- July 2013
- 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
- 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.
- 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.
- 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.
Keep a digital thermometer to hand and aim to keep the oil at a steady temperature when frying.
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