Some foods are summer traditions. Hot dogs are one such food. While Miki Sudo and Michelle Lesco could happily gobble down platters of hot dogs to win the pink mustard belt of Nathan’s Famous Hot Dog Eating contest, the reality is that most people prefer to enjoy a tasty food choice. What style of hot dog will get cheers from everyone around the table?
Aside from the hot dog sandwich debate, the ketchup condiment conundrum, or other food controversies, deciding on a preferred style of hot dog can leave many people taking a big bite out of it. a tasty conversation. From regional style to international influences, the kids’ menu might be a bit mundane for some foodies.
As a good entry point, the traditional Chicago-style hot dog is often a favorite. The old phrase of “drag it to the garden” seems to sum up the flavor. While ketchup will never touch this hot dog, the onions, tomatoes, sport peppers and neon relish make for a tasty bite.
For people who aren’t afraid to get a little dirty, the Cincinnati Cheese Coney is a great choice. Topped with signature Cincinnati chili and piled shredded cheddar cheese, the big flavor makes up for the extra napkins needed.
A more pungent flavor comes from the Kansas City Hound. Although far from the barbecue flavors of the region, this style of hot dog is akin to a Reuben, with brown mustard, sauerkraut and Swiss cheese.
A style of hot dog that may not be as well known is the West Virginia style hot dog. This choice combines chili sauce, coleslaw, chopped white onions and mustard. A little classic, but an easy choice when all the condiments are at hand.
While regional choices are often a popular idea for a hot dog style, American food can also have an international twist. Gamja hot dogs are a Korean-inspired recipe.
A version of a corn dog, this sweet and spicy recipe will have a lot of people talking. Check out this recipe provided by Mixo.co.
Gamja Hot Dog (corn dog)
- 1.75 cups all-purpose flour
- 2 tablespoons white granulated sugar
- 1 cup lukewarm water
- 2 teaspoons of yeast
Assembly of hot dogs
- 1 block low-moisture mozzarella cheese, quartered
- 1 golden potato, cubed
- 2 hot dogs, halved crosswise
- 1.5 cups panko breadcrumbs
- 2 tablespoons all-purpose flour
- 2 cups canola oil
- White granulated sugar
- yellow mustard
- Pour 1 cup of warm water into a shallow dish.
- Add 2 tablespoons of white granulated sugar. Mix until the sugar is dissolved.
- Add 2 teaspoons of yeast and let sit for about 5 minutes until the yeast blooms.
- Add 1.75 cups of all-purpose flour. Mix until homogeneous.
- Cover with plastic wrap and let the dough rise for 40 minutes, it should double in volume.
- Peel and cut 1 golden potato (into cubes).
- Bring a medium pot of water to a boil and cook the potatoes for 4 minutes.
- Drain the potatoes. Rinse under cold water, then pat the potatoes dry with a tea towel.
- Add 2 tablespoons of all-purpose flour to the potatoes. Mix until all potatoes are coated in flour.
- Spread the potatoes on a baking sheet.
- Spread 1.5 cups of panko breadcrumbs on the baking sheet next to the potatoes.
- Heat 2 cups of canola oil in a shallow skillet over medium-low heat.
- Assemble the skewer starting with 2 hot dogs (halved, crosswise) and 1 block of low-moisture mozzarella cheese (quartered).
- The dough should double in size and be sticky. Coat the assembled skewer in the batter until completely coated.
- First roll the skewer in the diced potatoes, then roll it in the breadcrumbs. Fry 3 minutes on each side.
- Sprinkle with white granulated sugar. Garnish with ketchup and yellow mustard.
Whether it’s one hot dog, multiple hot dogs, or a platter full of hot dogs, there’s more than one style of hot dog that can be enjoyed. What are you going to serve this summer?