Kiftah Corn Dogs with a Pomegranate Molasses & Sumac Ketchup
Loud music, neon signs, Crazy rides the ones that make you so dizzy but we love it, long lines and stay up so late kind of summer nights. Everyone has their own favorite part of the Fair, but there’s one thing we can all probably agree on: the food. Lots of fun food, food on a stick, fried food, sugary treats, and caramel popcorn that stick to your teeth so good.
I told my kids if I had a booth at the fun fair I will sell these kiftah corn dogs.
Savory spice scented kiftah balls coated with a sweet honey and corn batter and deep fried till crispy perfection. Dipped in pomegranate molasses and sumac ketchup for a pucker your lips goodness.
So many changes this summer but we are making the days count and creating little memories that will be forever remembered.
Check out my website and story for this light hearted recipe, I promise you there are no lines there.
PREP TIME: 30 minutes
TOTAL TIME: 1 hour
1 pound kiftah recipe
1 cup all-purpose flour
3/4 cup cornmeal
3 tbsp. Honey
1 tsp. baking powder
1/2 tsp baking soda
1 tsp. kosher salt
freshly ground black pepper
1/2 tsp. Aleppo pepper
1 cup buttermilk
2 large eggs
Vegetable oil for frying
1/4 cup ketchup
2 tbls pomegranate molasses
1/2 - 1tsp Sumac (adjust to your taste)
Wooden or bamboo skewers
Heavy pot for frying
Preheat the oven to 375 degrees
Prepare the kiftah and shape into football shape about 1/4 cup each ball.
Since the Corn batter cooks pretty quickly we are going to partial cook your kiftah. To ensure it’s cooked through once dipped in the cornmeal batter and fried. Bake for 30 minutes.
Once kiftah is cooled enough to handle skewer with the wooden skewers.
In a large bowl, whisk together the dry ingredients; flour, cornmeal, baking powder, baking soda, salt, black pepper, and Aleppo.
In another bowl, whisk the eggs, add milk, and honey.
Add the wet ingredients into the dry ingredients and mix until just combined.
Pour batter into a tall glass and let sit while oil heats.
In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Dip the skewered kiftah into the batter and coat evenly. Fry the kiftah corn dogs , 4 to 5 at a time don’t over crowd the pot, until golden, about 5 minutes, turning to other side. Use tongs to remove from oil and place on a paper towel–lined plate.
Fry remaining kiftah dogs, letting oil come back to temperature between batches.
Serve with pomegranate molasses ketchup.