Our next recipe from our Chef Xavier is Buffalo Corn Dogs. Since we’re all spending more time at home, our Executive Chef is keeping the recipes coming. This is one that the whole family will love! He has put his own spin on a fun classic—the corn dog. Here’s a note straight from the Chef on his recipe:
“Good day community! I hope all is well and that you’re all staying healthy. I am a big kid—I love Disney, I love ice cream, and I love having fun. Life is too short to be serious all the time. One of my favorite childhood meals was corn dogs. They were the perfect meal for a child—protein encased in a sweet cornmeal shell that tastes great dunked in mustard or ketchup. Serve them with a plate of french fries and a side of steamed broccoli… What more could I ask for?”
- 2 cups yellow or white cornmeal
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1/2 cup butter milk
- 1 jalapeno, seeded and minced
- 10 hot dogs, scored lightly on 2 sides
- 1/4 cup Frank’s RedHot sauce or buffalo wing sauce
- Vegetable oil, for frying
- Smokey barbecue sauce, for serving
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk, jalapeno and hot sauce (or bottled buffalo sauce). Using a wooden spoon, blend the egg mixture and butter into the dry ingredients, stirring just until thoroughly combined.
- At the short end of a long sheet of wax paper, shape 1/3 cup of the cornmeal mixture into a 4×6 inch rectangle. Set a hot dog in the center of the cornmeal mixture and lift the wax paper up and over the hot dog to enclose it in the cornmeal. Pull the wax paper around the hot dog and press to coat the meat completely with the cornmeal, rolling until evenly coated. Remove the wax paper and set the corn dog on a large plate. Repeat with the remaining hot dogs.
- In a saucepan, heat two inches of oil until it shimmers. Fry the corn dogs one at a time over moderate heat, turning once until golden, about three mins per side. Serve the corn dogs hot with additional buffalo or barbecue sauce.
Recommendations from the Chef
“This is a really great, fun dish that can be made as appetizers for a party or as the main course for a fun meal. For my vegetarian friends, you can switch out the regular hot dog for a Frank Fritter vegetarian hot dog. I suggest a nice cold beer to go along with this meal or a glass of White Zinfandel wine. Have a wonderful and safe evening. As always, happy cooking and be safe.”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!