In the street food mecca in Berlin, they are very popular right now: corn dogs, in fact an American fast food classic that is now also conquering our stomachs. The hip market hall Pfefferberg (Schönhauser Allee 176, Mitte), for example, has marketed the offer “Corndog Ninjas” as “a completely new experience” since January. With such great success that “Berlin’s First Korean Corndogs” will now become its own restaurant, as announced on Instagram. What corn dogs are, how they taste and how you can make them yourself, we explain here with recipes.
“Corn dogs have been a popular fast food commodity in America for decades,” says master chef and cookbook author Joana Gimbutyte. Now they are also becoming increasingly popular in Europe. In Vienna, for example, there was a lot of hype with long queues in front of what was probably the first restaurant to offer corn dogs, says Gimbutyte, who deals with the subject in his latest book.
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So what exactly are corn dogs? The classic is sausages, for example sausage sausages in a corn dough casing (corn means corn in English), which are fried in hot fat until golden yellow, explains food blogger Christine Kuhlmann. Traditionally, it is mustard and ketchup with the corn dogs. “But honey mustard dip, mayonnaise, ranch dressing or BBQ sauce also taste good,” says the expert, who discusses American cuisine in his blog and on his YouTube channel.
In the United States, corn dogs are a popular snack at folk festivals and parties of all kinds. They are also often served as a Super Bowl snack and are also offered as classic street food. The basic recipe for the dough consists of corn and wheat flour, baking powder, oil, pepper, salt, eggs and buttermilk. The sausages are first powdered with a little flour so that the dough sticks better, pointed and then turned in the dough with a twisting motion.
Kuhlmann recommends that this works especially well if the dough is filled in a tall container where the skewer can be easily dipped. Then the corn dogs are fried in hot fat.
The so-called Korean corn dogs or cow dogs are often coated with yeast dough
There are countless variations on the classic recipe: vegan with vegetables, hot with jalapeños, vegan dogs with shrimp or cheddar instead of sausage. Joana Gimbutyte also came up with many variations for her book “Corn Dogs”. Her creations include “Nuremberg dogs in onion dough”, “Mozzarella dogs in breadcrumbs”, “Chorizo dogs in wholemeal dough”, “Tofu dogs in wasabi dough” or “Fruit dogs in spelled dough” and “Kaiser dogs in Schmarrenteig”.
But not only America can claim the snack on a skewer. A similar trend has also developed in South Korea. The so-called Korean corn dogs or cow dogs are often coated with yeast dough. In addition, even in salty versions, they are often sprinkled with sugar at the end, as Gimbutyte explains. Another specialty is that an ingredient with bites, such as pre-cooked diced potatoes, is added to the dough.
For their Kor Dogs, Gimbutyte wraps frankfurter in thinly sliced tramezzini bread, wide with mustard and topped with cheese and bacon. The dogs are then turned into corn dough and rolled in french fries. The chef serves a homemade onion and cucumber mustard with the fried “Cow Dogs”.
The consistency of the dough and the temperature of the frying fat are crucial for the success of the corn dogs. The dough should be viscous, almost mushy, so that it sticks well. If the first attempt does not work optimally, it can be easily repaired. Diluting the batter with a little liquid or thickening it with flour is no problem, says Gimbutyte.
The temperature of the fat when frying should be between 160 and 180 degrees so that the corn dogs are nice and crispy on the outside and cooked on the inside. The casserole used for frying must be large enough to hold the snacks, including the skewer. Gimbutyte recommends wooden sticks as skewers, as metal gets too hot. Depending on the recipe, lemongrass stalks are also a tasty alternative.
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If you like the trendy finger food, it is also worth buying a corn dog machine. It works in a similar way to a waffle iron and is available from around 25 euros. Gimbutyte recommends that you fill the batter, which must be a little thinner than for frying in a pan or fryer, with a spirit bag in Corn Dog Maker. The protruding goodies are then rotated in the batter before the appliance is closed.
Kuhlmann’s “Corn Dog Muffins” do not need to be fried at all. To do this, she fills corn dough into muffin tins and puts a piece of sausage cut to the right size in the middle. The sausage snack is then baked in a 180 degree oven. Like all other muffins, “Corn Dog Muffins” taste good hot and cold.
Do you want to try for yourself? Here are two recipes to make yourself.
Classic American corn dogs
Ingredients for four people: 100 grams of wheat flour, 100 grams of cornmeal, 1/2 packet baking powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon sugar, 2 tablespoons oil, 200 milliliters buttermilk, 8 short or four long Viennese sausages (also vegetarian), mustard, ketchup
Step 1: Prepare the dough. First, mix the spices, eggs, oil and buttermilk with a whisk until well blended. Then stir in the wheat flour and corn flour without lumps.
Step 2: Pour the batter into a tall glass to make it easier to coat the sausages.
Step 3: If you have long pastry, cut them in half. Then roll the sausages in a little flour to secure the dough and skewer them on four wooden sticks.
Step 4: Now dip the sausages on skewers in the glass with the dough and cover them.
Step 5: Then the skewer enters the 160 to 180 degree hot fat. Either in a fryer or in a tall saucepan filled with vegetable oil.
Step 6: When the dough is golden brown, it is ready. Decorate with mustard and / or ketchup as you like.
Korean corn dogs
Ingredients for four people: 1 heaped teaspoon of dried yeast, 200 milliliters of lukewarm water, 40 grams of sugar, 1 egg, 250 grams of flour, 1 teaspoon of salt, panko bread crumbs, eight short or four long Viennese sausages (also available as a vegetarian)
Step 1: Whisk the egg, stir in the sugar and yeast, stir in the flour and salt without lumps and knead into a smooth dough. Cover the bowl with a towel and let stand for two hours.
Step 2: If you have long pastry, cut them in half. Then skewer the sausages on wooden sticks and cover them with the dough.
Step 3: Then turn the corn dog in panko flour and press down the coarse crumbs lightly.
Step 4: Then the skewer enters the 160 to 180 degree hot fat. Either in a fryer or in a tall saucepan filled with vegetable oil.
Step 5: The same applies here as with American corn dogs: When the dough is golden brown, it is ready. Now the Koreans like to sprinkle sugar on Kor Dogs, only then do they add mustard and / or ketchup.