 | |
| Place of origin | United States |
|---|---|
| Created by | Disputed (in current form, circa late 1930s – early 1940s) |
| Main ingredients | Wiener, cornmeal batter |
| Variations | 100+ |
| 263 kcal (1101 kJ) | |
A corn dog (also spelled corndog and also known by several other names) is a sausage (usually a wiener) on a stick that has been coated in a thick layer of cornmeal batter and deep fried. It originated in the United States and is commonly found in American cuisine.
While the name "corn dog" is used in the United States and Canada, there are regional variations of the food's name.[ citation needed ] In Québec, Canada, there is a popular local brand produced by Conagra called "Pogo". [1] [2]
In Australia, where they have become a popular food at agricultural shows and carnivals, they are known as either "Pluto pups", "Dagwood dogs", "dippy dogs" or (historically) "pronto pups". [3] The name "Pluto pup" likely derives from the Disney character Pluto, who is a dog. [3] "Dagwood dog" is derived from the name of a character from the American comic strip Blondie , which was created in 1930. In the comic strip, Dagwood, Blondie's husband, has a dog named Daisy. [3] Historically, the name "pronto pup" was originally used as a brand name in the United States in 1941, although this name had become obsolete as early as 1949 and was replaced by name "Pluto pup". [3] Some have suggested that Pluto pups are made in factories, while Dagwood dogs are prepared on site. [3]
In France, the term beignet de saucisse is used, which literally translates to "sausage donut". [4]
In Japanese, the most common name for them is "American dog" (アメリカンドッグ, amerikan doggu). [5]
In Korean, they are referred to as hasdogeu (핫도그), which literally translates to "hot dog". This has caused some confusion, however, especially for English speakers.[ citation needed ]
In Mexico, the name banderilla is used, which literally translates to "small flag".[ citation needed ]
In New Zealand, the name "hot dog" or "mini hot dog" is often used. [6]
In South Africa, they are often referred to as yankees in Afrikaans.[ citation needed ]
Newly arrived German immigrants in Texas, who were sausage-makers finding resistance to the sausages they used to make, have been credited with introducing the corn dog to the United States, though the serving stick came later. [7] A US patent filed in 1927, granted in 1929, for a Combined Dipping, Cooking, and Article Holding Apparatus, describes corn dogs, among other fried food impaled on a stick; it reads in part: [8] [9]
I have discovered that articles of food such, for instance, as wieners, boiled ham, hard boiled eggs, cheese, sliced peaches, pineapples, bananas and like fruit, and cherries, dates, figs, strawberries, etc., when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of about 390 °F [200 °C], the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment.
A "Krusty Korn Dog" baker machine appeared in the 1926 Albert Pick-Barth wholesale catalog of hotel and restaurant supplies. [10] The 'korn dogs' were baked in a corn batter and resembled ears of corn when cooked. [11]
A number of current corn dog vendors claim responsibility for the invention and/or popularization of the corn dog. Carl and Neil Fletcher lay such a claim, having introduced their "Corny Dogs" at the State Fair of Texas sometime between 1938 and 1942. [11] Pronto Pup of Rockaway Beach, Oregon, claims to have invented the corn dog in 1939. [11] [12] Cozy Dog Drive-in, in Springfield, Illinois, claims to have been the first to serve corn dogs on sticks, on June 16, 1946. [13] Also in 1946, Dave Barham opened the first location of Hot Dog on a Stick at Muscle Beach in Santa Monica, California. [14]
Corn dogs are often served as street food or as fast food. For the best and freshest preparation, some vendors or restaurateurs dip and fry their corn dogs just before serving. [15] Some corn dog purveyors sell pre-made frozen corn dogs, which are then thawed and fried again, or browned in an oven.
Corn dogs can also be found at almost any supermarket and convenience store store in North America as frozen foods as well as served hot and ready to eat. Pre-made frozen corn dogs can also be heated in a microwave oven, but the cornbread coating will lack texture. [16] [17]
One cheesy variation is prepared either with melted cheese between the hot dog and the breading or by using a cheese-filled hot dog.
Another version is the "cornbrat" (or "corn brat"), which is a corn dog made with bratwurst instead of a wiener or hot dog. [18] [19]
Small corn dogs, known as "corn puppies", "mini corn dogs", or "corn dog nuggets", are a variation served in some restaurants, generally on the children's menu or at fast food establishments. A serving includes multiple pieces, usually 10. [20] In contrast to their larger counterparts, corn puppies are normally served stickless as finger food.
A breakfast version of the corn dog features a breakfast sausage in place of the hot dog, and pancake batter in place of the cornmeal. This variation is commonly called a "pancake on a stick". It was formerly served by the drive-in restaurant Sonic, [21] but it is now made by companies such as Jimmy Dean. [22]
Both vegetarian corn dogs and corn dog nuggets[ clarification needed ] are made as meatless alternatives by many of the same companies that produce vegetarian hot dogs. [23]
In Argentina, a panchuker (or panchuque, pancho chino) is a hot snack that can be bought near some train stations and in some places of heavy pedestrian transit. They are more popular in the inner country cities. A panchuker consists of a sausage covered with a waffle-like pastry, and has a stick in it (like a corn dog) so that it can be easily consumed. Some versions contain cheese, and sauces may be served to accompany them. Some variations may be found in Uruguay and other South American countries. Generally, panchukers are offered as a low-price fast food and can only be seen at certain provinces of the inner country—like La Plata, Belgrano, Villa Albertina, and Cipoletti—and, in Buenos Aires, they can be found in Barrio Chino. They are particularly popular in the province of Tucumán. [24]
In Australia, a hot dog sausage on a stick, deep-fried in batter, is known as a Dagwood Dog, Pluto Pup, or Dippy Dog, depending on region. [25] Variants use wheat-based or corn-based batters. [26] These are not to be confused with the Australian battered sav, a saveloy deep fried in a wheat flour-based batter, as used for fish and chips, which generally does not contain cornmeal. [27]
They are popular at agricultural shows and carnivals, such as the Sydney Royal Easter Show.
In Quebec, Ontario, New Brunswick, and Newfoundland and Labrador, a battered hot dog on a stick is called a "pogo" and is traditionally eaten with ordinary yellow mustard, sometimes referred to as "ballpark mustard". The rest of Canada refers to them by the non-trademarked term "corn dog" [1] [28] [29] It is named after the trademarked name of a Conagra inc. frozen product available in all of the country since the 1960s but whose main market is the province of Quebec. [1]
In Japan, the equivalent food is usually called an "American dog" (アメリカンドッグ) based on the idea of where the food is believed to originate. It is also called "French Dog" in certain parts of Japan including Hokkaido.
A New Zealand Hot Dog is invariably a deep-fried battered saveloy or pre-cooked sausage on a stick that is then usually dipped in tomato sauce (ketchup). The saveloy or sausage used is thicker than a frankfurter, and is coated in a thinner batter layer than American Corndogs. The batter can be cornmeal based or corn flour based. The distinction is not particularly important. [30] The sausage in a bun that is called a hot dog in other countries is known as an "American Hot Dog" and is usually available at the same locations. If a further descriptor is needed to avoid confusion between the two, the New Zealand standard hot dog can be described as a hot dog on a stick.
In South Africa, a corn dog is a popular cafe/fair food. A corn dog is usually called "Yankee" in the Afrikaans language. It is usually served with a sweet pink sauce made from a mixture of mayonnaise, tomato sauce and condensed milk.
In South Korea, a corn dog is one of the most popular street foods. A corn dog is usually called "hot dog" in the Korean language (핫도그), creating confusion with a genuine hot dog. A French fry–encrusted corn dog, or "Kogo," has especially attracted the attention of Western visitors, [31] including vegans (using vegan hot dogs). [32]
National Corndog Day is a celebration of the corn dog, tater tots, and American beer that occurs on the first Saturday of March Madness (NCAA Men's Division I Basketball Championship) of every year. [33] [34]
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Pigs in a blanket in the United States is a small hot dog or other sausage wrapped in pastry similar to a sausage roll in the UK, it is commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes causes confusion.
Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest call baked cornbread naktsi. Cherokee and Seneca tribes enrich the basic batter, adding chestnuts, sunflower seeds, apples, or berries, and sometimes combine it with beans or potatoes. Modern versions of cornbread are usually leavened by baking powder.
A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in fish and chip shops around Britain. It is sometimes also available fried in batter.
Pronto Pup is an amusement park and carnival food similar to a corn dog made with flour mix, which is used by restaurants and street vendors across the United States. Named for the speed of the cooking process, the Pronto Pup was invented in Otis, Oregon, and is marketed as the original corn dog. The independently owned Rockaway Beach location was opened in 2016 and has not seen the success of the original Otis location so close to the popular coastal tourist destination of Lincoln City, and came up for sale in 2021. The new owners continue to market the restaurant and hopefully will do well. In the more remote Oregon coast location.
A hush puppy is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
Mozzarella sticks are elongated pieces of battered or breaded mozzarella, usually served as hors d'oeuvre.
National Corndog Day is a celebration concerning basketball, the corn dog, Tater Tots, and American beer that occurs in March of every year on the first Saturday of the NCAA Men's Division I Basketball Championship.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, papas rellenas, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
The cuisine of New Jersey is derived from the state's long immigrant history and its close proximity to both New York City and Philadelphia. Due to its geographical location, New Jersey can generally be divided by New York City cuisine in the northern and central parts of the state and Philadelphia cuisine in the southern parts. Restaurants in the state often make use of locally grown ingredients such as asparagus, blueberries, cranberries, tomatoes, corn, and peaches. New Jersey is particularly known for its diners, of which there are approximately 525, the most of any state. Various foods invented in the state, such as the pork roll, and salt water taffy, remain popular there today.
Battered sausages are a type of sausage found all across the United Kingdom, Ireland, Australia, and New Zealand.
The cuisine of Minnesota is a type of Midwestern cuisine found throughout the state of Minnesota.
Regional street food is street food that has commonalities within a region or culture.
Sorullos are a fried cornmeal-based dish that is a staple of the Puerto Rican cuisine. Sorullos are served as a side dish or as appetizers, and are sometimes stuffed with cheese. They can be served with mayoketchup, coffee or dusted in confectioners' sugar.
Chung Chun Rice Dog, also known as Chung Chun Rice Hot Dog and Chungchun Ssal, is a restaurant chain with more than 300 locations internationally.
While the brand has some leverage outside the province, Pogo sales are still disproportionately a Quebec story.
The Pronto Pup was a type of corn dog developed by a hot dog salesman named George Boyington who launched his invention in 1941 at the Pacific International Livestock Exposition in Portland, Oregon. He later licensed his product.
Dans la découverte de la junk food ou des traditions so american, tentez le corndog, une monstruosité calorique consistant en un beignet de saucisse, le Reuben sandwich, du pain de seigle garni de fines tranches de bœuf fumé, [...]
Corn dogs are a food that we know from fall festivals, carnivals and tailgating. It actually got its start when German immigrants moved into Texas. Some of these new German immigrants were sausage-makers by trade, but had a hard time selling their wares in Texas. So, as a ploy, they took sausages, rolled them in a cornbread batter and fried them. The sticks came later.
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