- [Andrew] Today's episode
is sponsored by Google. This week on Basics, we're not
just talking about the basics of corn dogs, we're
talking security basics. But not of corn dogs. Rather, your personal information, which is important to
ensure is kept safe online. That's why Google created
their free password manager, built right into your Google accounts. You can create to remember
and safely store unique strong passwords for all
of your online accounts. This helps protect your
online privacy by making your personal information stay private to you. I'll show you more later, but for now, let's get down to basics. (jazzy music) (smooth music) All right, so we're going to
be making three different kinds of corn dogs today, but they all have one thing in common, batter. and like most batters,
we're going to start by combining the dry
ingredients and wet ingredients separately and then
bringing them together. For our classic corn dog,
we're combining one cup all purpose flour, one cup fine corn meal, two teaspoons baking powder,
one tablespoon sugar, one teaspoon kosher salt, a
quarter teaspoon of cayenne, and a few twists of freshly
ground black pepper. Tiny whisk until homogenous and then grab yourself
another bowl for liquids. One cup of whole milk, two
tablespoons of vegetable oil, one large egg, shell
removed and discarded, and one tablespoon of honey. Tiny whisk these guys until homogenous, and then it's time for the dry and the wet to get to know each other. Dump it on and begin to
administer a thorough paddling. We want a nice loose slightly
lumpy pancake batter-like texture, which as you
can see, I do not have, but that's not a problem. We can just add a half
cup of milk until we reach our desired consistency. There we go, that's
what we're looking for. Maybe more like a waffle
batter than a pancake batter. Then comes my favorite part
of the day, the dog dip. Go ahead and pour your batter
into a tall Collins glass, and if you're a father of
any kind, you should pretend to drink the batter out of the glass to the delight of your children. Pat your hot dogs dry with
some paper towels and retrieve your skewers, upon which we
shall impale our hot dogs. This is a simple enough process. You're basically just shoving
one thing into another thing, leaving a little of the
first things sticking out. And then I'm going to give
these guys a roll in cornstarch. This, of course. not only looks hilarious, It's going to help dry out
the exteriors of the hot dogs and help the better adhere
during the frying process. Once you've gotten all that
icky hot dog cornstarch off your hands, it's time to dip, and now you might understand
why we used a Collins glass. It's the best and most efficient way to cover the dog evenly
and without any dramas. Once dipped, it's headed
straight into a vat of 375-degree Fahrenheit peanut oil. Peanut is my deep frying oil of choice, but if you're allergic, you
can use canola, vegetable, any of the deep frying heavy hitters. Gently lower them into the oil, let 'em go for three to four minutes, and when you inevitably try
and fail to flip them over, you can just sort of hold
them down to make sure that they brown evenly. Then we're going to drain
them on paper towels, which is gonna help soak up excess oil and keep them from getting soggy. Let 'em cool for about five minutes if you at all value the
sanctity of your mouth. Maybe try to hold 'em up like
a bouquet or Wolverine claws. Doesn't really work too well. Stack them into an
attractive pyramidal shape and serve with mustard and ketchup. And there you have it, the corn dog. Processed meat stuffed
into a tube, battered, and deep fried. An American dynasty. The batter has a light fluffy
interior and crispy exterior, a distinct corny flavor,
and a hint of sweetness. And the hot dog is positively
dripping with hot dog flavor. This one will take you right
back to the county fairs of your childhood, but what
about a spin on the formula? How about a corn dog for breakfast? I have here a bunch of
commercially-available breakfast sausages, which
I'm going to fully cook according to manufacturer's specifications and allow to cool completely. And then for the batter, I'm
thinking what's essentially gonna be a pancake better. I got one and three quarter
cups all purpose flour, two tablespoons of sugar,
one tablespoon of cornmeal, and two teaspoons of baking powder, tiny whisked until homogenous. For liquids, I got one and one
quarter cups of buttermilk, one somewhat explosive
egg, a half teaspoon of vanilla extract, and two
tablespoons of maple syrup. Now tiny whisk that until
homogenous and add the dry stuff. And just like your dad
said on Sunday morning, you don't want to over mix
your pancake batter, son. Remember, bud, nobody
likes a tough flapjack. Again, we want a thick pancake
batter-like consistency, sSo adjust as necessary with milk. Then it's pretty much the
same procedure as before. Skewer your meat tubes. Oop, hang on a second. Almost forgot the butter. We want to add two tablespoons
of melted and cooled butter to our pancake batter. There we go. Now just pretend
that I did that before. Into a glass it goes, and these
are pretty small sausages, so this should work just fine. Roll your sausages and
cornmeal, shaking off the excess before dipping, entirely
ensconcing in a layer of pancake batter. Deep fry at 375 degrees Fahrenheit
for three to four minutes until deeply golden brown,
drain on paper towels, allow to cool for at least five minutes before serving proudly
with jam and maple syrup. There you have it, a delicious,
practical, and portable way to maximize your calorie
count every morning. It's sweet, it's savory,
it's breakfast in a bite. And this got me thinking,
how could the corn dog model be applied to other meals and cuisines? And it didn't take long
for me to have an epiphany. Merguez lamb sausage dipped
in a falafel-style better. If your merguez is not
cooked, you're once again gonna need to cook it
'til it registers 155, 165 degrees Fahrenheit internally. While those cool completely, I'm gonna make us a little dippin' sauce. In a small bowl, we're
gonna combine half a cup of Greek yogurt and the
juice of half of one lemon, along with a quarter cup of tahini and about two tablespoons
of Dijon mustard. Season to taste with kosher
salt and freshly ground pepper, tiny whisk to combine, and
there you have it a quick, easy, delicious dipping sauce for our dogs. Now onto the batter. First up, whoops. Since we're just making
this for ourselves, we can adhere to the five-second rule. We're going to roughly chop
one clove of garlic and toss it into the bowl of a food processor, along with two tablespoons of olive oil, about a half cup of packed parsley leaves. Go ahead and process those together until pretty finely chopped. Then we're going to add one
cup of canned chickpeas, rinsed and drained. Then go ahead and pulse that together, scraping down the sides occasionally until it's relatively smooth. We want a nice thick paste
with visible flex of herbs. Then, in a large bowl,
we are combining one cup of buttermilk and one large
egg, tiny whisking until homogeneous, and then adding the paste. Whisk that together until
homogenous, and then last but not least, it's
time for the dry stuff. We are combining one and a
half cups chickpea flour, one teaspoon kosher salt,
a half teaspoon of cumin, a half teaspoon of Aleppo
pepper and two teaspoons of baking powder. (Andrew inhales deeply) Tiny whisking until
homogenous and then adding to the wet stuff, gently paddling
together until it resembles a thick pancake batter,
sticking a skewer into our merguez sausages, rolling
them around in cornstarch, shaking out the excess, dipping in batter, deep frying at 375 degrees
Fahrenheit for three to four minutes until deeply golden brown, draining on paper towels
and allowing to cool for five minutes before lining up proudly next to our lemon tahini
yogurt dipping sauce. (Andrew exhales) And with, that it's time to enjoy. And with that, I can proudly
announce that all the corn dogs made today turned out
really, really, really good. This one's got the pleasant
spicy funk of lamb sausage and a crunchy falafel-like exterior. And if we call this one dinner, I think we've got all three
meals covered by corn dogs. Thank you again to Google for
sponsoring today's episode. Like I mentioned before,
Google has developed great tools to help protect your privacy. The password manager
helps you create unique secure passwords for each site, and it saves it to your Google account, so the next time you log
in, it auto-fills for you. You can then review and manage
all of those safe passwords in one place, and Google will alert you if any of your safe passwords
have been compromised. All of these features from
Google help keep you safe online. For more info, head link
in the video description.
Always a fan of Babish! This recipe actually doesnโt look too difficult. The only thing for me is I never know how to get rid of fry oil. Anyone have any suggestions?