Icelandic-style Corn Dogs

Ingredients

In this Icelandic adaptation of the corn dog, the traditional American cornmeal batter is enhanced with rye flour, which adds a unique nutty flavor and a slightly denser texture. Additionally, the hot dog used in Skrúður með Korni is sourced locally from Icelandic farms, ensuring a high-quality and sustainable ingredient. We alse have the original recipe for Corn Dog, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) rye flour 1/2 cup (60g) rye flour
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 large egg 1 large egg
• 6 Icelandic-style hot dogs 6 Icelandic-style hot dogs
• Vegetable oil, for frying Vegetable oil, for frying
• Wooden skewers Wooden skewers

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk together the cornmeal, rye flour, all-purpose flour, sugar, baking powder, salt, and black pepper.
2. 2.
   In a separate bowl, whisk together the buttermilk and egg until well combined.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4.
   Preheat vegetable oil in a deep pot or fryer to 180°C (350°F).
5. 5.
   Insert a wooden skewer into each Icelandic-style hot dog, leaving enough space to hold onto the skewer.
6. 6.
   Dip each hot dog into the batter, coating it evenly.
7. 7.
   Carefully place the battered hot dogs into the preheated oil and fry until golden brown, about 4-5 minutes.
8. 8.
   Remove the corn dogs from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Skrúður með Korni immediately while still hot and crispy.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine or medium-grind cornmeal for the best texture in the batter.
• Rye flour — If you can't find rye flour, you can substitute it with whole wheat flour for a similar nutty flavor.
• Icelandic-style hot dogs — Look for hot dogs made with high-quality meat and natural casings for an authentic Icelandic taste.

Tips & Tricks

• For extra flavor, you can add a pinch of Icelandic dried herbs, such as thyme or dill, to the batter.
• Serve Skrúður með Korni with traditional Icelandic condiments like remoulade sauce or sweet mustard for an authentic experience.
• If you prefer a lighter version, you can bake the corn dogs in a preheated oven at 200°C (400°F) for about 15-20 minutes, turning them halfway through.

Serving advice

Serve Skrúður með Korni as a delicious snack or appetizer. They are best enjoyed hot and crispy, straight from the fryer.

Presentation advice

Arrange the Skrúður með Korni on a platter, with the wooden skewers pointing upwards. Garnish with fresh herbs, such as parsley or chives, for an appealing presentation.