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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Every Day's a Party by Emeril Lagasse Ingredients:
1 large egg |
1 cup milk |
2 tbs baking powder |
3/4 cup yellow cornmeal |
1 1/4 cups all-purpose flour |
2 tbs sugar |
1 tsp salt |
1 tsp hot sauce |
8 cups vegetable oil |
1 1/2 lbs andoulle sausage, cut into 8 - 3-inch long pieces |
16 bamboo skewers, cut into 6-inch lengths |
yellow mustard for dipping |
1/2 tsp creole seasoning (recipe below) |
creole seasoning |
2 1/2 tbs sweet paprika |
2 tbs salt |
2 tbs garlic powder |
1 tbs freshly ground black pepper |
1 tbs onion powder |
1 tbs cayenne |
1 tbs oregano |
1 tbs dried thyme |
Directions:
1. In a large mixing bowl, whisk the egg and milk together. Add the baking powder, cornmeal, 1 cup of the flour, and sugar. Whisk until smooth. Season with salt and hot sauce.
2. In a small shallow bowl, combine the remaining 1/4 cup flour and the Creole Seasoning.
3. Heat the vegetable oil in a large, deep, heavy pot or an electric deep-fryer to 360 degrees.
4. Thread a sausage link onto each skewer, leaving 3 inches of the skewer bare at the bottom. Dredge the sausages in the flour mixture, tapping off excess, then dip in the batter, coating evenly.
5. Carefully lay 2 to 3 corn dogs at a time (do not crowd them) in the hot oil and fry until golden brown, about 8 minutes, gently rolling them with tongs to brown evenly. Remove from the oil and let drain on paper towels. Sprinkle with Creole Seasoning.
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