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Post by Chuck McCue on Jun 3, 2022 10:33:18 GMT -5
Receipe for Pee Wee's Corn Dogs! Pee Wee's was a boardwalk restaurant in Jacksonville Beach.
Submitted by: Alesia Hudson Gray
This recipe is for 60 corn dogs as that is the amount we made each time on the boardwalk. When I make them I still make 60 at a time and have never had a problem as all get eaten. 2 eggs 2 cans evaporated milk 4 cups water 1 cup sugar 1 tablespoon salt 1 tablespoon baking powder 1 tablespoon baking soda 1 cap imitation vanilla butter & nut flavor (secret ingredient) 1 cup self rising cornmeal 4 to 6 cups self rising flour 60 all beef hot dogs 60 skewers vegetable oil Stick your hot dogs before hand and refrigerate. In a large bowl add together the eggs, evaporated milk, water, sugar, salt, vanilla butternut and self rising cornmeal. Stir in about 3 cups of self rising flour. Stir in baking powder and baking soda. Continue adding self rising flour until you have a smooth consistency. When lifting the spoon from the batter it should be like a smooth paste. A small fryolator works better than a large pot as you can control the heat better. Bring the oil to 340 degrees. Dry the dogs before slapping them into the batter. Slap the dog into the batter and twist to coat. Lift from batter and slowly dip into hot oil. The corn dogs should turn on their on, but you need to keep a close watch. Remove to a paper towel when dark golden brown on both sides. Serve while hot. You can make in advance and refrigerate. When ready, heat oil and reheat for about 2 minutes. To me the secret is the imitation vanilla butter & nut flavor. This is what keeps people coming back to you to make corn dogs.
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