Corn Dogs

Corn dogs have recently become a top favorite in the street food scene. This book explains how easy it is to make this modern version of batter-coated sausages at home. A sausage is placed on a wooden stick, dipped in a thick batter, and deep-fried in hot oil. You don't need much more than any (but not too large) sausages, wooden sticks, and heated fat for frying these skewered treats.

The most important part of this new trend food is, of course, the batter coating. And this is highly versatile, as the author demonstrates with around 40 recipes. The "original" corn batter can be replaced at any time with other batters, such as a thick batter made from wheat flour, eggs, baking powder, water, and spices. Alternatively, the batter can be enhanced with Parmesan, pumpkin seeds, sesame, grated vegetables, hazelnuts, or crispy fried onions, to name just a few examples.

The "filling" is also adaptable: Besides various types of sausages available in stores, this book includes a few recipes for homemade sausages as well as vegan options. Additionally, fish or vegetables can also be dipped in batter and fried. The inventive chef Joana Gimbutyte has even come up with sweet variations: apple pieces dipped in sweet pancake batter become the typically Austrian "Kaiser Dog."

Skewered, baked sausages are particularly popular as finger food at parties or with children. With the many interesting and varied recipes in the book, this trendy street food can easily become a lunch or dinner option: The numerous creative suggestions for ingredients that envelop the sausages before they are dipped in batter guarantee delightful taste experiences. And to top it all off, there are many different homemade sauces and dips.