Make American-inspired corndogs by coating frankfurter sausages in a cornmeal batter, then deep-frying and serving with ketchup and yellow mustard
Prep:20 mins
Serves 8
100ml cornmeal100g plain flour1 egg, lightly beaten1 tsp caster sugar½ tsp fine sea salt1 tbsp baking powder150ml whole milk8 frankfurtersvegetable oil, for deep-frying ketchup and American mustard, to serve
STEP 1Tip 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.STEP 2Push 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 180C, or until a cube of bread dropped in browns within 30 seconds.STEP 3Working 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 oil and fry for 2-3 mins, 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.
