I received a bottle of Mazola Corn Oil in the mail not too long ago, encouraging me to use it in place of my normal cooking oil. Since I normally use vegetable and canola oil, I was excited for the opportunity to try something new. Since corn oil is so versatile and low in saturated fat and cholesterol, I figured the best way to use it would be deep frying. Ha! Please tell me you laughed at that joke because it made me giggle a little. The Mazola Team recommended a few healthy and delicious recipes, such as Sweet Potato Quinoa Croquettes with Black Bean Salsa and Honey Lemon Glazed Salmon with Spinach Saute. So you can definitely make those…or you can make these corn dogs with a Guinness beer batter, just in time for St. Patrick’s Day!

Guinness Corn Dogs

3/4 cup yellow cornmeal
1 cup all-purpose flour
2 Tbsp sugar
3 tsp baking powder
1/2 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
1 egg, beaten
1/4 cup soy milk
1 cup Guinness Draught
1 qt. Mazola Corn Oil
1 package (5-6) chorizo sausages, you can also use hot dogs
10 skewers, lollipop sticks or chopsticks

Guinness Ketchup

1/4 cup ketchup
3 Tbsp Guinness Draught

I preheated the corn oil in a deep cast iron skillet to 350 degrees F. I used a candy thermometer to make sure the oil got to the right temperature. While the oil was heating up on the stove, I got the sausages ready. I sliced each sausage in half and skewered each one with a thick lollipop stick. I dabbed the sausages with a paper towel to get rid of any excess liquid so the batter would stick.

I whisked together the cornmeal, flour, sugar, baking powder, cayenne pepper, salt and pepper. I added the egg, soy milk and beer and whisked until combined.

I poured half of the batter into a tall glass. When the oil reached 350 degrees F, I got the sausages ready for frying. Holding the sticks, I dipped the sausages into the batter one at a time until coated. I filled the glass with more batter as needed.

I slowly placed 2-3 battered sausages in the hot oil and cooked on each side for 2 minutes, until lightly brown.

I removed the corn dogs with tongs and placed them on a stack of paper towels to drain. I had some extra batter when I was done with the corn dogs so I dolloped the batter into the hot oil and made some fried corn beignets. Delicious!

I stirred together the ketchup and remaining Guinness Draught to make the perfect dipping sauce for the Guinness Corn Dogs.

Guinness Corn Dogs
 
Author:

Ingredients
Guinness Corn Dogs
  • ¾ cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp sugar
  • 3 tsp baking powder
  • ½ tsp cayenne pepper
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 egg, beaten
  • ¼ cup soy milk
  • 1 cup Guinness Draught
  • 1 qt. Mazola Corn Oil
  • 1 package (5-6) chorizo sausages, you can also use hot dogs
  • 10 skewers, lollipop sticks or chopsticks
Guinness Ketchup
  • ¼ cup ketchup
  • 3 Tbsp Guinness Draught

Instructions
  1. Preheat the corn oil in a deep cast iron skillet to 350 degrees F. Use a candy thermometer to make sure the oil gets to the right temperature.
  2. While the oil is heating up on the stove, get the sausages ready. Slice each sausage in half and skewer each one with a thick lollipop stick. Dab the sausages with a paper towel to get rid of any excess liquid so the batter will stick.
  3. Whisk together the cornmeal, flour, sugar, baking powder, cayenne pepper, salt and pepper.
  4. Add the egg, soy milk and beer and whisk until combined.
  5. Pour half of the batter into a tall glass. When the oil reaches 350 degrees F, I get the sausages ready for frying. Holding the sticks, dip the sausages into the batter one at a time until coated. Refill the tall glass with batter as needed.
  6. Slowly placed 2-3 battered sausages in the hot oil and cook on each side for 2 minutes, until lightly brown.
  7. Remove the corn dogs with tongs and place them on a stack of paper towels to drain.
  8. Stir together the ketchup and remaining Guinness Draught to make the perfect dipping sauce for the Guinness Corn Dogs.