home. Kefir can be replaced with any fermented milk product – yogurt, rushenka, sour milk. The amount of vegetable oil depends on the container in which the sausages will be fried – they should float in it without touching the walls.

2. Start by making the batter. Pour kefir into a bowl, add baking soda, which will self-neutralize in the fermented milk environment without the addition of vinegar. Then beat in the egg.

3. Add sugar, salt, paprika.

4. Mix the ingredients and immediately add all the flour.

5. Whisk everything with a manual whisk or fork. The batter should be thick enough to adhere well to the sausages. Since flour from different manufacturers may require different amounts of liquid, adjust as necessary: if the batter is too runny, add 1-2 tablespoons of flour, and conversely, if too thick, you can dilute it with kefir.

6. Trim the sausages to match the width of the cheese slice.

7. A little trick – to avoid spending a lot of vegetable oil, in which the hot dogs should be completely submerged while frying, you can take an empty juice or beer can, cut off the top and use it as a frying container. Pour oil into the can, ensuring that when the preparations are fully submerged, the oil does not overflow. Place the improvised deep fryer on the stove to heat up. When bubbles appear on a toothpick dipped in the oil, it’s time to start frying.

8. Meanwhile, insert a stick into each sausage, which is then wrapped with a slice of cheese.

9. To prevent the batter from slipping off the cheese, coat the preparations in flour.

10. For convenience, pour the batter into a tall glass and dip the sausage into it, holding it by the stick.

11. The batter adheres well to the preparation. Wait for the excess to drip off and proceed to frying.

12. Lower the item into the oil and, rotating the stick about its axis, wait for a golden hue to appear on the batter. This will take about one and a half minutes.

13. Place the fried sausages on a paper towel – they should release excess surface fat.

The prepared corn dogs at home look very appetizing, and their taste is no worse than those bought from a stall. They should definitely be enjoyed hot – under a thin layer of golden batter hides a delicious sausage, which has become juicy and is covered with soft melted cheese. Any sauce will be a nice addition to such a treat.