Recipe
Sorghum Dagwood Dog
https://www.sorghumcheckoff.com/recipes/sorghum-dagwood-dog/
Dagwood dogs are an Australian staple. Adopted and adapted from the American invention of the corn dog in 1927, Dagwood dogs made their debut in Australia in 1945 and have been an iconic part of every country show (Australia’s equivalent to a county fair) ever since.
Dagwood dogs earned their name from a famous comic strip character, Dagwood, who was known for eating big sandwiches and having a big appetite, it seemed fitting for a cornmeal battered and fried frankfurter.
So, for all those classic dagwood or corn dog lovers out there, this recipe is for you. Though the ingredients are similar, the use of sorghum flour makes this batter even lighter, crispier and more tender.
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Ingredients
- Canola or vegetable oil, for frying
- 1 cup pearled sorghum flour
- ¾ cup whole-grain sorghum flour
- ¼ cup corn starch
- 1/8 teaspoon xanthan gum
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- 1 ¾ cup milk
- 2 egg yolks
- 8 hot dogs
- 8 skewers
Instructions
- Begin by heating the frying oil to 350°F in a large skillet with a thermometer or a deep fryer.
- Whisk together the sorghum flours, cornstarch, xanthan gum, baking powder, and baking soda in a medium bowl. Sift into a bowl with the cornmeal, sugar, and salt and whisk to combine.
- Whisk the milk and egg yolks together in a small bowl. Mix into the dry mixture until combined.
- Pat the hotdogs dry with a paper towel, and slide the skewers into the hotdogs lengthwise.
- Dip the skewers fully into the batter, rotating to ensure that they are fully coated from top to bottom.
- Gently place the battered dagwood dog into the fryer oil, rotating before releasing.
- Fry the battered hot dogs in batches until golden and browned all around, rotating as needed, roughly 8 minutes.
- Serve warm with your favorite condiments or dipping sauces.
