Corn dogs
Ingredients
Ingredients
- 125g cornmeal or fine polenta
- 75g plain flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1 tsp mustard powder
- ½ tsp cayenne pepper
- 1 egg, lightly beaten
- 200ml whole milk
- vegetable oil, for frying
- 8 frankfurters of your choice
- mustard and ketchup, to serve
Instructions
Method
- STEP 1
Combine the cornmeal or polenta, flour, baking powder, sugar, mustard powder, cayenne and some seasoning. Whisk the egg and milk together in a jug, then make a well in the middle of the dry ingredients and pour in the wet, stirring from the side to the centre until you have a smooth batter. Transfer the mixture to a clean, tall jug.
- STEP 2
Fill a deep saucepan no more than a third full of the oil and heat to 180C, or until a cube of bread floats to the top and turns golden within 30 seconds. Working with one frankfurter at a time, pat it dry using kitchen paper, then thread onto a wooden skewer. Dip the frankfurter into the batter so it's completely coated, then carefully lower into the hot oil and fry for 1-2 mins until crisp and golden. Transfer to a plate lined with kitchen paper to drain. Repeat with the remaining frankfurters and batter. Serve with mustard and ketchup or your favourite condiments.
