What's New

Recipe Thursday-Hippey Corn Dogs and Cheese-on-a-Stick

Posted on July 30th, 2015 | Posted in Main Course, Recipes, Supplier of the Month

Corn Dogs (1 of 1)

Everything is more fun to eat when it’s on a stick! This is my first time making Hippey Corn Dogs and thought that using our Supplier of the Month’s Denver Meats’ Hippey Franks was a perfect combination! This recipe was simple, delicious and not too healthy…oh well you can’t win them all!

Click here to view the Denver Meats products that are on special this month.

Yield 9 servings
Ingredients
3 cups Krusteaz pancake mix (991875, 6/5#)
1 cup yellow cornmeal (991783, 50#, Agricor)
1 egg, slightly beaten (EGG011, 15DOZ, Martin’s Quality Eggs)
3 cups water, more if needed to thin batter
9 Hippey regular franks 6-1 (DVM410, 3#, Hippey)
9 ounces habanero cheddar cheese, cut into 1/2-inch by 3 inch sticks (774041, 8/5#, Conestoga)
chopsticks or wood skewers
canola oil, for frying (992013, 35#, Oasis)
spicy mustard, for serving (KLR912, 4/GAL, Dusseldorf)

Method
In a large bowl, combine pancake mix and cornmeal. Stir to combine. Add egg and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 2 cups, then work your way up to 3 cups or more.

I recommend grilling the franks first to bring out the full flavor of them. Grill until warm with nice grill marks about 6 minutes on medium heat.

Heat canola oil over medium-high heat. Drop in a bit of batter to see if it’s ready: the batter should immediately start to sizzle but should not immediately brown/burn.

Insert sticks into franks so that they are 2/3 of the way through. Do the same with the cheese sticks.

Dip the franks into the batter and allow excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn’t hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, about 2 to 3 minutes.

Repeat with cheese, allowing it to get as golden as possible so that cheese will melt completely.

Serve with spicy mustard.

Leave a Reply