re: Any Good Corndog Recipes?

pig-in-a-blanket > corndog

Yes! I use equal parts corn meal and Pillsbury pancake mix. Add water so the batter adheres to the DAWG yet is not too thick. Cook in deep fryer at 350 until done. I use yellow and purple food coloring to color each batch. Note to Arkansas fans: Do NOT swallow stick whole!

Finally got a damn recipe on page three.

You're a credit to the coonass race, mdtiger1. Thanks!

Thought about making these, can any 7SU fans tell me if they are good?

quote:

---

Man, I wish some of that were true. I’d love to try a corndog, but it never really caught on. You hardly hear anybody reference it anymore. Sad.

---

Corndogs are not popular in Louisiana especially South Louisiana. If we are going to be called a certain food they should have at least picked a food item that is popular here. Corndogs does not make sense. Try ordering a corndog at any Cajun restaurant and you will be laughed out of the place.

That was an actual pig.

But I can see how you made the mistake. She looked a lot like the women from your state.

Ingredients:

Shrimp:

1 pound raw shrimp, peeled and deveined
1 clove garlic, minced
1 shallot, finely chopped
1/2 lemon, zested and juiced
1/4 cup bread crumbs
Kosher salt and freshly ground black pepper

Buttermilk Corn Batter:

2 cups all-purpose flour
1 egg
2 cups yellow cornmeal
1 teaspoon garlic powder
3 tablespoons sugar
1 1/2 tablespoons baking powder
2 1/2 cups buttermilk

Dipping sauce:

1 cup mayonnaise
1/2 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon horseradish
1 teaspoon paprika

Directions:

For the shrimp:

Add all the shrimp ingredients to a food processor and pulse until well combined and smooth. Form the shrimp mixture into 7 equal sized 2-inch balls. Insert a wooden pop stick into the middle of each shrimp ball and form the ground shrimp into a shape similar to a hot dog. Place shrimp dogs on a cookie sheet and put in the refrigerator until well-chilled and firm, about 30 minutes.

For the corn batter:

Preheat deep-fryer to 350 degrees F.

While chilling shrimp dogs, prepare batter. In a large bowl, whisk together 1 cup flour, egg, cornmeal, garlic powder, sugar, baking powder and buttermilk.

Place the remaining 1 cup of flour onto a large plate. Dredge chilled shrimp dogs into flour then dip into the batter and fry in the hot oil for 3 minutes or until dark and golden brown. Remove to a paper towel lined sheet tray to drain.

Dipping sauce:

In a small bowl, mix together the mayonnaise, lemon juice, Dijon mustard, horseradish, and paprika. Place in refrigerator until ready to serve corn dogs.

I'm just here to post I can't believe I just read a three page post about corndogs on a sports forum.

Teams in last place should not have fans allowed to troll.

quote:

---

If you guys haven't heard, the word in my circles is that literally all LSU fans smell like cornmeal.

---

News to me.

I was too busy catching up on the latest news re: Louis C.K.