LCBO Food & Drink Summer 2022

a large mixing bowl and blot excess moisture with paper towel.

1. Whisk flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk egg and milk. Lightly whisk wet into dry until smooth. Pour batter into a tall glass. Cover and refrigerate 30 minutes. 2. Pat hot dogs dry with paper towel and insert skewers, leaving about 2 inches (5 cm) of stick exposed at one end. Refrigerate until ready to use. 3. In a large, heavy-bottom pot with a candy thermometer attached, heat oil to 375°F (191°C). Place panko in a shallow baking dish. Set a cooling rack over a baking sheet. 4. Dip hot dog into batter. Shake to allow excess batter to drip off. Working quickly, roll in panko then slip into hot oil. Fry in batches of 3 to 4, turning and submerging with tongs, until

evenly browned, 3 to 4 minutes. (Adjust heat to maintain oil at around 375°F/191°C. For last hot dogs, tilt glass to help evenly batter dogs.) Drain on rack. Corn dogs can be made 1 hour ahead of time, kept at room temperature and reheated in a 300°F (149°C) oven until hot, about 10 minutes. 5. Whisk together ketchup and sriracha in a small bowl and serve with corn dogs.

KOREAN-STYLE CORN DOGS WITH SPICY KETCHUP When it comes to corn dogs, Korean cooks have some signature moves. First off, the batter is corn-free, and once the dog is dunked, it’s rolled in panko for an extracrispy crust. They also like to swap in cheese for frankfurters creating next-level mozzarella sticks. You’ll find that recipe on the next page. 1 cup (250 mL) all-purpose flour 1 tbsp (15 mL) sugar 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) salt 1 large egg 8 6-inch (15-cm) bamboo skewers 8 cups (2 L) canola or sunflower oil for frying 1 cup (250 mL) panko 1/2 cup (125 mL) ketchup 4 tsp (20 mL) sriracha sauce 3/4 cup (175 mL) whole milk 8 5-inch (12-cm) hot dogs

5. Pour salsa rossa over pasta and add chopped basil. Season with salt and pepper. Mix thoroughly with tongs. Serve mounded in small bowls topped with Parmigiano-Reggiano and basil sprigs. (Note: If you have leftovers, you might need to add a splash of red wine vinegar before serving, since starch tends to temper acidity over time.) [ WHAT TO SERVE ] Monte Antico VINTAGES ESSENTIALS 69377, $15.95 This uncomplicated and rustic dish is pure comfort food. Pair it with the sun-soaked Mediterranean flavours of this red blend for a harmonious match. Serves 6 to 8 as a side dish or appetizer

Makes 8

[ WHAT TO SERVE ] Henderson’s Food Truck Lagered Blonde

LCBO 513036, 473 mL, $2.95 This award-winning ale was inspired by Toronto’s diverse food truck scene and designed to complement a wide range of cuisines. It’s a delight with anything fried.