Corn Dogs
SERVES: 8 | PREPARATION TIME: 20 minutes
Ingredients
100ml cornmeal
100g flour
1 egg (lightly beaten)
1 tsp caster sugar
½ tsp salt
1 tbsp baking powder
150ml milk
8 sausages of choice
vegetable oil for deep-frying
ketchup and mustard to serve
PREPARATION
Tip the cornmeal, flour, egg, caster sugar, salt, baking powder and milk into a bowl, and whisk until you have a smooth, lump free batter.
Carefully pour the batter into a tall jug or glass.
Push a wooden skewer through the length of each sausage so it goes about three-quarters of the way through.
Fill no more than a third of a pan with oil and heat to 180°C.
Working with one sausage at a time, submerge into the batter and gently turn to coat – these should be completely covered.
Carefully drop into the oil and fry for between two and three minutes, or until the batter is crisp and golden.
Drain on a sheet of kitchen paper. Repeat with the remaining sausages.
Serve with ketchup and mustard for dipping or drizzling over.