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Corndogs


You'll need

8 small frankfurts For brushing: olive oil 125 gm plain flour, plus extra for dusting 150 gm instant polenta 3 tsp baking powder ¼ tsp bicarbonate of soda 1 tsp cayenne pepper ½ tsp smoked paprika Finely grated rind of 1 lemon 1 egg 250 ml buttermilk For deep-frying: vegetable oil To serve: American-style mustard, tomato sauce and mayonnaise (optional)

Method

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2013

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