Recipes

Meatball Sub Corndogs

Elevate your appetizer game with this crowd-pleasing fusion of two comfort food classics in one. These skewered delights bring together the bold Italian flavors you love with an all-American carnival favorite, perfect for game day gatherings or as a unique dinner option that will have everyone asking for seconds.

Ingredients

2 quarts vegetable oil for frying
one 16oz bag ½ oz Armanino Gourmet Meatballs, defrosted (about 32 meatballs)
1lb part skim or whole milk mozzarella
10 thick skewers*
3 cups pancake mix
1 cup yellow cornmeal
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
1 large egg, slightly beaten
1¾ cups water
grated parmesan cheese, for garnish
Armanino Basil Pesto Sauce and marinara or pizza sauce, for serving

Directions

Heat oil to 375°F in a deep fryer, work or a heavy pot at least 3” deep. The pan should have enough oil to cover the skewers during frying.
Set a wire rack in a sheet pan. Alternatively, if you don’t have a wire rack, line a sheet pan with several layers of paper towels. If desired, preheat the oven to 250°F to keep early batches warm while you continue to fry.
In a sauté pan, add about a tablespoon of the oil and sauté the meatballs until lightly golden and warmed through.
Cut the mozzarella into 1” cubes roughly the same size as the meatballs.
To each skewer, alternate 3 meatballs and 2 cheese cubes, starting and ending with the meatballs. Set aside.
In a large bowl, whisk together pancake mix, cornmeal, Italian seasoning and pepper. Whisk in egg and water until smooth. The mixture should have a thick pancake batter consistency.
Transfer the batter to a tall glass, like a pint glass, and dip one skewer into the batter, turning to fully coat. Refill the glass with batter as needed.
Let the excess batter drip back into the glass and quickly – but gently to avoid any hot spatters – lay the skewer in the hot 375°F oil. Make sure the 375°F temp is maintained throughout frying. Continue with as many skewers as will fit comfortably in your pan without crowding – usually 2-3.
Once the skewers are in the pan, gently turn with tongs to avoid getting a flat side. Continue frying, turning a few times for about 3-4 minutes total until nicely golden brown.
With tongs, remove the corndogs from the oil to the prepared sheet pan. If desired transfer to the preheated oven to keep warm while you continue frying the remaining skewers.
Serve the corndogs hot with a dusting of grated parmesan and marinara and basil pesto for dipping.

Chef’s Tips

Tips for successful frying:

Use oil with a high smoke point – canola, vegetable, peanut.
Use a large, wide, sturdy pan and never fill more than two-thirds full as it may bubble up when food is added, and could spill over.
Make sure the chosen pan is big enough to allow the item to bob freely in the hot oil. If the oil is not deep enough, the item will stick to the bottom of the pan and have a flat side.
Maintain the oil temperature with a thermometer. Bring the oil to 375°F and keep it there by adjusting the heat. The temperature will drop as new items are added; keep an eye on the thermometer and adjust heat as needed. Before a new batch is added, make sure the oil is back at 375°F. Too low a temperature and the items will be greasy. Too high and the outside will cook too quickly before the interior is done.
Safety first. Never leave a pan of hot oil unattended, turn handles away from the front of the stove and keep children out of the kitchen. Make sure you have a well-fitting lid nearby in case the oil catches fire. If your pan doesn’t have a lid that fits, a large, flat baking sheet will do the job as will a box of baking soda.
Remove food with a large, slotted spoon or sturdy tongs, something that allows the oil to drain as you lift the food out of the hot oil.
To dispose of the oil safely, leave to cool completely, then pour back into its original bottle. Oil can be used several times – if it starts to smell fishy, it is breaking down from the heat and should be discarded in the trash. Never pour the used oil down the sink.