CHICAGO CORN DOGS BITES

Chicago Corn Dogs Bites image

Provided by Molly Yeh

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 19

2 quarts vegetable or canola oil
1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1/4 cup sugar
2 teaspoons poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
Freshly ground black pepper
1 large egg
1 1/4 cups buttermilk
Hot sauce, optional
One 13-ounce package all-beef mini cocktail franks, patted dry
Cherry tomatoes, sliced in half for garnish
Pearl onions, for garnish
Sport peppers, for garnish
Cornichons, cut in half lengthwise, for garnish
Celery salt, for sprinkling
Neon relish, for serving
Mustard, for serving

Steps:

Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray.
Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch.
Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers.