Treat your corn dog to an ethnic makeover! Crunchy corn dogs get a butter chicken dip to bring the flavors of India!
|1 Pkg||(450 g) Schneiders® Juicy Jumbos Original Wieners|
|1||400 mL jar prepared butter chicken sauce|
|1||small onion, small dice|
|1 tbsp||(15 mL) olive oil or ghee|
|1 tbsp||(15 mL) garlic, minced|
|2 tbsp||(30 mL) cilantro, chopped|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(30 mL) salt|
|1 1/4 cup||(310 mL) milk|
|Vegetable oil for frying|
|10||12” (30 cm) skewers|
Heat oil in a large skillet over medium high heat.
Cook onions for 2 to 3 minutes or until softened and fragrant.
Add garlic and cook 1 minute longer.
Pour in butter sauce and stir in cilantro.
Allow to simmer for 4 to 5 minutes. Keep warm.
Prepare batter by sifting together cornmeal, flour, sugar, baking powder and salt.
In another large bowl whisk eggs with milk.
Add wet ingredients to dry ingredients and whisk until completely combined.
Pat each hot dog dry with paper towel.
Push skewer into the center tip of each hot dog half way through.
Bring enough oil in a large deep pot or skillet to 365 degrees.
Dip each hot dog while holding skewer into oil and fry for 3 to 4 minutes or until golden brown and internal temperature reaches 165 degrees.
Place onto paper towel lined tray and repeat with remaining ingredients.
Garnish with cilantro and serve with a side of halal plain yogurt.
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