Ok, so full disclosure, we pretty much hate every aspect of a carnival aside from the food. I mean between the nature and the general public, it is terrifying. We are the people that inspired Eva Gabor’s character in Green Acres, after all.
We are more urban people, which coincidentally is where we first met our dear friend Snoop Dogg (slash Lion). Snoop shared a dealer, Nancy Botwin, with us back in the early 2000s when we were staunch supporters of MILF Weed.
As we were all crazy stoned, friendship quickly blossomed between us and were initiated into his gang after scoring him a role in Starsky & Hutch with our frenemy Stiller. We then went back in time to help him co-write his hit song Gin and Juice.
As most of our catch-ups involve having the munchies (and the fact that being stoned helps going to a carnival), we opted for a pre-Ekka meal of Snoop Daggywood Doggs.
Obviously we then stayed in and got crazy stoned and spun each other in circles. Such a better choice.
Crispy, crunchy and nothing close to something you’d consider healthy, these are best dipped generously in tomato sauce. If you’re wild, mustard is a bit of fun too.
Fun fact, the Snoop Daggywood Doggs are so delicious that they were the catalyst for the notorious gang fight / murder in ‘93. Thankfully our lawyer Johnnie Cochran was free to help Snoop out!
Snoop Daggywood Dogg
Serves: 3 very stoned friends.
⅓ cup polenta
1 cup plain flour, plus extra for dusting
1 tsp bicarb soda
1 tsp baking powder
¼ tsp cayenne pepper
pinch of salt
2 tbsp caster sugar
1 egg, lightly beaten
1 ⅓ cups buttermilk
vegetable oil, to fry
tommy sauce and mustard, to serve
Place polenta, flour, bicarb of soda, baking powder, cayenne pepper, sugar and ½ tsp salt in a bowl and stir to combine. Stir in egg, then, gradually stir in enough buttermilk to make a smooth, thick batter.
Fill a large saucepan one-third full with oil and heat over medium heat until a chunk of bread turns golden in about 10 seconds. Place extra flour in a shallow bowl and, working with one hot dog at a time, dust in flour, shaking off the excess, then, coat liberally in batter. Holding one end of the dog with tongs, gently drop into oil and fry for 3-5 minutes or until crisp and golden. You may need to turn them halfway through. Drain on paper towel.
Thread corn dogs onto skewers and serve immediately with tommy sauce and mustard.
For classic look, dip the tip in the tommy sauce.
The tip of the meat, obviously.
Meat as in the Snoop Daggywood Dogg, obviously.