Corn dogs with Audu Creamy and ranch dressing
If you haven’t tried corn dogs yet, now is the time to dive into this recipe. Corn dogs are simply sausages dipped in a batter made from cornmeal, then deepfried until crispy.
In our version, we’ve upgraded the batter by adding aromatic and melty Audu Creamy. To complement the crispy corn dogs, we serve them with a fresh ranch dressing that pairs perfectly.
Oil for deepfrying
125 g cornflour
75 g all purpose flour
1 tsp. baking powder
1 tsp. smoked paprika
2 dl buttermilk
50 g Audu Creamy
8 long bamboo skewers
4 tbsp. corn starch
1 dl cremefraiche
1 bunch parsley, finely chopped
1 bunch dill, finely chopped
1/2 tsp. paprika
1 tbsp. mayonnaise
Salt and pepper
Ready the oil
Fill oil in a large frying pan to a depth of about 2 cm and heat it over medium to high heat. Check if the oil is hot enough by inserting a wooden spoon into the oil. When it bubbles around the wooden spoon, the oil is ready.
Mix the dough together
Meanwhile, mix cornmeal, wheat flour, baking powder, smoked paprika, buttermilk, eggs, and Audu Creamy together in a bowl until you have a smooth and thick batter.
Make your corn dogs
Put the sausages on the bamboo skewers, coat them in cornstarch, dip them in the batter, and fry your corn dogs in the hot oil. Be careful not to let them stick together. Remove them from the oil and let them drain on some kitchen paper towels.
Mix the dressing, and serve
Combine cremefraiche, herbs, paprika, and mayonnaise, and season with salt and pepper. Serve your corn dogs with a dollop of ranch dressing.
Tip: Excess Audu Creamy can be turned into crispy cheese chips by placing it in small heaps on a large frying pan and frying until crispy over medium heat.
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