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DEEP FRIED PORK FRANKFURTER ‘CORN DOGS WITH A ZESTY MANGO-CILANTRO-JALAPENO DIP
- Deep Fried Pork Frankfurter Corn Dogs are just the thing for a filling entertainer as Appetizers, Lunch or Dinner. Quick & easy to prepare, this Indianized take on the American Inspired corn dogs, is beautifully infused with a hint of Indian spices & accompanied with a ‘can’t-get-enough-of-it-finger- licking-good’ dipping sauce made with Mango, Cilantro & Jalapenos, giving it that extra edge over
the quintessential classic Corn Dog!! –
For the Corn Dog Batter
500 g -750 g or 10-12# Meisterwurst Pork Frankfurter links
1 cup Cornmeal
1 cup All-Purpose Flour
2 tbsp Sugar
3 tsp Baking Powder
2 tbsp Garam Masala Powder
1.50 tsp Red Chilli Powder
1 tsp Salt
¼ cup Vegetable Oil or Canola for Batter mix
34 cups Vegetable Oil / Canola or Shortening (Margarine or Lard) for Deep Frying
2 Eggs - Beaten
1 cup Milk
89 # Wooden Skewers
For the Dipping Sauce
¾ cup Mayonnaise
2 tbsp Jalapenos—coarsely chopped—deseeded if required
½ Ripened Mango—coarsely chopped
2 Limes—Juice extracted
2 tbsp Lemon Zest
23 tbsp fresh Cilantro (Coriander) - finely chopped
For the Mango-Cilantro-Jalapeño Dip:
1
In a blender, put the mango, jalapeno, lime juice, zest, mayonnaise, cilantro & a pinch of salt to taste— blend to a smooth dipping consistency—place in a serving bowl—cover with cling wrap & refrigerate
Batter & Deep Frying:
2
In a large mixing bowl add the cornmeal, flour, sugar, baking powder, salt to taste, chilli powder & gharam masala powder & whisk/mix to blend well
3
In another mixing bowl, beat the eggs with the ¼ cup oil, milk & some melted shortening—transfer to the dry mix of ingredients, gradually combining—whisk until batter is smooth & lump free
4
Transfer the batter into a tall glass or deep container, making it easier to dip the Franks into
5
Heat the 3-4 cups of oil or melted shortening in a deep fryer to abt 185-190 °C - alternatively use a deep wok or fry pan with the help of a deep frying thermometer to be able to gauge the temperature
6
Take the wooden skewers & insert into each Frank, leaving 2-3 inches free to use as a handle
7
Generously dip the skewered Franks into the batter, swirling to coat evenly & gently place into the hot oil spinning it slowly the entire time in order to get an even golden brown colour & to cook right through—fry for abt 3-5 mins to achieve this
8
Drain excess oil on paper towel lined plate
9
In a large serving platter, line the hot Corn Dogs & serve with the Mango-Cilantro-Jalapeno Dip
Tips
10
* Do not fry more than 2-3 Corn Dogs at a time to
avoid sticking
* Substitute Frankfurters with Kielbasa or Cocktail Wieners or Little Smokies (Smoked Sausages)
* Use any dip or simply tomato ketchup or mustard
You can never go wrong with these fun Corn Dogs & the mango dip will put you on Cloud 9!!
Ingredients
For the Corn Dog Batter
500 g -750 g or 10-12# Meisterwurst Pork Frankfurter links
1 cup Cornmeal
1 cup All-Purpose Flour
2 tbsp Sugar
3 tsp Baking Powder
2 tbsp Garam Masala Powder
1.50 tsp Red Chilli Powder
1 tsp Salt
¼ cup Vegetable Oil or Canola for Batter mix
34 cups Vegetable Oil / Canola or Shortening (Margarine or Lard) for Deep Frying
2 Eggs - Beaten
1 cup Milk
89 # Wooden Skewers
For the Dipping Sauce
¾ cup Mayonnaise
2 tbsp Jalapenos—coarsely chopped—deseeded if required
½ Ripened Mango—coarsely chopped
2 Limes—Juice extracted
2 tbsp Lemon Zest
23 tbsp fresh Cilantro (Coriander) - finely chopped
Directions
For the Mango-Cilantro-Jalapeño Dip:
1
In a blender, put the mango, jalapeno, lime juice, zest, mayonnaise, cilantro & a pinch of salt to taste— blend to a smooth dipping consistency—place in a serving bowl—cover with cling wrap & refrigerate
Batter & Deep Frying:
2
In a large mixing bowl add the cornmeal, flour, sugar, baking powder, salt to taste, chilli powder & gharam masala powder & whisk/mix to blend well
3
In another mixing bowl, beat the eggs with the ¼ cup oil, milk & some melted shortening—transfer to the dry mix of ingredients, gradually combining—whisk until batter is smooth & lump free
4
Transfer the batter into a tall glass or deep container, making it easier to dip the Franks into
5
Heat the 3-4 cups of oil or melted shortening in a deep fryer to abt 185-190 °C - alternatively use a deep wok or fry pan with the help of a deep frying thermometer to be able to gauge the temperature
6
Take the wooden skewers & insert into each Frank, leaving 2-3 inches free to use as a handle
7
Generously dip the skewered Franks into the batter, swirling to coat evenly & gently place into the hot oil spinning it slowly the entire time in order to get an even golden brown colour & to cook right through—fry for abt 3-5 mins to achieve this
8
Drain excess oil on paper towel lined plate
9
In a large serving platter, line the hot Corn Dogs & serve with the Mango-Cilantro-Jalapeno Dip
Tips
10
* Do not fry more than 2-3 Corn Dogs at a time to
avoid sticking
* Substitute Frankfurters with Kielbasa or Cocktail Wieners or Little Smokies (Smoked Sausages)
* Use any dip or simply tomato ketchup or mustard
You can never go wrong with these fun Corn Dogs & the mango dip will put you on Cloud 9!!