Corndog's Asian Cousin, the Andagidog

[joe_mulcahy]

I know that many of you probably wanted a recipe for a corndog, but I figured that you could probably find a recipe for that all over the net with ease.  Given the choice, I would much rather have an Andagidog (well actually just the andagi), over a corndog, so I figured, why not post a recipe to the cousin of the corndog which originates from Okinawa.

My mum in law sometimes make andagi (Okinawan Doughnuts) and serves it up much like doughnut holes, which get devoured quicker than real doughnuts.  I am fond of andagi as well, and any batter you have leftover from making your andagidogs can be used for okinawan doughnuts.

First, make sure you have everything you need.

1)Polska Kielbasa (The kind from Costco works great), or some other flavourful smoked sausages that are about the size you want for corndogs (NOT those cheapo bleeeech hotdogs that you wonder why people bother eating at all).  To make it actually good for you, try some tofu pups, hey don't call me a health nut, I actually like the taste of tofu pups.

2)Either skewers, popsicle sticks or my favourite, disposable chopsticks (we buy those in bulk for our parties)

3)Wok, Fryer, or whatver thing you like to use to fry things in

4)Cooking oil (not olive oil, but something suitable for making deep fried items in, like Vegetable Oil or Peanut Oil)

5) Eggs

6) Flour

7)sugar

8)salt

9)milk

10)Baking Powder

11) Vanilla beans (or Vanilla Extract)


You got all those things?  GREAT!  Now you're ready to roll!

Sift together into a mixing bowl:

2 cups of flour
1/8 teaspoon of salt
1 1/2 Tablespoons of baking powder
4 tablespoons of sugar

In another bowl, stir together your wet ingredients, which include:

1/3 cup milk
1/2 teaspoon of vanilla extract (or pare and scrape that vanilla bean)
2 eggs


Now stir your wet ingredients into your dry ingredients. Stir until it looks like a thick glue.  If it looks too thick, add more milk as needed, but keep in mind that it ought to look like a thick glue.  Try not to stir this mixture any more than you have to, as doing it too much will overdevelop the gluten (well, unless the objective is to use the Okinawan Doughnuts as projectiles for your slingshot?)

Set that aside for a bit.

Now get your  cooking oil ready.  I usually use a wok and I fill it  about halfway up with vegetable oil.  You can do that also with cooking pots or even your favourite pasta pot.  Just make sure you've filled it deep enough for frying.  Heat it until it is near smoking, but not smoking, maybe setting your stove to around medium to medium-high heat would about right.

Whilst you're waiting for your oil to get to the right temperature, skewer those sausages.  The Polska Kielbasa from Costco tends to be longer than most corndogs would be, so slice them in half before skewering.  Even if you'd rather have bigger corndogs, it's a good idea to cut them short anyway, so that they'll fit better in your cooking vessel of choice.

Roll the skewered sausages in flour.

Now this will make dunking your Andagidogs easier.  Pour the batter into an empty narrow jar, or even into a tall drinking glass.  Dunk the skewered sausages into the batter in the narrow container, as this will coat them efficiently.  Let the excess batter drip off,  then put it into the hot oil. Don't worry if the coating looks thin, that is okay, as the batter will puff as it cooks.

Cook each Andagidog until it's delightfully golden brown, it should cook rather quickly.   Be sure to only cook a few at a time (no more than 2 or 3), to ensure that each has a nice crispy coating.

If you have any leftover batter, drop it into the hot oil and fry them up as drop doughnuts.

Serve it up!


 

[Curlysimmer]

Another cool recipe, copied and saved in the 'joe' file.