Body By Beignets

Episode 3 - Frontierland

Episode Summary

On this week's episode, we're taking you on the wildest ride through Frontierland! Take a step into the Wild West with us as we explore the mercantile, dance hall, mountain range, and all of the tasty food and drink found in between. We will be recreating the classic hand-dipped Disney corn dogs along with a gf/plant-based version and a Boozy Vegan Root Beer Float. Saddle up and get ready for all of this and more, with the Body By Beignets Podcast, where Disney does a body good!

Episode Notes

Disney-Style Hand-Dipped Corn Dogs

**Recipe courtesy of stayathomechef.com

Tips:

• Use great hot dogs (high quality ingredients)
• Allow dogs to get to room temperature and dry the dogs before dipping with a paper towel
• Coat them in flour (all-purpose for regular, white rice flour for GF) to prevent the batter from slipping off
• Use a tall glass to dip
• Work Quickly

 Ingredients:

• 1 quart vegetable oil for frying
• 1 cup corn meal
• 1 cup all-purpose flour
• 2 TB sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 1/4 cups buttermilk
• 2 TB butter (melted)
• 8 hot dogs
• Popsicle or craft sticks

1. In a large pot, heat vegetable oil to 350 degrees Fahrenheit.
2. In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.
3. Insert the popsicle/craft sticks into each hot dog, leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel and dust with flour.
4. Transfer batter to a tall drinking glass for easy dipping. Dip each hotdog into the batter, covered bring the hotdog completely. After dipping, put immediately into the hot oil to fry.
5. Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.
6. Serve with ketchup & mustard.

GF/Plant-Based Corn Dog

**Recipe from glutenfreebaking.com with modifications by Sheena Barton to make it plant-based

Ingredients:

• 1 1/4 cups GF cornflour (finely ground cornmeal)
• 3/4 cup white rice flour, plus additional for coating hot dogs
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthan gum
• 1 cup unsweetened plant milk
• 2 flax "eggs" - 2 TB ground flax seed + 1/3 cup water (mix and let sit for 2-3 minutes to get correct texture)
• 3 TB maple syrup
• 2 TB vegetable oil
• 8 GF/plant-based hot dogs
• 8 popsicle/craft sticks
• Vegetable oil for frying

1. In a small bowl, whisk together GF cornflour, white rice flour, baking powder, salt, and xanthan gum. Add plant milk, flax eggs, syrup, and 2TB vegetable oil.Mix together until smooth. Allow batter to stand for 10 minutes.
2. Fill a large, heavy pot or deep fryer with enough oil to submerge hot dogs. Heat oil until a deep fry thermometer reaches 365 degrees.
3. Dry hot dogs with a paper towel, including the ends, and slide sticks into the hot dogs. You want to slide sticks about halfway into the hot dog. Roll hot dogs one at a time in white rice flour. Place hot dogs on a dry plate and set aside.
4. Line a plate or baking pan with a few paper towels. Place near the fryer.
5. Select a glass that is tall enough to dip the entire hot dog into. Pour batter into drinking glass. Dip hot dogs one at a time into glass. Lift hot dog from batter and swirl lightly. Quickly transfer coated hot dog gently into the hot oil. Fry 1-2 corndogs at a time. After about 1 minute of frying, gently "roll" the corn dog in the oil using a pair of metal tongs. Remove corndogs from oil after 2-3 minutes and drain on a paper towel lined plate. Wrap the stick in a paper towel before serving.

Boozy Vegan Root Beer Float

• Root beer of choice
• Vegan vanilla ice cream
• 1 oz. Whipped Cream vodka
• Plant-based whipped cream

1. Add a scoop of vegan vanilla ice cream to a pint glass.
2. Add 1 oz. whipped cream vodka and top with root beer.
3. Finish with plant-based whipped cream.