Local Sausage Corn Dogs
Recipe by Charlotte Culinary Expert Heidi Billotto
1 gallon peanut or canola oil
1 cup yellow organic cornmeal
1 cup all-purpose flour
2 tsp. pink Himalayan sea salt
1 tsp. organic baking powder
1/4 tsp. baking soda
1 Tbsp. Savory Spice Shop Lobo Red Adobo
1 large jalapeno pepper, seeded and finely minced
2 ears of local corn, scraped from cob and blended in a processor with1/4 to 1/3 cup whole organic milk or coconut milk
1/4 cup finely grated onion
1 1/2 cups buttermilk or whole milk (Heidi uses whole organic milk plus 2 Tbsp. Organic Valley brand organic buttermilk powder)
4 Tbsp. organic cornstarch or potato starch
8 locally made hot dogs or sausage links (buy at local farmers’ markets from pork producers such as A Way of Life Farm, Windy Hill Farms, New Town Farms, or Grateful Growers)
8 sets cheap chopsticks, not separated (I must credit this tip to Alton Brown – it’s a great idea for meat on a stick)
Pour oil into a large heavy pot and heat to 375 degrees or until the oil surrounding a wooden spoon starts to bubble.
While oil is heating, combine the cornmeal, flour, salt, baking powder, baking soda, and red adobo.
In a separate bowl, combine the jalapeno, corn, onion, and buttermilk.
Add the dry ingredients to the wet ingredients all at once, and stir only enough times to bring the batter together; there should be lumps. Set batter aside and allow to rest for 10 minutes.
Scatter the cornstarch onto a dinner sized plate or pie pan.
Roll each hot dog in the cornstarch and tap well to remove any excess.
Place each hot dog or sausage on a chopstick roll first to coat with cornstarch or potato starch then dip in the batter just to coat the meat. Carefully place the dipped dog into the oil, 2-3 at a time and cook until coating is golden brown, about 3-4 minutes. Remove your now fried meat on a stick to cooling rack, and allow to drain for 2-3 minutes before serving