companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
Available at http://www.247lowcarbdiner.com

Friday, December 30, 2011

Among Friends Thursday- Maria's "Corndogs"

I have ambitions to try out some of the recipes from our Among Friends Cookbook every Thursday. Today we were already testing some low carb fryer recipes, so we tried out Maria's "Corn" dog recipe. Granted, Maria's are much healthier because she uses grass fed, organic hot dogs and fries in coconut oil. I read on my coconut oil jar not to use it in a deep fryer, so we tried these in a little regular oil. Definitely not something to do often. They did puff up really well and fried up beautifully. They do taste a little coconutty, but it is nothing a squirt of mustard won't cover.

A couple of her followers had a little trouble getting the batter to stick on the hot dog, so I decided to make a shorter dog. Since I was using 1/3 sections of dogs and/ or some little sausages, I had less trouble there. I scooped up the batter in my spoon, placed the dog on it, then topped it with a little more of the coconut mixture. Once it hit the oil, it all stayed together really well.

I seldom drag out the fryer, but we were testing a new fryer/steamer that Pearson got for Christmas. It works great and is multi-purpose! I will tell more in the Diner News for January. Everything worked great, and we had a fun time making and eating these. In the new year, I promise it will be the healthier version.

Having been really busy working on the Diner News, I see that I did not make my midnight deadline for Thursday, C'est la vie. At least we consumed them on Thursday!

10 comments:

dennis said...

The key to getting batter to stick is to remember that wet sticks to dry, and dry sticks to wet. Meat is wet, so just dipping it in batter generally doesn't work. That's why you traditionally use something like cornstarch first, and then dip into the batter. The dry cornstarch sticks to the wet meat (the hotdog) and then the wet batter sticks to the dry cornstarch. Unfortunately, cornstarch isn't very carb friendly, though I tend to use it anyway as there's really so very little that gets used. However, if you think it's really an issue, you can try something else that's more carb friendly.

Rettakat said...

What a coinkydink! I just saw natural hot dogs in my freezer today and was thinking about how to use them. Thanks for the idea, I'll look up the recipe. :-)

Kathy Hall said...

I got the cookbook for Christmas! I made the "Bread Pudding" yesterday and it was very good. Using eggplant and a little rhubarb for the bread was ingenious!

Lisa, motyok said...

Dennis,do you think adding some coconut flour to the dog would do the same? Maria says to add some gelatin to the batter, which I did. I really didn't have too many problems.~LISA

Lisa, motyok said...

Kathy--Maria is a substitute genius. If you like any other recipes take a photo and send them to me and I can publish them with you as a guest blogger. ~Lisa

Maria Emmerich said...

Thanks SOOO much for the shout out! You are so sweet!

Dennis said...

Coconut flour might work, if it's not too moist in and of itself. Since you're not looking for leavening, you might just try a plain, unflavored soy, or whey protein powder.

Anonymous said...

why do you even post pic and comment if you're not going to post recipe? Can't afford book, not visiting this blog ever again.

Lisa, motyok said...

Hey anonymous--just wondering, if you have a job, do you expect a paycheck or do you give all your time away? That is what you are asking me to do.

Rettakat said...

My goodness, Anonymous. Lisa has been generously giving away recipes on this blog for FOUR YEARS!!

If you visit her archives, I'm sure you will find many to your liking, all for free. I've tried many many of them, and they are delish.