8small frankfurtsFor brushing:olive oil125 gmplain flour, plus extra for dusting150 gminstant polenta3 tspbaking powder¼ tspbicarbonate of soda1 tspcayenne pepper½ tspsmoked paprikaFinelygrated rind of 1 lemon1egg250 mlbuttermilkFor deep-frying:vegetable oilTo serve:American-style mustard, tomato sauce and mayonnaise (optional)
Heat a char-grill pan (or barbecue) over medium-high heat. Brush frankfurts lightly with olive oil and char-grill, turning occasionally, until browned (2-3 minutes).
Combine dry ingredients and lemon rind in a bowl with 2 tsp sea salt. Gradually whisk in eggs and buttermilk until smooth, then transfer to a tall jug.
Preheat vegetable oil in a deep saucepan to 180C. Skewer frankfurts on long wooden skewers, dust in flour, then, working with one at a time, dip into batter and deep-fry, holding end of skewer and ensuring whole corndog is submerged in oil, until batter puffs and turns golden (3-4 minutes; be careful, hot oil will spit). Drain on absorbent paper and serve hot with mustard, tomato sauce and mayonnaise.