Homemade Polish Corn Dogs And Easy Herbed Potato Wedges

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Homemade Polish Corn Dogs
makes 16 half dogs or 8 whole dogs
1 pack of polish hot dogs
1/2 C yellow cornmeal
7 T all-purpose flour
1/2 t salt
1/2 t baking powder
1/2 t cayenne pepper
1/2 C milk
1 egg, lightly beaten
1 T honey
vegetable oil for deep frying
wooden skewers/sticks
1. prepare the dogs: Boil your polish dogs for a few minutes on the stove. Sounds strange, but they taste better this way. I promise. Remove from the water, and pat each one dry. Slice in half so there are two thick halves. Push a stick more than halfway into the sliced end of the polish dogs.
2. prepare the batter: Combine dry ingredients in a medium (and deep) bowl. In a separate small bowl, combine milk, egg, and honey. Add wet ingredients to the dry and whisk until blended.
3. Make sure your oil is pretty hot (enough to boil rapidly when you submerge these dogs). Dip each hot one-by-one into the batter, let drip a little bit (should be thick enough to coat and stay), then place into the hot oil to fry. Don’t let them fall to the bottom, you might have to hold them in for a minute, then let them go to float & fry. When they’re a little darker than golden brown, remove from the oil. Repeat with the remaining dogs. Serve warm
recipe adapted from: mom on timeout


Easy Herbed Potato Wedges 
makes 6 servings

4 large baking potatoes, cleaned, sliced in 6ths (half once, then those halves in thirds lengthwise)
1 1/2 T sea salt
3/4 t ground black pepper
1 t dried thyme
1 t dried rosemary
3/4 t garlic powder

1. Preheat panggangan to 400 degrees F.
2. In flat bowl, stir together the all the ingredients. Make sure all potatoes are coated in oil and seasonings. Dump seasoned potatoes onto a cookie sheet covered in parchment paper. Make sure to use a spatula to scrape out all extra oil/seasonings onto the pan as well over the potatoes. Lay each potato flat in one layer with one cut-side down.
3. Bake potatoes for 20 minutes, turn each potato slice, then 30 minutes. Bake until they are slightly crisp on the outside, and tender on the inside. Sprinkle with additional sea salt and serve with your favorite dunking sauce.

recipe loosely adapted from: Ina Garten

thanks you.

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