Test Kitchen: There's no dog like corn dogs
By Jessica Rodrigo - JRODRIGO@VICAD.COM
March 6, 2013 at 2 p.m.
Updated March 5, 2013 at 9:06 p.m.
Carnivals conjure up a slew of thoughts: rides reeling in circles full of screaming children, lines of lights and loud, lively music and - my favorite - the smell of crisping corn dogs and frilly funnel cakes floating in oil.
Something about that crisp, yet fluffy, batter-coated hot dog makes my mouth water. But it's not just that, it takes me back to my childhood. After school, we would pull store-bought corn dogs out of the freezer and nuke 'em in the microwave for just long enough to heat it through, then throw them in the toaster oven to crisp the outside. It was the best.
Now, instead of buying the frozen version, I make my own - unless, of course, there is a carnival nearby. This recipe is easily adaptable, so get creative. Some people like their corn dogs sweet, some like them savory and others yet enjoy them spicy.