Mother Plucker Garden Veggie Corn Dog

A Cook Named Matt | Matt Broussard
Cook Time

60 minutes

Cuisine

Modern American

Category

Main Course

Mother Plucker Garden Veggie Corn Dog

Ingredients

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    • 1 baby zucchini squash
    • salt

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    • ¼ cup minced shallot

    • ½ cup clarified butter (or another fat source)

    • 2 tablespoons Sasquatch BBQ's Mother Plucker Rub
    • 1 cup fine-ground cornmeal
    • 1 cup flour

    • ¼ cup white sugar

    • 1 teaspoon baking powder

    • 2½ cups buttermilk

    • Pinch salt

    Directions

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      1. Cut all squash vertically into two halves.
      2. Toss long zucchini in a bowl with salt evenly.
      3. Let sit for 8-10 minutes to expel moisture.
      4. Drain water and pat squash dry with towels.
      5. They are now ready for dredging.

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      1. Sweat the shallots in a pan with the clarified butter (or any other fat source)

      2. Add Spiceology X Sasquatch Mother Plucker blend.

      3. Mix all ingredients including the shallots and fat in a bowl with a whisk until smooth.
      4. Pour into a long container like a cup, so you’re able to dip your squash in.
      5. When battering squash or hot dog, dip in batter then give a couple of shakes. Dip into batter again and shake.
      6. Once sufficiently battered, dry in a pot of canola oil set to 325°F.

      7. Season with salt once golden brown and sprinkle some more Mother Plucker on top.
      Recipe Products
      Blend

      Sasquatch BBQ | Mother Plucker | Poultry Rub

      Key Ingredients

      Paprika, Lemon, Onion, Garlic