It might be past Labor Day, but that doesn’t mean you can’t enjoy the quintessential monarch of carnival foods: the cannabis-infused corn dog. Okay, so it’s a twist on an old classic. While corn dogs are primarily thought of as a summer food, that doesn’t mean you can’t enjoy this delicious, batter-coated dog on a stick year-round. Here’s our certified recipe on how to make cannabis-infused corn dogs.
Full disclosure: our recipe for cannabis-infused corn dogs is a riff off of celebrity chef Alton Brown’s. If you want to go weedless, you can check out his original recipe here. In total, you’ll have about eight corn dogs apiece.
For the Dogs:
- 8 beef hot dogs
- 8 skewers or chopsticks
For the Batter:
- 1 gallon of cannabis-infused peanut oil—don’t worry, we’ll tell you how to make it
- 1 cup yellow cornmeal
- 4 tablespoons cornstarch, for dredging
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1/3 cup finely grated onion
- 1 (8.5-ounce) can cream-style corn
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
Note: a deep fryer is recommended for this recipe, but if you don’t have access to one, a deep pot will do. And no, that pun was not intended. Even we wouldn’t make that bad of a pun.
1. Wash Your Hands
Yes really. Don’t be gross.
2. Decarb Your Weed
Decarbing, or the process of decarboxylation, is the process of acting the psychoactive component naturally found in cannabis—you know, THC. While heating it up with a lighter does the trick when it comes to smoking, it’s a bit different for edibles. You have to infuse it with an agent that will aid in letting your body absorb the THC via metabolization. The best ingredients for this? Butter and/or oil; ergo, cannabutter and canna-oil.
For this recipe, we’re going with the oil route. A good rule of thumb when making some potent weed oil is that you need 3.5 cups for every ounce of oil. This particular one calls for a gallon of peanut oil, which translates roughly to 16 cups. You can do the math from there.
Now, on with the show. First, grind your weed until it has a fine, powder-like constitution. Take your peanut oil and pour it into a very, very large saucepan, and slowly heat it up until it’s just slightly under simmering level. It’s important not to let the oil get too hot; otherwise, the pot won’t fuse properly. When it’s at the correct temp, spoon in the weed powder and continue sporadically stirring. Do this for about an hour.
After your weed has thoroughly cooked, strain it through some cheesecloth into a storage container and set it aside to let the weed reach its full fusion potential. And there you have it: your own batch of peanut pot oil.
3. Heat Your Oil
Now that you have your canna-oil ready and raring to go, pour it into a deep-fryer—or if you don’t have one, a large pot—and heat it until the oil reaches 375 degrees Fahrenheit. Use a deep-fryer thermometer to check for accuracy.
4. Batter Up!
In a medium-sized mixing bowl, combine the cornmeal, flour, salt, baking powder, baking soda, and cayenne pepper. Using a second bowl, mix up the corn, onion, jalapeno, and buttermilk. After that, put both together, stirring them until the mixture reaches a batter-like consistency. Set this aside for ten minutes tops.
5. Roll Your Dogs
Spread your cornstarch evenly across a dry pan, then take each hot dog and roll it until completely covered.
Once your dogs are fully powdered, pour some of your batter into a tall drinking glass. Put each hot dog on a stick and one by one, dip them in the batter—try to do this as quickly as possible. Immediately place each dog in the oil, cooking them for about four to five minutes. Finally, place them on a rack to cool off.
Final Hit: How To Make Cannabis-Infused Corn Dogs
So there you have it: your own recipe for how to make cannabis-infused corn dogs. Just remember: these corn dogs obviously contain cannabis, so enjoy them moderately!