Prepare Pickled Red Onions: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt are dissolved. Add sliced red onion and remove from heat. Let sit for at least 30 minutes.
Insert a bamboo skewer into each hot dog, leaving about 1 inch exposed at the bottom.
In a medium bowl, whisk together all Corn Dog Batter ingredients until smooth. Do not overmix.
In a separate shallow dish, combine crushed Doritos and Panko breadcrumbs.
Dip each hot dog into the Corn Dog Batter, ensuring it is fully coated.
Immediately dredge the battered hot dog in the Dorito-Panko mixture, pressing gently to adhere.
Heat grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully lower the corn dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes, or until golden brown and crispy.
Remove the corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Prepare Truffle Aioli: In a small bowl, combine all Truffle Aioli ingredients and mix well.
Serve the corn dogs immediately with the Truffle Aioli and Pickled Red Onions.
Ingredients
4
1 cup120 gStone-Ground Cornmeal
1/2 cup60 gAll-Purpose Flour
1 cup240 mLFull-Fat Buttermilk
22Large Eggs-from pasture raised hens
1 tbsp15 mLMelted Butter
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
1 cup100 gNacho Cheese Doritos-finely crushed
1/2 cup50 gPanko Breadcrumbs
44Artisan Pork Hot Dogs
44Bamboo Skewers
1/2 cup120 mLHomemade Mayonnaise
1 tbsp15 mLWhite Truffle Oil
1 clove1Garlic-minced
11Red Onion-thinly sliced
1/2 cup120 mLApple Cider Vinegar
1/4 cup60 mLWater
1 tbsp15 mLSugar
1/2 tsp2.5 mLSalt
4 cups960 mLGrapeseed Oil
Equipment
Small Saucepan
Medium Bowl
Shallow Dish
Large Pot or Deep Fryer
Wire Rack
Paper Towels
Whisk
Small Bowl
Bamboo Skewers
Instructions
Prepare Pickled Red Onions: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar and salt are dissolved. Add sliced red onion and remove from heat. Let sit for at least 30 minutes.
Insert a bamboo skewer into each hot dog, leaving about 1 inch exposed at the bottom.
In a medium bowl, whisk together all Corn Dog Batter ingredients until smooth. Do not overmix.
In a separate shallow dish, combine crushed Doritos and Panko breadcrumbs.
Dip each hot dog into the Corn Dog Batter, ensuring it is fully coated.
Immediately dredge the battered hot dog in the Dorito-Panko mixture, pressing gently to adhere.
Heat grapeseed oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
Carefully lower the corn dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes, or until golden brown and crispy.
Remove the corn dogs from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Prepare Truffle Aioli: In a small bowl, combine all Truffle Aioli ingredients and mix well.
Serve the corn dogs immediately with the Truffle Aioli and Pickled Red Onions.
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