U.S.A
Corndogs
Ingredients
- 100ml cornmeal
- 100g plain flour
- 1 egg, lightly beaten
- 1 tsp caster sugar
- ½ tsp fine sea salt
- 1 tbsp baking powder
- 150ml whole milk
- 8 frankfurters
- Vegetable oil, for deep-frying
- Ketchup and American mustard, to serve
Method
Prepare the Batter:
Tip the cornmeal, flour, egg, caster sugar, salt, baking powder, and milk into a bowl.
Whisk until you have a smooth, lump-free batter.
Carefully pour the batter into a tall jug or glass.
Prepare the Frankfurters:
Push a wooden skewer through the length of each frankfurter, so it goes about three-quarters of the way through.
Fill a pan no more than a third full with oil and heat to 180°C, or until a cube of bread dropped in browns within 30 seconds.
Coat and Fry:
Working with one frankfurter at a time, submerge it into the batter and gently turn to coat – it should be completely covered.
Carefully drop into the hot oil and fry for 2-3 minutes, or until the batter is crisp and golden.
Drain on a sheet of kitchen paper.
Repeat with the remaining frankfurters.
Serve with ketchup and American mustard for dipping or drizzling over.
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