>>Hilah: Hey guys.
Welcome to Hilah Cooking.
Don’t you just love corn dogs?
I do.
Today we’re going to make homemade corn dogs with homemade batter and we’re going
to homemade fry them in our homemade deep fryer.
It’s actually a deep fryer that I bought.
But anyway, let’s do it!
[music]
[How to Make Corn Dogs]
>>Hilah: All right.
I’m assembling the batter and here I have cornmeal, flour, baking soda, baking salt
– wait!
Baking salt?
Baking powder and salt and then I mix in my wet ingredients here.
The recipe calls for buttermilk but I didn’t have any because I screwed up.
I’m sorry.
But I put regular milk in and just added like a teaspoon of vinegar.
Voila!
Buttermilk.
Now, I’m going to grate a third of a cup of onion.
OK.
So I’m going to use a Microplane because I like it super little but if you want little
chunks, you could use a bigger grater or you could dice it with your knife or you could
put it in the blender or you could put it in a bag maybe and then hit it with a hammer
a bunch and pulverize it like the Hulk would do.
I don’t know how effective that would be but it might be fun.
Now this is not going to be one third of a cup by the time I’m done because it’s
so amazingly mashed.
But that’s OK because I know that that hunk of onion that I cut off was about a third
of a cup worth of onion in volume.
So we will still get the same amount of onion flavor.
OK.
Whatever.
Put that in with my homemade buttermilk and I’m crying because it’s so good.
Put that little bit in there and then eight ounces of this.
This is a 14-ounce can, so that means just a little bit more than half the can, I think.
You guys tell me if I’m wrong because math was not my strong subject.
Just kidding.
I was pretty good at math.
OK.
Just combine that together and then we will pour this into our big bowl of dry ingredients
and whisk it together to combine.
Eww, it sounds gross.
Here I go.
I don’t want to mix it too much.
If there are still some lumps, that’s OK.
Just get all the dry stuff from the bottom.
OK.
This looks good.
I’m going to set it aside to rest while my oil heats up.
In that 10 minutes, the cornmeal is going to absorb the liquid.
The batter is going to really thicken up a lot.
So it’s very important for thickening and also to soften the cornmeal granule so you
don’t get real gritty batter.
If it’s too thick when you’re done, we can add a little bit more milk but we will
check all that out and right now, I’m going to get some dogs on some sticks and get some
oil hot.
Yeah, yeah!
OK.
We’re ready to make some corndogs.
I got my Fry Daddy.
I’ve got a bunch of shortening I’m going to put in here.
You can use peanut oil but I personally like shortening because it’s easier to clean
up and also I love trans fats and heart disease.
Just kidding.
Whatever, it’s once a year.
I’m not going to kill myself this way.
Probably not.
This Fry Daddy that I have only has one heat temperature on.
I lost the manual so I don’t know what temperature it fries up, but fries to a golden brown temperature.
That’s what I’m talking about.
So this whole thing goes in here.
All right.
I put some paper down because I don’t want to get oil all over my fancy countertops that
I just bought.
So you could put a – normally I put an old towel down but I don’t know where that old
towel went.
That’s clean.
Who wants to lick the canister?
OK.
I’m going to plug this baby in like so and that’s going to start heating up right away.
In the meantime, I have my dogs and I have them on a plate of cornmeal or cornstarch
and that’s important because that’s going to help the batter stick to them.
So I just want to like roll them around in the cornstarch and then stab them with the
stick like they’re a vampire.
And then stick this gently.
Gently.
You do not want to puncture the side walls of the hotdog.
Just keep it going straight and easy, just easing it in, just easing it in.
Easing it in.
You should look at your hotdog when you’re doing this.
But I’m a pro so I can look at the camera and do it.
OK.
All right.
I’m going to do a couple of these while that oil heats up.
It’s already melting real good.
Less insertion.
I should be a wiener surgeon.
OK.
I’m just going to get these all covered in my stuff.
I lied a little bit too.
This is actually sweet rice flour because I ran out of cornmeal but usually it’s cornmeal
but I’ve tried this before too and it works.
So give me a break.
Either way, I don’t really know what else to do with rice flour besides to make American
corndogs.
I’m going to rinse my hands.
That’s heating up.
I’m going to check the – actually, F rinsing my hands.
I love weenie juice on my hands.
I’m going to check the consistency.
All right.
This might be a teeny bit thick but actually as I stir it, it’s loosening up a little
bit.
So I’m going to not add any milk for now and try one, and if the batter falls off,
then somebody else has to eat that one.
All right.
I remember that I have a deep fry thermometer.
So get your oil hot to 375.
This is 370 but it has been at that for a while so I give up.
Close enough.
All right.
Come on.
Dip a dog.
So, put it in like that and then use a spoon to sort of scoop the batter.
Give it a little twirl.
Get it totally coated.
All right.
Put a little spin and then put it in there.
Just twirl it around in there and see it’s already getting nice and golden brown and
it gets real lumpy.
It’s not going to look like the ones that you get at the state fair but it’s going
to taste 100 times better.
OK.
Apparently I have absolutely no sense of time because it has been one minute and that looks
pretty beautifully brown to me.
So I’m going to set it on that paper and drain it for a second.
It’s fun because you can imagine all kinds of weird shapes and faces that are in your
lumpies.
That kind of looks like boobs all over it to me.
It’s a bunch of boobs.
OK.
Perfect.
Now I’m going to eat this one that has been cooling for a little while.
Dip in my secret sauce.
I love corndogs.
Be careful if you give this to a small child because there’s a stabby part in it.
So, lesson learned kids.
Be careful when you eat.
[sings] You can make your own corndogs because this is America.
OK.
I’m going to finish eating my corndog.
But if you want the actual written down instructions, you can check out HilahCooking.com and leave
me some comments and stuff, and be my fan on Facebook and then we will be BFFs forever.
Bye!