Corn dogs

Corn dogs
  • Serves icon Serves 10
  • Time icon Takes 15 minutes to make, 30 minutes to cook

This classic American treat served with mustard and ketchup is perfect to feed a crowd.

Nutrition: per serving

Calories
430
Fat
26.8g (6.7g saturated)
Protein
13g
Carbohydrates
32.2g (4.2g sugars)
Fibre
1.4g
Salt
1.3g
Calories
430
Fat
26.8g (6.7g saturated)
Protein
13g
Carbohydrates
32.2g (4.2g sugars)
Fibre
1.4g
Salt
1.3g

Ingredients

  • 300g fine cornmeal (or fine polenta)
  • 100g plain flour, plus extra to dust
  • 1½ tbsp caster sugar
  • 1 tsp mustard powder
  • Large pinch of cayenne pepper
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 large free-range eggs, lightly beaten
  • 280ml whole milk
  • 1 litre sunflower oil for frying
  • 10 frankfurters

 

 

 

Method

  1. In a mixing bowl, mix the cornmeal with the flour, sugar, mustard powder, cayenne, baking powder, salt and pepper. Mix in the eggs and milk with a balloon whisk to form a thick batter. Pour the batter into a jug or jar deep enough to submerge a frankfurter, then set aside.
  2. Heat the oil in a wide, deep pan until it reaches 180°C (a cube of bread dropped into the oil will turn brown in 40 seconds). Push a wooden skewer in the end of each frankfurter until it comes three-quarters of the way up. Pat the sausages dry with kitchen paper, dust them lightly in flour, shaking off the excess, then dip them one at a time in the batter, turning to coat evenly.
  3. Carefully lower the coated sausages, two at a time, into the hot oil, then cook for 4-5 minutes until the coating is a deep golden brown. Remove with tongs and drain on kitchen paper, then repeat with the remaining sausages. Serve with American mustard and ketchup.

delicious. tips

  1. Keep a digital thermometer to hand and aim to keep the oil at a steady temperature when frying.

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