It's opening day in my neighborhood and I couldn't be more excited! This is the time of the year when Fenway comes alive! I made these arepa dogs on monday for the season opener in Baltimore, and it felt great to have a few during the game. I didn't even make the connection at first, but this hot dog is a perfect dish for baseball season considering the large amount of South American players in the MLB. Arepas are huge in Venezuela, and we have several Venezuelan players on the Red Sox, like starting pitcher Felix Dubront, reliever Edward Mujich, and infielder Jonathan Herrera. These arepa dogs are a fun twist on corn dogs that are easy to make at home and are clean to eat with your hands.
Harina PAN, butter, milk, and egg make the dough, and onion and pickles are mixed in after.
Spread the dough out and wrap it around your dog. Honestly, it was just as easy to wrap the dough without spreading it onto the board like I did.
Toss them onto a baking pan and cook at 400 for about 20 minutes.
These came out great. The classic corn dog flavors with a fun ethnic twist.
The corn crust encasing a hot dog is always a timeless flavor combination and this recipe adds a different dimention to it.
1 cup harina PAN
1/2 teaspoon salt
2 tablespoons melted butter
3/4 cup milk
1/4 cup diced onion
1/4 cup diced pickles
Mix the above ingredients in a bowl. Wrap it around hot dogs. Should be enough for 4 normal sized dogs. Brush a pan with olive oil and put the dogs onto it. Brush the top of them with more oil. Bake at 400 for 20 minutes, rotating 3 times. Serve with mustard or your favorite hot dog condiment.