Recipe

The Cubano Corn Dog is basically a deep-fried Cuban sandwich on a stick

Published On 08/11/2014 Published On 08/11/2014
Cubano Corn Dogs -- Thrillist Recipes
Drew Swantak
Drew Swantak

Cubano Corn Dogs Recipe 

Yield:  8

Ingredients:

  • 1 cup (6 ounces) leftover pulled pork
  • ¾ cup (5 ounces) deli ham, cut into ¼-inch cubes
  • 2 slices Swiss cheese, cut into ¼-inch squares
  • ¼ cup mayonnaise
  • 2 tablespoons dill relish
  • 1 tablespoon Dijon mustard
  • ¼ cup warm (not hot) water
  • ¾ teaspoon unflavored gelatin
  • ½ cup + 3 tablespoons all-purpose flour, divided
  • 1 ½ cups cornmeal
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ? teaspoon cayenne
  • 2 large eggs
  • 1 ¼ cups well-shaken buttermilk
  • 2 quarts peanut oil
  • Yellow mustard for serving
  • Pickle spears for serving
  • 8 (2-ounce) popsicle molds
  • 8 wooden sticks
  • Deep-fat fryer OR 3-quart pot attached with an oil thermometer

Directions:

  • Mix shredded pork and next five ingredients (through Dijon mustard) in a medium bowl. Dissolve gelatin in warm water, and add to pork mixture; stir until combined.
  • Fill popsicle molds with pork mixture, and insert a wooden stick into each one (if you don’t have molds, skip down to the bottom for alternative instructions). Cover and chill in refrigerator overnight or at least 8 hours.
  • Whisk together cornmeal, ½ cup of the flour, vegetable oil, baking powder, sugar, salt, baking soda, and cayenne in a medium bowl. Add eggs and buttermilk; mix until smooth. Let stand for 10 minutes.
  • Meanwhile, heat peanut oil to 350°F in a deep-fat fryer or a deep 3-quart pot over medium-high heat.
  • Put remaining 3 tablespoons flour in a shallow dish. Unmold pork skewers, with a little help from a knife, and dredge each one in flour to coat, shaking off excess.
  • Stir batter to recombine and fill a tall drinking glass almost to the top with batter. Working with one at a time, submerge pork in glass and twirl to coat with batter. Allow excess batter to drip off. Slowly dip it into the oil and fry, flipping occasionally, until golden-brown, 10-12 minutes. You can fry 2-3 skewers at a time. Transfer to a wire rack to drain. Between batches, return oil to 350°F and refill the glass with batter.
  • Serve with mustard and pickle spears.
Drew Swantak

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