Took a break from all the Asian-inspired grub I've been having recently, as well as a break from all the well-balanced meals I make during the workweek.
Corn dogs are pretty perfect, no? They check off a lot of boxes; Fried, Sweet, Salty, On a Stick.
Using Riley's recipe from ChefSteps, I found them to be pretty straightforward. You definitely want to invest in a food scale if you don't have one yet. ChefSteps recipes use grams as their unit of measurement, as there is a lot of chemistry going on. Corn Dogs are one of their more simple recipes but as you go up in difficulty, the measurement accuracy becomes very very important.
I made mine buckwheat, but with a beefy interior. When the batter got too low to dip regular hotdogs I cut them down and made corn dog bites. Then when I was out of hot dogs, I saved the batter for Sunday morning pancakes! Yum!
I'm certainly adding these to my regular fried repertoire.