Chef's Garden Veggie Corn Dog
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Cook Time
60 minutes
Author: A Cook Named Matt | Matt Broussard
Ingredients
- 1 baby zucchini squash
- salt
-
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
For the zucchini
For the batter
Directions
Prepare the zucchini
- Cut all squash vertically into two halves.
- Toss long zucchini in a bowl with salt evenly.
- Let sit for 8-10 minutes to expel moisture.
- Drain water and pat squash dry with towels.
- They are now ready for dredging.
Dredging
- Sweat the shallots in a pan with the clarified butter (or any other fat source)
Add Spiceology X Sasquatch Mother Plucker blend.
- Mix all ingredients including the shallots and fat in a bowl with a whisk until smooth.
- Pour into a long container like a cup, so you’re able to dip your squash in.
- When battering squash or hot dog, dip in batter then give a couple of shakes. Dip into batter again and shake.
- Once sufficiently battered, dry in a pot of canola oil set to 325°F.
Season with salt once golden brown and sprinkle some more Mother Plucker on top.
