By Warren Okuma
Hadog is a Korean corndog or a batter coated hotdog covered in chopped up french fries.
1 quart of peanut oil
1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon white pepper
1 tablespoon of onion powder
1 teaspoon garlic powder
1 Can of cream-style corn
2 teaspoons garlic salt
1/2 teaspoon salt
1 1/2 cups buttermilk
3 tablespoon flour, for dredging
Frozen french fries chopped up
Not ingredients, but necessary:
chopsticks, not separated for the stick.
Pour oil into a frying pan or large heavy pot and heat to 375 degrees F or on medium high.
Stab hotdogs with unseparated chopsticks. Make sure the stick and hotdog fits in pan.
Mix cornmeal, flour, and all the dry ingredients together (save some flour for dredging). Then add buttermilk and all the wet ingredients together and stir. Set batter aside and rest for 10 minutes.
Roll each hot dog in the flour you saved. Flour will help the batter stick to the hotdog.
Fill large drinking glass with batter. Dip hotdog in batter. Cover with french fry peices.
Fry until golden brown. Place on paper towels. Wait until cool, then enjoy!
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