Mortadella Corn Dogs


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
BBQ Aioli
Egg yolks 2
French’s Dijon Mustard 15 mL
dashes Worcestershire sauce 3
White wine vinegar 15 mL
Canola, grapeseed, or sunflower oil 150 mL
Lemon juice 10 mL
BBQ sauce 45 mL
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Corn Dog Batter
AP Flour 200 g
Cornmeal 200 g
Cornstarch 50 g
Baking powder 1 tsp
Baking soda 1 tsp
Egg whites 2
Black Sesame Seeds 1 tbsp
Club House Sea Salt, French Mediterranean 1 tbsp
Soda water 250 mL
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
Corn Dogs
Mortadella, sliced lengthwise into 4 pieces 80 g
Skewers 4 each

Instructions

This recipe was created for Club House for Chefs by: Alessandro Vianello, Executive Chef of Gooseneck Hospitality in Vancouver.

For the BBQ Aioli: Whisk the yolks, French’s Dijon Mustard, Worcestershire sauce, and vinegar together. Slowly drizzle the oil into the mixture whisking constantly. Add the lemon juice and adjust the consistency with some more oil if it’s too thin. Add the BBQ sauce. Adjust the seasoning with Club House Mediterranean Sea Salt, Fine Grind and Club House Black Pepper, Ground.

For the Corn Dog Batter: Combine all the dry ingredients well. Add the soda water until the consistency of the batter in similar to pancake batter.

For the Corn Dogs: Skewer the mortadella pieces. Set your deep fryer to 350 degrees. Dip the mortadella in the batter and fry for about 4 to 5 minutes until golden brown.

For Serving: Plate corn dogs on plate and serve with a side of BBQ aioli.



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