Corn Dog Omelets Special Equipment: 12 Popsicle Sticks
1 cup cornmeal
1/2 cup flour, all purpose
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon sugar
1 cup buttermilk enough to thin batter if too thick, water
1 egg, large AA
To a depth of 3 inches frying oil
1 cup Dijon country mustard
2 cups lettuce or salad greens
Omelet Ingredients: 6 eggs, large AA
6 sage leaves, chopped fine
1 cup baby spinach leaves
1 cup gruyere cheese, shredded
6 slices prosciutto
Prepare the omelet recipe below up to 1 day in advance.
Heat nonstick omelet pan over low heat for at least 3 minutes. You want to cook these omelets slowly so you don't scorch the egg. Scramble one egg at a time in the bowl, and pour into the omelet pan. Swirl it around like a crepe until the bottom of the pan is covered. As the top begins to become firm, add some sage, a slice of prosciutto, a few spinach leaves and, lastly, cheese. The cheese should be last as it will help the omelet stick together when you roll it. When the top is firm, carefully remove the omelet from the pan onto a baking sheet, and allow it set while the cheese melts. When cooled, gently roll the omelet into a large cigar shape, and set aside. Continue to do the same with each omelet. When completed, cover each omelet in plastic wrap and into a covered container. You can make these the day before and refrigerate them overnight.
On the day of service, in a large mixing bowl, combine the cornmeal, flour, baking soda, salt, and sugar. Whisk until combined. In a separate bowl, whisk together the buttermilk and eggs, and add to the cornmeal mixture, and mix well. If the batter becomes too stiff, add a small bit of water to thin it out.
Heat oil in a deep-fry pot to 350 degrees.
Remove the omelets from the plastic wrap and cut them in half. Place a popsicle stick into one end of each omelet half, leaving approximately one-half of the the stick protruding out. Holding the popsicle stick carefully dip each omelet half into the batter. You may have to use a spoon to help cover the whole omelet. When the omelet is covered, carefully drop it into the oil, and fry until nicely browned on one side, about 3 to 4 minutes. Turn them over and continue frying the other side. Drain the corndog omelet on paper towels. Place completed corndog omelets into a 225-degree oven to keep warm while you fry the rest. On each plate place some salad greens and place two corn dog omelets on top. Serve with a large dollop of mustard.