In a cast-iron pan, sweat onions and peppers until translucent. Turn off the heat while you prepare the batter.
In a large bowl, add flour, a third of the milk, brown sugar, baking powder, salt and pepper. Whisk together, adding the remaining milk, eggs, and cornmeal; fold in peppers and onions. Season with more salt and pepper. You may need to add a bit more milk in order to achieve a pancake-batter consistency.
Time to make some corn dogs! Coat bratwurst in flour, skewer the brat, then dip it in the batter. Carefully drop into hot oil and cook until golden brown. Repeat with the remaining corn dogs.
Remove corn dogs when golden brown, placing on a paper towel to drain. Season with salt and place in a small Mason jar filled with whole grain mustard. Enjoy!
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- The secret to this delicious corn dog is all in the batter.
- You have peppers, onions, and then a whole grain mustard to top it off. Let's make this. I'm gonna start with caramelizing down some peppers and onions, with a half an onion. And I'm doing a nice, small dice on this, because I want it to be able to blend into my batter, fry up together, be nice and uniform. Now, I wanna take my cast iron pan, a little bit of olive oil. Throw my onions right in here. Salt and pepper. Bell peppers. Some red, green, yellow. Throw those right in the mix, too. So, now I wanna crank up my heat a bit. And the reason that these peppers and onions are diced so finely, I want them to be able to cook down, and then when I fold 'em into my batter, I want to be able to stick to my bratwurst during the frying process. And my whole thought process behind this dish is, when you eat a brat anyway, you have peppers and onions on it. Might as well incorporate peppers and onions into the batter of a corn dog and fry a brat. Makes sense to me. I'm gonna kill my heat and then I'm going to make my corn dog batter. So, I have flour. I'm gonna add my milk, some brown sugar, baking powder, pepper, salt. Mix this up a little bit. Add my eggs. And add my cornmeal. That's okay if this batter's a little lumpy. Now, I'm just gonna fold in my peppers and onions. And since I added peppers and onions to this, I wanna re-season everything together so it's all one note. A little more salt and pepper. All right, so now this is looking a little thick. It probably will not adhere to my bratwurst. I need it to be a little thinner, so I'm gonna add a little more milk, kinda eyeball it until it's the right consistency. Almost like a pancake batter. It's time to start making some corn dogs. So, right here I have some more flour. I'm going to coat my bratwurst in the flour, just so the batter sticks to it a little better. I'm gonna take my skewer. Dip it in my batter, let some of the extra stuff drip off. Carry this over to my hot oil and just drop it on in. And just repeat the process until you have enough. You're going for a nice golden brown. And the reason I part cooked these bratwursts is because they would still be raw if you did it just straight up raw brat, batter, and tried to fry it. So, you wanna take 'em to about 70, 65 percent doneness and then finish 'em off in the hot oil. My oil's at about 375, but once you drop in something cold into the oil, it's gonna drop I temperature as well, so just keep an eye on your temperature. So, you can see that golden brown color. Let some of the oil drain off on a paper towel. And once anything comes out of a fryer for me, I like to season it again with a little bit of salt. Now, I'm gonna take my whole grain mustard, put it in the base of my container, and then just lay the corn dog right in there. All right, so there you go. Bratwurst corn dog with all the fixings. Taking fair food to a whole new level. Enjoy.