Plantain Corn Dogs
Crispy golden plantain corn dogs made with overripe plantains - a creative way to use leftover bananas with a tropical twist on the classic snack.
Equipment
Ingredients
Batter
plantain (ripe)
2 piece
onion (diced)
1 piece
garlic (minced)
1 clove
egg (beaten)
1 piece
baking powder
1 sachet
milk
100 ml
salt
1 teaspoon
chili pepper
1 piece
wheat flour all purpose
200 g
Frying
hot dog (cut into quarters)
6 piece
sunflower oil
500 ml
Instructions
Blend the batter base
Combine plantains, onion, garlic, egg, baking powder, milk, salt and optional chili pepper in a blender and blend until smooth.
Create the batter
Pour the blended mixture into a bowl and gradually mix in flour until a thick batter forms. Start with 200g and add more if needed.
Heat oil and prepare hot dogs
Heat oil to 175°C and meanwhile cut hot dogs into quarters.
Coat the hot dogs
Skewer hot dog pieces and dip them in the batter until completely coated.
Fry the corn dogs
Fry the coated hot dogs for 3-5 minutes until golden brown and cooked through. Drain on paper towels and serve warm.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness.
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