Thursday, January 7, 2016

Corn Dogs

Ingredients for 15 units

1 free-range egg
3 tsp baking powder
12-15 frankfurter sausages
12-15 wooden skewers, soaked
50 g / 2 oz sugar
125 g / 4 oz plain flour
150 g / 5 oz cornmeal or polenta
225 ml / 8 fl oz full-fat milk
salt and freshly ground black pepper
vegetable oil, for deep frying

To serve:

2 tbsp Dijon mustard
6 tbsp mayonnaise


Heat the vegetable oil in a deep-fat fryer to 160°C / 320°F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)

Mix together all of the dry ingredients in a bowl. In a separate bowl, beat the egg and milk together and gradually stir the mixture into to the dry ingredients. Whisk together to make a heavy batter.

Put a skewer through each frankfurter sausage and dip it into the batter until well coated.

Place the frankfurters into the deep-fat fryer, a few at a time, and cook for three minutes, or until golden-brown. Drain on a plate lined with kitchen paper.

To serve, mix the mustard and mayonnaise together in a bowl and serve with the frankfurters. 

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