8 de abril de 2016



16 slices bacon
2 cups brown sugar
8 hot dogs
1/3 cup maple syrup (plus more to serve)
8 10- inch wooden skewers or popsicle sticks
Corn Batter
1 1/4 cups flour (plus, extra for dusting)
3/4 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 egg
1 cup milk
1 teaspoon salt

Step-by-Step Directions
Preheat a large nonstick pan over medium-high heat.
Lay the bacon strips side-by-side on a baking sheet. Sprinkle sugar on the bacon. Place the bacon, sugar side down into the pan. Cook, until the bacon is crisp on one side. Remove bacon to a sheet tray and set aside to cool, raw side of the bacon facing up. Sprinkle this side of the bacon with brown sugar.

Preheat a grill or grill pan to medium-high heat.
Wrap 2 pieces of bacon around each hot dog, with the uncooked side of the bacon facing out. Secure the ends of the bacon with toothpicks on each end. Repeat for each hot dog.

In a small bowl, mix the maple syrup with 2 tablespoons of brown sugar.

Place the hot dogs on the preheated grill. Turn hot dogs gradually, basting them with the brown sugar-maple syrup mixture as they cook. When bacon is crisp and the hot dogs are warmed through, remove the hot dogs a wire rack. Thread skewers through the top of hot dogs and remove toothpicks.

Fill a heavy bottomed pot or deep fryer with oil. Preheat to 375 degrees F.

Meanwhile, make the batter. In a large bowl, combine the dry ingredients. Then add the egg and milk. Whisk batter well to combine. (Add more milk if batter is too thick.) Pour some batter into a tall glass. Dust the cooled hot dogs with flour, then dip the hot dogs into the batter. Drop immediately into the heated oil. Turn until cooked golden-brown all the way around. This should be quick. 2-3 minutes. Drain on wire rack.

Serve corn dogs with maple syrup on the side.

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