Molly Yeh's Chicago Corn Dog Bites | Girl Meets Farm

In honor of Chicago, Molly's hometown, she's making a decadent menu that includes these Chicago Corn Dogs Bites! Watch #GirlMeetsFarm, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3qS8mLr Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chicago Corn Dogs Bites RECIPE COURTESY OF MOLLY YEH Level: Intermediate Total: 50 min Active: 30 min Yield: 6 to 8 servings Ingredients 2 quarts vegetable or canola oil 1 1/4 cups all-purpose flour 3/4 cup yellow cornmeal 1/4 cup sugar 2 teaspoons poppy seeds 1 teaspoon baking powder 1 teaspoon kosher salt Freshly ground black pepper 1 large egg 1 1/4 cups buttermilk Hot sauce, optional One 13-ounce package all-beef mini cocktail franks, patted dry Cherry tomatoes, sliced in half for garnish Pearl onions, for garnish Sport peppers, for garnish Cornichons, cut in half lengthwise, for garnish Celery salt, for sprinkling Neon relish, for serving Mustard, for serving Directions Special equipment: a deep-fry thermometer; 5-inch skewers Fill a deep pot with the oil and heat to 360 degrees F. Set a wire rack over a sheet tray. Meanwhile, combine the flour, cornmeal, sugar, poppy seeds, baking powder, salt and pepper in a large bowl. Whisk in the egg, buttermilk and hot sauce, if using. Place a 5-inch skewer halfway through the center of each cocktail frank. Dip the franks in the batter to coat, then place into the oil to fry until golden brown, 3 to 5 minutes. Remove with a slotted spoon or tongs to the wire rack. Repeat with the remaining franks and batter, being sure to return the oil to temperature between each batch. Stand a frank up, and onto the skewer thread a tomato, pearl onion, sport pepper and cornichon. Sprinkle with the celery salt. Serve with the relish and mustard. Repeat with the remaining skewers. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #CornDog #FoodNetwork Molly Yeh's Chicago Corn Dog Bites | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=uoZZ8wyI-xA&feature=youtu.be