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Zucchini Corn Dogs

Ingredients

Corn Dog Batter

1 cup flour

1 cup yellow cornmeal

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons sugar

1½ teaspoon fresh thyme

½ teaspoon garlic powder

1 large egg

1½ cups light beer

Zucchini Corn Dogs

4 tablespoons fresh lime juice (about 2 limes)

1 teaspoon red pepper flakes

1 teaspoon salt

2 quarts peanut oil, for frying

4 small zucchini, stem ends trimmed

2 tablespoons cornstarch

1 recipe corn dog batter (follows)

Corn Crema

1 tablespoon butter

2 cups fresh corn kernels (cut from cob)

2 cups sour cream

Directions

  1. Make the corn dog batter: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, thyme, garlic powder, and salt until well combined. Add the egg and the beer to the dry ingredients, and whisk until smooth and combined; the batter should be thicker than pancake batter, more like a thin cake batter.
  2. Prepare zucchini dogs: In a large Dutch oven or heavy-bottomed pot, heat the peanut oil over medium-high heat until it reaches 375 degrees on an instant-read or deep-fry thermometer. Line a plate with paper towels and set it nearby.
  3. Insert a skewer halfway into each zucchini through the stem end, so the bottom of the zucchini is sticking upward. Lightly dampen the outside of each zucchini with water, shake off any excess, then dust the zucchini with the cornstarch.
  4. Pour the corn dog batter into a tall glass or pitcher. Dip a skewered zucchini into the batter to fully coat, allowing the excess to drip off. Once nicely coated in batter, immediately place the zucchini in the hot oil and fry until golden brown, 3 to 4 minutes. Use metal tongs to flip the zucchini dog over to brown the other side. When the zucchini dog is golden, use the tongs to grab the end of the skewer and transfer it to the paper towel–lined plate. Repeat with the remaining zucchini. Serve immediately with the Corn Crema.
  5. For the corn crema: In a medium skillet, melt the butter over medium-high heat. Add the corn kernels and cook, without stirring, for 3 minutes to allow the corn to char.
  6. Transfer the charred kernels to a blender and add the sour cream, lime juice, red pepper flakes, and salt. Blend until smooth. Serve at room temperature or store in an airtight container in the refrigerator for up to 4 days.
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