This recipe is part of my Old Yale Series, a collection of recipes that I’ve created featuring beer from Chilliwack’s award-winning Old Yale Brewery. Details of my partnership with them (disclaimer: this is a sponsored post, but the views expressed are my own), and info on where you can find their beer can be found in the introduction to the first recipe of this series, my Beer-Battered Shrimp Po’ Boys.
Although I usually tend to write a somewhat lengthy blurb leading into my recipes, this time I’m simply going to make a recommendation. If you’re comfortable with a little bit of colorful language, Google the song “Let’s Eat” by Macklemore and Ryan Lewis and give it a play. In my opinion, it’s the perfect song to listen to while letting loose and eating something that you can treat yourself with, but probably shouldn’t consume too often.
With the classic line, “F- it man, I love fried sh-“, it’s hard not to feel as though Macklemore is speaking directly to me, asking that a corn dog be passed his way. They are super tasty by the way, but as with anything deep fried, moderation is key. Then again, after a listen to Macklemore, you may just not care – and that’s okay, too (from time to time).
Mini Belgian Wheat Beer Corn Dogs
- 3/4 cup fine ground whole grain corn flour
- 3/4 cup all-purpose flour
- 1 tbsp. sugar
- 2 tsp. sea salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 egg
- 7 oz. (200 ml.) Old Yale Brewing Vanishing Monk Belgian Witbier (or similar)
- 10 or 12 pack hot dogs
- vegetable oil, for frying
- water, for boiling
- Bring a pot of water to boil and toss in the hot dogs. Cook for about 5-6 minutes, as per package instructions. Remove from heat, strain the water, and quarter the hot dogs once they’ve had a chance to cool.
- In a medium-sized bowl, mix together the corn flour, all-purpose flour, sugar, salt, baking powder, and baking soda. Crack in your egg, then pour in the beer as well. Whisk until well-combined. Let the batter rest while you prep your oil.
- Fill a medium-sized pot with oil about an inch deep and place over medium heat. Bring the oil’s temperature up to between 325° and 350° F.
- Once the oil is at temperature, work in batches coating the hot dogs in batter and frying them. Cook for about 2-3 minutes in total, until golden brown, flipping the corn dogs partway through if necessary (some will flip on their own).
- Remove with a slotted spoon to a plate lined with paper towel and allow to cool slightly. At this time, you can cut off any batter “tails” for the sake of presentation.
- Devour while still hot.
Serves 4-6 as a snack