Spam Corn Dogs
Earlier in the week I shared a recipe for Spam Hash and Grits, because I always keep a can in my pantry just in case. Of course, now I’m left with all this Spam and I’m running out of ideas on how to cook it up. The classic pan fried with eggs is good yes, but you can only take so much before things get a little boring. Spam fried rice is also yesterday’s news. So I thought it would be a great idea to share some new and exciting Spam recipes. I don’t know about any of you, but I’ve now entered the phase of the year where all I really want is some good ol’ trusty comfort food. Some fun grub that just hits the spot, without taking too much time to make. That’s where these Spam Corn Dogs come in. They’re fun, exciting and they’re out of this world. And they’re just what we need during all this craziness. Trust me.
Serve these Spam Corn Dogs with ketchup and spicy mustard on the side for dipping, or whatever your favorite dipping sauce of choice is. The world is your oyster. A spicy sriracha mayo (sriracha mixed with store-bought mayo) would go so well with the Spam as well.
Spam Corn Dogs
Equipment
- Mixing bowl
- Skewers or popsicle sticks
- Large pot
- Deep-fry thermometer
Ingredients
- 1 1/4 cups all-purpose flour divided
- ¾ cup yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon Kosher salt
- ¾ cup plus 2 tablespoons buttermilk
- 2 large eggs
- 2 cans low-sodium Spam
- Vegetable oil for frying
- Ketchup for serving
- Mustard for serving
Instructions
- In a large bowl whisk together 3/4 cup of the flour, cornmeal, sugar, baking powder, and salt. Pour in the buttermilk and lightly beaten eggs. Mix until evenly combined and smooth. Pour into a tall drinking glass and set aside.
- Cut the Spam into twelve even logs. Skewer the logs with a thin popsicle stick. Dredge the skewered Spam pieces in flour and dust to shake excess. Then, working with one at a time, dip into the glass filled with the corn batter. Lift and dunk again to fully coat.
- Fill a large pot halfway up vegetable oil and heat to 360°F, monitoring it with a deep-fry or candy thermometer.
- Once hot, carefully lay the coated corn dogs into the hot oil. Cook about three at a time so you don’t overcrowd the pot. Fry until golden brown all around, about 4 to 6 minutes, turning halfway. Drain excess oil with a slotted spoon or a pair of thongs. Place on a plate lined with paper towels to catch grease. Transfer to a wire rack placed over a baking sheet. Continue frying until all the corn dogs are cooked. Place the baking sheet in the oven to rewarm and get them crispy before eating. Serve with mustard and ketchup on the side for dunking. Enjoy!
