As much as I love accolades from my job, there is no greater satisfaction than hearing my boys (8 and 9) say, “Mommy you make the best _______.” I love my job as a digital marketer for Rochester Optical, and believe me, we are doing some wicked cool things right now – like developing prescription lenses for Google Glass. Being involved in that process and testing the prototypes has been probably one of the coolest projects to date I have ever worked on. Trying to be the first to market in a very fierce optical landscape, and offer something unique has its challenges, and work is, on some days, very very stressful.
I have a few releases from stress. In no particular order they are: serving in the Celebrate Recovery ministry leading women through the 12-step recovery process, spending time with my children, playing Yahtzee with my husband (although that can get stressful at times), NASCAR and Dirt races… and in this case… cooking.
My favorite Christmas gift this year was “Ruby,” my shiny new red KitchenAid. Ruby and I have become fast friends, and I couldn’t wait to make a family favorite this week with her… Home made Corn Dogs!
Admittedly, I love corn dogs, the footlong kind you get at the Fair – sooooo unhealthy. But since discovering a new recipe in 2011 – I am hooked on this homemade version, that is free of all the garbage probably found in the frozen ones, and the kids love them.
I use footlong hot dogs for these and cut them in half – so here’s the recipe:
Heat 2 quarts oil (I use Canola) – on Medium to Medium High.
- 1 cup buttermilk
- 2 eggs
- 1/3 cup dill pickle relish (I usually use a bit less than that)
- 3 Tbsp yellow mustard (I just squeeze a bunch in till it looks about right)
- 2 dashes Tabasco (which I just realized I forgot to put in this last batch and they were still awesome – so I’d call this optional)
- 1 1/4 cup all purpose flour
- 1 cup cornmeal
- 1 Tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
Note – I did not measure any of the above ingredients – I just poured in what looked like the right amount. I also used some powdered buttermilk and some 2% white milk. I like to play with amounts.
This is where Ruby came in. I put all my wet ingredients into my KitchenAid and gradually mixed in the dry ingredients until it was all nice and smooth/creamy.
After letting it sit for 3 minutes, transfer the batter to a tall glass or measuring cup.
Skewer your hot dogs and dip them in the batter until thoroughly coated.
Drop them in the fryer – usually about 3-4 minutes each until they puff up and turn evenly dark golden brown.
Serve and enjoy!
Already feeling a little less stressed 🙂
And since I have to be honest – this recipe came from the August, 2011 issue of Cuisine Magazine (issue 88). I have slightly modified it, but it remains mostly the same. They are easy, fun to make, and a quick family favorite! You’ll never want the frozen kind again!