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Meat
Easy
5 Servings
Allergens 
1 Hour
Diets
No Diets specified
If there’s one food that defines a heimish dinner party, it’s kishka! So why not fry up some kishka for Chanukah? Yields 10 corn dogs
1 1-pound (450-gram) package meat-based kishka (I used Meal Mart), defrosted
any neutral oil, for frying (I used Gefen Canola)
1 cup yellow cornmeal
1 cup Glicks Flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon Haddar Kosher Salt
1/4 teaspoon cracked black pepper
1/2 teaspoon cayenne pepper
1 egg
2 tablespoons sweet chili sauce
2 tablespoons Gefen Duck Sauce
Cut the kishka into 10 equal parts by cutting five slices and then cutting the slices in half.
Thread each piece of kishka onto a skewer so it forms a three-inch (seven-and-a-half-centimeter) log.
Mix all the dry ingredients together in a bowl.
Using a fork or a whisk, slowly add the pareve milk and eggs to form a batter.
Fill a deep fryer or a small deep saucepan with oil until it’s about three inches (seven and a half centimeters) high. Heat the oil until it’s really hot.
Take a frozen kishka stick and dip it into the batter, then place immediately into the hot oil. Fry until golden brown, about three minutes. Work with only a few skewers at a time so as not to overcrowd the pot.
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius).
Once all the skewers are done, line them up on a baking sheet and bake for 20 minutes. This ensures that your kishka is warmed through and totally cooked.
Combine the sweet chili and duck sauces and serve as a dipping sauce with the corn dogs.
Food and Prop Styling by Goldie Stern.
Photography by Felicia Perretti.
Food Consultant Chaya Surie Goldberger.
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