Corn Dogs — Fairground-Style Hot Dogs in Cornmeal Batter

Shopping list

• 8 piece frankfurters or hot dogs

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• 125 g plain flour

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• 125 g fine cornmeal (polenta)

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• 50 g caster sugar

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• 2 tsp baking powder

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• 0.5 tsp sea salt

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• 240 ml whole milk

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• 1 piece egg — beaten

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• 1.5 l vegetable oil — for deep frying

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• 8 piece wooden skewers — about 20 cm long

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Step by step

1. 1

   Pat the frankfurters dry with kitchen paper. Insert a wooden skewer into the cut end of each frankfurter, pushing it in about two-thirds of the way. Set aside.

2. 2

   In a large mixing bowl, whisk together the plain flour, cornmeal, caster sugar, baking powder, and salt.

3. 3

   In a separate bowl or jug, whisk together the milk and beaten egg until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until you have a thick, smooth batter. Do not overmix. Transfer the batter to a tall, narrow glass or jug to make dipping easier.

5. 5

   Pour the vegetable oil into a large, deep heavy-based pan or deep-fat fryer, filling it no more than halfway. Heat the oil to 180°C. Use a cooking thermometer to monitor the temperature.

6. 6

   While the oil heats, lightly dust each frankfurter with a little extra plain flour (this helps the batter adhere).

7. 7

   Working one at a time, dip each frankfurter into the batter, turning to coat completely and evenly. Lift out, allowing excess batter to drip off.

8. 8

   Carefully lower the battered frankfurter into the hot oil. Fry for 3– 4 minutes, turning occasionally with tongs, until the coating is deep golden brown and crisp all over. Do not overcrowd the pan; fry in batches of 2–3 at a time.

9. 9

   Remove with a slotted spoon and drain on a plate lined with kitchen paper. Repeat with the remaining frankfurters, checking the oil temperature between batches.

10. 10

    Serve the corn dogs hot with mustard, ketchup, or your favourite dipping sauce.