Cowboy Corn Dog Cowboy Kent Rollins Recipes
COWBOY CORN DOG - COWBOY KENT ROLLINS
Provided by Kent Rollins
Time 30m
Number Of Ingredients 15
Steps:
- Pat the hotdogs dry with a paper towel. Inserts sticks at least halfway through one end of each hotdog. Set the hotdogs on a wire rack and set aside.
- In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and Red River Ranch Original or seasoning of your choice.
- In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
- Pour the wet mixture into the dry mixture and whisk well. Stir in the onion and jalapeno.
- Pour about 4 inches deep of oil in a Dutch oven or deep fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
- Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating.
- Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning.Remove and place on a wire rack. Serve warm.
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- In a bowl, combine the dressing, eggs and half and half and stir well. Sprinkle in a ¼ cup of the cornmeal and stir well. You'll use the remaining corneal for sprinkling your surface.
- Lay a sheet of plastic wrap on the counter and lightly sprinkle with some flour and then a light layer of cornmeal.
- Form the dressing mixture into 4, 2-inch balls and roll out thinly. Place 1 sausage or hot dog in the center of the dressing and gently roll up with the plastic wrap to evenly coat the hot dog/sausage. Remove any excess and press firmly. Repeat with the remaining dressing and hot dogs.
- Fill a Dutch oven, deep fryer or sauce pan about 2-inches deep with the fry oil. Preheat the oil to 350 degrees F. and fry until a deep golden brown. Place on a paper towel or wire rack. Serve warm.
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